Begin the recipe when we unwrap the turkey by putting the giblets in a plastic food storage bag and sticking them in the freezer. Except the liver. I don’t use the liver for stock.
As we eat the cooked turkey, accumulate all the unwanted pieces and put them into that plastic bag with the giblets.
When we’re done eating the turkey, cut up the carcass, add the plastic bag of parts and put all in a stockpot.
Add several ounces of carrots, celery, and leeks.
Cover the ingredients with water and ½ cup red wine.
Simmer for four hours or more replenishing the stock to keep the water level 2inches above the turkey.
Strain the stock.
Reduce to whatever volume our turkey gravy container needs to fill up.
Taste it. If it suits, refrigerate the stock overnight to allow the fat to congeal.
Skim the fat and heat the stock.
It should taste strong enough to add to our gravy as is.
If it isn’t, reduce it until it is.
Take the Roux from the freezer and add 1TB to the boiling concentrated stock, and whisk in.
Add more Roux a little at a time until the consistency of the gravy is to our taste.
Add to the reserved container of gravy and freeze.