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1
Heat the oil in a large, wide pot over medium-high heat until shimmering.
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2
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.
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3
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.
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4
Add the celery, carrot, onion, thyme, peppercorns, and bay leaf.
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5
Pour in the water, increase the heat to high, and bring to a simmer.
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6
Reduce the heat to low and simmer until the stock has a distinct turkey flavor, about 2 hours.
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7
Remove the pot from the heat.
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8
Using tongs, remove any large bone and vegetable pieces and discard.
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9
Set a fine-mesh strainer over a large heatproof measuring cup or bowl with a spout and pour in the stock.
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10
Discard the solids in the strainer.
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11
Set the stock aside.
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12
(You should have about 4 to 4 1/2 cups.)
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13
Melt the butter in a large frying pan over medium heat.
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14
Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
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15
Add the remaining 3/4 cup of wine and bring to a boil.
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16
Cook, stirring occasionally, until the wine is reduced by two-thirds, about 3 minutes.
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17
Sprinkle in the flour and cook, whisking occasionally, until the raw flour flavor has cooked off, about 2 minutes.
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18
While whisking, slowly pour in the reserved turkey stock and whisk until incorporated and the mixture is smooth.
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19
Season with salt and pepper and bring to a simmer.
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20
Cook, whisking constantly, until the gravy thickens and the flavors meld, about 8 to 10 minutes.
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21
Taste and season with additional salt and pepper as needed.
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22
If not serving immediately, transfer to a container with a tightfitting lid and let cool to room temperature.
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23
Cover and refrigerate up to 4 days.
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24
To reheat, place the gravy in a medium saucepan over low heat, whisking occasionally, until hot, about 10 minutes.
