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.
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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