Make-Ahead Turkey Gravy

Heat the oil in a large, wide pot over medium-high heat until shimmering.

Add the turkey legs and cook, turning occasionally, until a brown crust forms on the bottom of the pot and the legs are browned all over, about 10 minutes.

Add 3/4 cup of the wine and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon, until the alcohol smell has burned off, about 1 minute.

Add the celery, carrot, onion, thyme, peppercorns, and bay leaf.

Pour in the water, increase the heat to high, and bring to a simmer. Reduce the heat to low and simmer until the stock has a distinct turkey flavor, about 2 hours.

Remove the pot from the heat. Using tongs, remove any large bone and vegetable pieces and discard. Set a fine-mesh strainer over a large heatproof measuring cup or bowl with a spout and pour in the stock. Discard the solids in the strainer. Set the stock aside. (You should have about 4 to 4 1/2 cups.)Melt the butter in a large frying pan over medium heat.

Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the remaining 3/4 cup of wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by two-thirds, about 3 minutes.

Sprinkle in the flour and cook, whisking occasionally, until the raw flour flavor has cooked off, about 2 minutes.While whisking, slowly pour in the reserved turkey stock and whisk until incorporated and the mixture is smooth. Season with salt and pepper and bring to a simmer. Cook, whisking constantly, until the gravy thickens and the flavors meld, about 8 to 10 minutes. Taste and season with additional salt and pepper as needed.If not serving immediately, transfer to a container with a tightfitting lid and let cool to room temperature. Cover and refrigerate up to 4 days. To reheat, place the gravy in a medium saucepan over low heat, whisking occasionally, until hot, about 10 minutes.