Best Ever Turkey Gravy

Preheat the oven to 425°F. Toss the turkey drumsticks and/or wings, carrots, celery, garlic, and thyme with the oil in a large (9x13-inch) roasting pan. Bake, stirring once, until the drumsticks are golden brown and the vegetables are caramelized in places, about 1 hour.

Transfer the contents of the pan to a large soup pot. Add the bay leaf, onion, chicken broth, and 2 cups of cold water to the pot and bring to a simmer over medium-high heat. Meanwhile, place the roasting pan over medium heat and add the wine. Bring to a simmer, scraping up the browned bits on the bottom of the pan with a spatula, and cook until reduced by about half, about 4 minutes. Pour the wine mixture into the soup pot, reduce the heat to low, and simmer gently until the broth is richly flavored and has reduced to about 5 cups, 1 to 1 1/2 hours.

Set a fine mesh strainer over a large bowl. Pour the broth through the sieve. Reserve the turkey meat for another use and discard the vegetables. Refrigerate the broth, uncovered, until thoroughly chilled, 8 to 24 hours. Discard the fat that has settled on top of the broth.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the turkey broth and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the gravy thickly coats the back of a spoon, about 20 minutes. Add the Maggi seasoning (starting with 1 teaspoon), salt, and pepper. Taste and adjust the seasonings; the gravy should be intensely savory and the thickness of heavy cream.

When ready to use, microwave the gravy in the gravy boat on high heat, stirring once, until piping hot. Alternatively, reheat the gravy over low heat in a small saucepan, whisking occasionally, until very hot. Serve immediately. Store leftover gravy in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!