The essence of turkey gravy is deep, rich, flavorful homemade turkey broth, which can be prepared weeks in advance and frozen in airtight containers. Be sure to leave plenty of headspace in the containers because stock expands considerably when frozen. It might seem silly to use store-bought stock in homemade broth, but it adds flavor and is worth the cost. However, you can use water if you prefer. Use it to make incredible gravy or in soups and stews.
6 pounds turkey wings
2 large onions, cut into chunks
4 large carrots, cut into chunks
4 celery stalks, cut into chunks
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
2 large thyme sprigs
2 bay leaves
12 cups store-bought turkey stock, chicken stock, or water
How to Make It
Place wings, onions, carrots, celery, vinegar, salt, peppercorns, thyme, and bay leaves in a large stockpot; add stock. Bring to a boil over medium-high; reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Strain and discard solids.
Return strained broth to stockpot; simmer over medium-low heat until reduced to 8 cups, about 1 hour. (The broth should be golden brown and taste like turkey soup.) Transfer broth to a large bowl; place bowl on top of a separate large bowl filled with ice. Let stand, stirring occasionally, until broth cools to room temperature, about 30 minutes.
Store broth covered in refrigerator up to 3 days, or divide broth into 2 (1-quart) containers, and freeze up to 3 months.