To lighten the burden of cooking Thanksgiving dinner — and avoid a too-salty gravy from a brined turkey — you can prepare this turkey stock several days before the big event. Refrigerate until ready to use for gravy. Carrie Floyd, who created the original recipe for culinate.com, suggests using the stock to moisten stuffing as well. "I use this stock to both moisten the stuffing and make the gravy; double the recipe if you want enough stock for soup," she writes.

TURKEY STOCK
(Makes 6 cups)

Olive oil
1 yellow onion or 2 to 3 leeks, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
3 fat garlic cloves
2 pounds turkey necks (from meat counter at market)
1 pound chicken wings
10 cups water
5 stalks Italian parsley
3 stems fresh thyme
Leek greens (optional)
Salt*

Pour enough olive oil into a large pot to cover the bottom. Over medium heat, cook the onions (or leeks) until they begin to soften and brown. Add the celery, carrots and garlic, and cook for a couple of minutes, stirring often. Add the turkey and chicken parts, along with the water, herbs and leek greens (if using).

Bring to a boil, then turn the heat down to medium-low and simmer for 2 to 3 hours or until the poultry parts have fallen apart.

Pour the liquid through a strainer into another pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Taste the stock; if you like the flavor, let it cool. If the stock tastes weak, however, put it back on the stove and simmer until reduced in volume and concentrated in flavor; season to taste with salt. (Do not add any salt at this point if you will be brining your turkey.)

If not using the stock immediately, pour it into a few large glass containers. Cool completely, then store in the refrigerator or freezer. Skim the fat from the top when you're ready to use the stock; discard the fat, or use it for frying or to make gravy.


You can use your stock to make this simple gravy — also a make-ahead candidate — a recipe adapted from one by Caroline Cummins for culinate.com. "You can make the basic version of this gravy (butter, flour, stock) way ahead of time and heat it up just before serving," Cummins writes, "or trick it out with last-minute extras like pan drippings. Either way, this gravy is guaranteed to be lump-free and delicious."

LAZY GRAVY
(Makes 2 cups)

4 tablespoons butter, softened
4 tablespoons flour
2 tablespoons wine, sherry, port, brandy, etc. (optional)
3 to 4 cups stock, warmed in a saucepan
1/3 cup cream (optional)
A few tablespoons pan drippings from a roasted bird (optional)
Salt and pepper, to taste (if needed)

In a small bowl, cut together the butter and the flour. With your fingers, mash the mixture together into a smooth paste. This is called beurre manié, and it makes for a lump-free gravy.

Over medium heat, heat a bit of stock and gradually whisk in the beurre manié until smooth. Cook, stirring, for a few minutes to get the raw taste out of the flour.

Add the alcohol, if using, and then gradually add the remaining stock, whisking all the while. Bring to a boil, then simmer, stirring constantly, until the gravy has an even consistency and the desired thickness.

Whisk in the cream, if using. Cook for a minute or two more, then either finish and serve immediately or let cool and refrigerate until needed.

When the brined turkey comes out of the oven for its rest period, drain off a few tablespoons of the hot pan drippings. Whisk, a teaspoon at a time, into the gravy, tasting for salt as you go. Finish the gravy by adjusting salt and pepper to taste.

Variations: If you like, start out with a few tablespoons minced onion or shallot in the pan. For mushroom sauce, sauté sliced mushrooms with the onion or shallot, then proceed with the gravy recipe. You can also add fresh minced herbs or a bit of dried herbs, such as parsley or thyme.


*Find more recipes and read more about Thanksgiving menu planning at culinate.com, home of one of the best free foodie newsletters available over the Web.
* Find the original versions of these recipes at www.culinate.com/recipes/collections/Culinate+Kitchen/Basics/lazy_gravy and www.culinate.com/recipes/collections/Culinate+Kitchen/Soups/turkey_stock