Want to host Thanksgiving like a boss? This make-ahead turkey gravy prevents that last minute scramble. No pan drippings and NO LUMPS!
Heat the oil over med/high heat and add the drumsticks and the chopped onion. Sprinkle the onions with a little kosher salt and a sprinkle of sugar.
Cook, rotating the drumsticks, until the onions and turkey are golden brown, about 8-10 mins.
Add the stock, bring to a boil, and reduce to a simmer. Simmer for about 1 1/2 hours.
Remove the drumsticks to a plate and strain the stock into a large bowl, pressing on the onions. Discard the onions and the turkey skin and skim the fat from the stock. Shred the turkey and keep for another use.
Wipe out the pot or use a clean one. Add the butter to the pot and turn the heat to medium. Once the butter has melted, whisk in the flour.
Cook the roux, whisking constantly, for 2-3 mins. Whisk in the wine in a slow, steady stream. Now whisk in the fortifed stock, again very slowly to avoid lumps.
Bring to a boil, then reduce to a simmer. Season well with kosher salt and freshly ground black pepper. Stir in the soy sauce.
Simmer until the gravy has thickened. Taste and adjust seasoning. Store the gravy in the refrigerator for up to three days or the freezer for up to three months.
Yields: 2 Quarts Turkey Gravy
Store in the refrigerator for up to 3 days or freeze for up to 3 months.