Total Time
2 Hours 30 Mins
Yield
Makes 7 1/2 cups (serving size: 1/4 cup)
Photo: Romulo Yanes, Styling: Claire Spollen

How to Make It

Step 1

Make turkey broth: In a 6- to 8-qt. pot, bring turkey pieces, chicken broth, 1 1/4 cups wine, the carrots, onion, celery, thyme sprigs, and 1 tsp. each salt and pepper to a boil over high heat. Cover, reduce heat, and simmer until meat is tender when pierced, 1 1/2 hours. Strain broth into a bowl, pressing solids to extract juices, and discard solids. Measure 2 qts. broth and set aside. (Save extra for other uses.) Wipe pot clean with paper towels.

Step 2

Set pot over medium heat, add flour, and cook, whisking constantly, until flour begins to smoke, smells slightly burnt, and has turned a rich medium brown, 10 to 15 minutes. (You'll use quite a bit of flour, since well-browned flour thickens less than raw flour.) Carefully whisk in 2 cups reserved broth and whisk into a smooth paste. Whisk in 1 1/2 qts. more broth, the remaining 1/4 cup wine, and chopped thyme. (Adding wine and herbs shortly before serving gives the gravy a big flavor boost.)

Step 3

Bring to a boil over high heat, then simmer 5 to 10 minutes to blend flavors, whisking often. Season to taste with salt and pepper.

Step 4

Make ahead: Up to 2 days, chilled. Reheat over medium heat, stirring.

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