Miss P'S Stress Free Turkey Gravy

• Before Thanksgiving & Christmas
• 4 pounds turkey wings, thighs, drumsticks, etc
• 4 celery stalks
• 4 carrots
• 2 large yellow onions
• 1 big handful parsley (w/ stems)
• 1 big handful thyme (w/ stems)
• 1 tablespoon salt
• 1 tablespoon peppercorns
• 3 tablespoons butter
• 3 tablespoons flour
• The Big Day
• 3 - 4 ounces Dry Sherry (I like Lustau, but just pick a decent one at your local grocery)
• turkey drippings

1. Preheat oven to 300 degrees and fill a huge ovenproof pot (like a dutch oven) with 5 or so quarts of water.
2. Throw in all your turkey parts, the celery and carrots (halved), the onions (quartered, skin on), parsley, thyme, salt & pepper.
3. Put entire pot into oven and cook for 3 hours until your stock turns a lovely dark brown color. This is nice because you can put it in and then forget about it if you put on your oven timer.
4. Remove from oven, let cool slightly, then strain through a sieve. Let cool to room temperature and skim off any fat from the top. Just know that it should be jelly-like at this point and the fat will be a much whiter color and firmer consistency. My mum had a friend who started skimming away the jelly, not knowing that this was actually the stock!
5. In another large pot make your roux. Melt the butter over a low heat and add in the flour. Stir to combine and then cook for 10-15 minutes, stirring constantly, until dark brown in color.
6. Slowly add in your stock and whisk to combine. Keep whisking to remove any lumps. Continue to cook until the mixture starts to thicken to a gravy-like consistency.
7. Remove from heat and let cool. Once cool put into freezer-proof containers and freeze. Remove from freezer the day before you need it, and let defrost in refrigerator.
8. Take the defrosted 'almost perfect gravy' out of the fridge and allow to come to room temperature.
9. Remove turkey from pan and set aside with foil covering it to rest.
10. Place turkey roasting pan with remaining drippings on top of stove over medium heat. Pour in approximately 3 - 4 ounces of a good dry sherry and deglaze the pan by using a wooden spoon to scrape all the delicious brown turkey bits that have stuck to the pan.
11. Add your room temperature 'almost perfect gravy' to the pan, stir to combine, then bring to a boil.
12. You are ready to serve - enjoy!

before thanksgiving, turkey, celery stalks, carrots, yellow onions, handful parsley, handful thyme, salt, peppercorns, butter, flour, sherry, turkey drippings

Taken from food52.com/recipes/7524-miss-p-s-stress-free-turkey-gravy (may not work)