The best gravy for Thanksgiving starts with make-ahead turkey stock, a true roux, and the drippings from your turkey. If you want to make stock from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round and stock freezes wonderfully)—in a pinch, store-bought stock will work. Roux is simply butter or oil cooked with flour. It's used for thickening sauces, and it's what makes this gravy silky-smooth. Finally, the browned bits left in the bottom of the pan after roasting the turkey give body, richness, and roasty flavor to the gravy.
This classic gravy recipe includes options for jazzing up your gravy with a bit of white wine, Worcestershire, or apple cider. You'll need a rimmed sheet pan, a stockpot, a fine-mesh sieve, a small skillet, and a large saucepan for this recipe.
