How To Make Turkey Gravy Ahead of Time:

• Preheat oven to 375 degrees F.
• In a large sauté or roasting pan (I use my large Dutch oven 7.5 quart), roast (on a lower oven rack) turkey wings, celery, onion and garlic for 2 hours. (If you notice your wings and veggies getting too dark, feel free to cover with foil.) Remove from oven.
  2 turkey wings, 4 ribs of celery, roughly chopped, use leaves too, 1 onion, cut into chunks, 4 cloves garlic, smashed with the back of a knife
• Add water and bring to a boil. (If you used a roasting rack, you will need to transfer the mixture to an appropriate vessel for the stove.) Turn down heat and simmer on low for one hour, uncovered. Stock will reduce.
  6 cups water
• Strain the stock into a bowl with at least a 4-cup capacity. Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top.
• In a large sauté pan, melt butter and whisk in flour. Cook, whisking constantly over medium heat for two minutes. This will cook out the flour taste. Whisk in defatted turkey stock and cook until thickened. (The gravy should coat the back of a spoon.) Add milk, cider vinegar and salt to taste. Turn off heat.
  4 tbsp (1/4 cup) butter, 1/4 cup all-purpose flour, 2 cups turkey stock (the one you just made), strained and defatted, 1/2 cup whole milk, 1 tsp apple cider vinegar, salt to taste