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1
Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper.
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2
Roast until browned and cooked through, about 30 minutes.
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3
Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan.
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4
Add the stock, thyme and bay leaves.
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5
Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor.
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6
Strain the liquid into a heat-safe bowl, and keep warm.
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7
Melt the butter in the saucepan over medium-high heat.
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8
Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown.
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9
Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer.
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10
Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more.
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11
Season to taste with salt and pepper.
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12
Let the gravy cool to room temperature.
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13
Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
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14
To serve, reheat the frozen gravy in a saucepan or a microwave.
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15
Be sure to whisk vigorously as the gravy heats up to keep lumps from forming.
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16
Adjust the seasoning as needed.
