Pour 2 cups of stock in the pan.

Turkey gravy make ahead. Arrange a rack in the middle of the oven and heat the oven to 400°f. Bring to a boil reduce heat and simmer. Gradually whisk in reserved pan drippings.

Pour 2 cups of the chicken or turkey broth into the bottom of the roasting pan and set the pan over medium heat. Add onions, carrots, celery, garlic, turkey wings and thyme. Wash the turkey inside and out, drain it well, and pat it all over with paper towels.

Bring to a boil, then reduce to a simmer. Makes 4 cups nutrition info save recipe ingredients. Remove from oven and place on the stovetop.

Web then pop it into a 350°f oven for 30 to 40 minutes as the turkey rests. Place the turkey legs in a dutch oven or stockpot. Transfer the roasted meat and vegetables to a stockpot.

Drizzle with olive oil and rub all over the turkey and veggies. That way everything goes on the dinner table warm at the same time.) if you freeze the mashed potatoes, you can either thaw them overnight. Whisk in flour and thyme until lightly browned, about 1 minute.

Add stock, soy sauce, marmite (if using), herbs, and bay leaves. Cook on a low simmer, covered, until the meat is tender and the stock is thick and colorful, about 4 hours. Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes.