No matter how ample the drippings, you never have enough to make as much gravy as you need—at least 1/3 cup of gravy per person, as far as F&W's Tina Ujlaki is concerned. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for thinning soups, braising vegetables and moistening stuffings. Plus: Ultimate Thanksgiving Guide
How to Make It
Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large pot.
Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
