This large batch turkey gravy is made without drippings and can be made and frozen up to 3 months in advance.

Yield: 5-6 cups of gravy.

Here are the ingredients you will need

Pat turkey wings dry and place in a deep roasting pan with quartered onions. Roast for 1-1½ hours at 400F, until well browned.

Transfer roasted turkey wings and onions to a large pot. Deglaze with water, scraping the browned bits off the bottom of the pan.

Pour the liquid from the pan into the pot, along with carrots, celery, thyme, 6 cups of chicken broth, and just enough water (if needed) to almost cover the turkey wings.

Bring to a boil, then reduce to a simmer for 1½ hours.

Remove the turkey wings to a sheet pan and strain everything else out. Return the broth to the heat, and discard everything else.

In a separate bowl or measuring cup, whisk flour into 2 cups chicken broth until smooth, then whisk it into the big pot on the stove.

Add salt, pepper, and butter. Bring to a rolling boil and continue whisking for several minutes as the gravy thickens.

For an even thicker gravy, remove a portion of gravy to a separate container, whisk in flour until smooth, then add whisk it back into to the pot.

Use a piece of meat from the turkey wings to taste the gravy and adjust salt and pepper as needed. The gravy will thicken as it cools.

Transfer the gravy to a large, freezer safe container. It will stay good in the fridge for 1 week or in the freezer for up to 3 months.

Defrost in the fridge or in bursts in the microwave, stirring in between.

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