Make the gravy on Wednesday from roasted turkey wings, then whisk in the drippings on Thursday. No lumps and no panic at the last minute.
A photo like itMake it up to 3 days ahead and refrigerate. Reheat Thursday and stir in the turkey's pan drippings.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Heat the oven to 425°F. Roast the wings, onion, carrots and celery on a sheet pan 1 hour, until deep brown.
Move everything to a big pot, scrape the pan's brown bits in with a splash of stock, add the rest of the stock and the thyme and simmer gently 1 hour. Strain; you should have about 6 cups. Pull the wing meat off for sandwiches.
Melt the butter in a saucepan over medium heat, whisk in the flour and cook, whisking, 4 minutes until it smells nutty and turns peanut-butter colored. Slowly whisk in the hot stock. Simmer 10 minutes, until it coats a spoon. Add the soy sauce and pepper. Cool and refrigerate.
Rewarm over medium heat. Pour off the fat from the turkey's roasting pan, set the pan over a burner, pour in a cup of the gravy and scrape up every brown bit, then pour it all back through a strainer into the gravy. Taste for salt.
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