Make-Ahead Turkey Gravy

Heat oven to 400 F.

Arrange wings in a single layer in a large roasting pan. Scatter onions over the top. Roast for 1 1/4 hours, until wings are browned.

Put wings and onions in a 5- to 6-qt pot. Add water to the roasting pan to deglaze it; add to pot. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, and thyme. Bring to a boil, reduce heat and simmer, uncovered, for 1 1/2 hours.

Remove wings (you can let them cool, skin them, and save the meat if you want).

Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard veggies, skim off fat from the broth and discard (unless you’re into that sort of thing). This is easier done if you refrigerate it overnight at this point.

Whisk flour into remaining 2 cups broth, until blended and smooth.

Bring skimmed broth to a gentle boil and whisk in the flour mixture; boil for 3 to 4 minutes to thicken the gravy and remove the flour-y taste. Stir in butter and pepper.

You can serve this immediately, or refrigerate it for up to 1 week (or you can even freeze it for up to 6 months!).

If you ARE roasting a bird, you can always add those drippings to the gravy on turkey day, too. Since we fry ours, that’s not really an option for me!