Gravy

1: Preheat oven to 400 degrees.

2: Grease a large roasting pan.

3: Add turkey parts, carrots, celery, onions, and garlic to the pan.

4: Toss with ½ cup olive oil and season with salt and pepper.

5: Work the olive oil into the veggies and turkey with clean hands.

6: Roast until turkey turns golden brown, about 1 to 1 ½ hours, turning occasionally.

7: Transfer everything to a large pot.

8: Place the empty roasting pan on the stove over medium-high heat and pour in the white wine.

9: Bring to a boil and scrape any brown bits.

10: Reduce heat and simmer for 5 minutes.

11: Pour the wine mixture into the large pot with turkey.

12: Add chicken broth and fresh thyme to the pot.

13: Push turkey parts down into the broth and bring to a boil.

14: Reduce heat and maintain a gentle simmer for 2 hours.

15: Remove turkey parts and strain the broth mixture through a strainer.

16: Discard vegetables and refrigerate the stock overnight.

17: Skim solidified fat and reheat defatted stock, ensuring you have around ¾ cup of fat.

18: If not, add butter to equal ¾ cup.

19: Set the pan over medium heat and whisk in flour to make a roux, cooking until golden brown, about 5-7 minutes.

20: Gradually whisk in hot broth until gravy boils and simmers to desired consistency.