Do-Ahead Gravy

Makes about 2½ cups

You can make the basic gravy ahead then add the drippings from either a brined or unbrined turkey just before serving. Because the brined drippings are salty, do not add any salt until the gravy is at the desired consistency, then add drippings and/or salt to taste. The recipe can easily be doubled or tripled.

4 to 6 tablespoons brown roux (see recipe)

4 cups turkey or chicken broth, plus more as needed

¼ cup white wine (optional)

Turkey drippings, to taste

Black pepper, to taste

Kosher salt, to taste (for unbrined bird)

Chopped cooked giblets from broth-making (optional)

Instructions: In a saucepan or skillet, whisk together 4 tablespoons roux and the broth (warm or hot roux plus cool to room-temperature broth, or vice versa). Bring to a moderate simmer over medium-low to medium heat. Skim and discard any scum. Cook until reduced to about 2½ cups — the gravy should be on the thin side — about 20 minutes. Cool, place a piece of plastic wrap on top of the gravy and refrigerate. You can make the gravy a day or two ahead.

To finish: Reheat the gravy. While the turkey is resting, pour the roasting pan drippings into a bowl. Deglaze the roasting pan with the wine or additional broth or other liquid. Add the liquid to the pan, and bring to a simmer while scraping the brown bits from the bottom of the pan with a wooden spoon. Add more broth or water if needed to keep everything liquid, then add to the drippings in the bowl. Skim fat from the drippings; strain, if desired.

Add drippings to the gravy to taste; season with pepper (and salt, if using unbrined drippings). If needed, continue simmering to desired consistency or add more roux. Stir in the giblets, if using.