Make Ahead Turkey Gravy

Make Ahead Turkey Gravy

A rich, smooth, and deeply flavorful gravy made in advance to ease holiday cooking stress. This recipe uses turkey wings or drumsticks to create a golden, savory base that can be stored and reheated, freeing you up for the big feast.

Ingredients

• 2–3 turkey wings (about 2 1/2–3 lbs)

• 2 medium carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 large onion, roughly chopped

• 3 tbsp olive oil (or melted butter)

• 4 cups low-sodium chicken broth (or turkey broth)

• 4 cups water

• 1/4 cup all-purpose flour

• 1/4 cup butter

• 2 sprigs fresh thyme (or 1/2 tsp dried)

• 2 sprigs fresh rosemary (or 1/2 tsp dried)

• 2 bay leaves

• Salt and black pepper, to taste

Instructions

1. Roast the Turkey Wings:

   • Preheat oven to 400°F (200°C).

   • Place turkey wings, carrots, celery, and onion on a large roasting pan. Drizzle with olive oil, toss to coat, and roast for 1 hour, turning halfway, until golden brown.

2. Simmer the Stock:

   • Transfer roasted turkey and vegetables to a large pot. Add chicken broth, water, thyme, rosemary, and bay leaves.

   • Bring to a boil, then reduce to a simmer and cook uncovered for 1 1/2 hours.

3. Strain the Stock:

   • Remove turkey wings and set aside (meat can be used for soup or sandwiches). Strain stock through a fine-mesh sieve into a large bowl or pitcher, discarding solids.

4. Make the Roux:

   • In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden and nutty.

5. Finish the Gravy:

   • Slowly whisk in the strained stock, a little at a time, until smooth.

   • Simmer for 10–15 minutes until thickened.

   • Season with salt and pepper to taste.

6. Cool and Store:

   • Let cool completely before transferring to airtight containers for storage.

Equipment

• Roasting pan

• Large stockpot

• Fine-mesh sieve

• Large bowl or pitcher

• Saucepan

• Whisk

• Airtight storage containers

Timing

• Prep Time: 15 minutes

• Cook Time: 2 hours 45 minutes

• Total Time: 3 hours

Serving Size

• Makes about 8 cups of gravy (serves 10–12 people)

Make Ahead Turkey Gravy

A rich, smooth, and deeply flavorful gravy made in advance to ease holiday cooking stress. This recipe uses turkey wings or drumsticks to create a golden, savory base that can be stored and reheated, freeing you up for the big feast.

Print Recipe

Prep Time:15 minutes mins

Cook Time:2 hours hrs 45 minutes mins

Total Time:3 hours hrs

Equipment

• Roasting pan
• Large stockpot
• Fine-mesh sieve
• Large bowl or pitcher
• Saucepan
• Whisk
• Airtight storage containers

Ingredients

• 2 –3 turkey wings about 2 1/2–3 lbs
• 2 medium carrots roughly chopped
• 2 celery stalks roughly chopped
• 1 large onion roughly chopped
• 3 tbsp olive oil or melted butter
• 4 cups low-sodium chicken broth or turkey broth
• 4 cups water
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 2 sprigs fresh thyme or 1/2 tsp dried
• 2 sprigs fresh rosemary or 1/2 tsp dried
• 2 bay leaves
• Salt and black pepper to taste

Instructions

• Roast the Turkey Wings:
• Preheat oven to 400°F (200°C).
• Place turkey wings, carrots, celery, and onion on a large roasting pan. Drizzle with olive oil, toss to coat, and roast for 1 hour, turning halfway, until golden brown.
• Simmer the Stock:
• Transfer roasted turkey and vegetables to a large pot. Add chicken broth, water, thyme, rosemary, and bay leaves.
• Bring to a boil, then reduce to a simmer and cook uncovered for 1 1/2 hours.
• Strain the Stock:
• Remove turkey wings and set aside (meat can be used for soup or sandwiches). Strain stock through a fine-mesh sieve into a large bowl or pitcher, discarding solids.
• Make the Roux:
• In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden and nutty.
• Finish the Gravy:
• Slowly whisk in the strained stock, a little at a time, until smooth.
• Simmer for 10–15 minutes until thickened.
• Season with salt and pepper to taste.
• Cool and Store:
• Let cool completely before transferring to airtight containers for storage.

Servings: 8 cups of gravy

Frequently Asked Questions (FAQs)

1. Can I use turkey drumsticks instead of wings?
   Yes, drumsticks work well and give a rich flavor. You can even use a mix of both.

2. Can I make this gravy without roasting the turkey parts first?
   Technically yes, but roasting adds depth and a golden color you won’t get otherwise.

3. Can I use store-bought broth instead of homemade?
   Yes, low-sodium chicken or turkey broth works great, especially if you season the gravy at the end.

4. Can I thicken it more after reheating?
   Yes, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering until thickened.

5. Can I make it gluten-free?
   Absolutely swap the flour for cornstarch or a gluten-free flour blend.

6. Do I need to remove the fat from the stock before making gravy?
   For a lighter gravy, chill the stock and skim off solidified fat before making the roux.

7. Can I add wine for flavor?
   Yes, replace 1/2 cup of the broth with dry white wine during the stock-making stage for added depth.

8. What if my gravy tastes bland?
   Add more salt, pepper, a splash of Worcestershire sauce, or a bit of turkey drippings from the roasting pan on serving day.

9. How far in advance can I make this gravy?
   Up to 4 days ahead in the fridge or 3 months ahead in the freezer.

10. Can I double the recipe for a large crowd?
    Yes, just make sure your roasting pan and pot are large enough to hold everything.

How To Store Make Ahead Turkey Gravy

• Refrigerator:
  Cool completely and store in airtight containers for up to 4 days.

• Freezer:
  Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Lay bags flat for easy stacking.

• Reheating:
  Thaw frozen gravy in the refrigerator overnight. Reheat gently in a saucepan over medium-low heat, whisking occasionally. Add a splash of broth or water if it’s too thick.

• Extra Tip:
  Make in smaller portions so you can reheat only what you need, keeping the rest fresh.