Make-Ahead Turkey Gravy is rich and full of roasted turkey flavor! The best part? You can make it before the big day, so one less thing is on your list when dinner time rolls around. It is perfect for pouring over turkey, mashed potatoes, and just about everything on your holiday plate!
If you want another gravy recipe to try, my Homemade Brown Gravy is a great one to keep on hand, too. Planning a big meal? Check out my Thanksgiving Menu and Christmas Menu for more tasty ideas to help plan your holiday table!
Ingredients & Substitutions
- Turkey wings: These give the homemade stock its rich, roasted turkey flavor without needing a whole turkey or pan drippings. Turkey legs can also work.
- Yellow onion, carrots, and celery: These vegetables add flavor and depth to the stock. Cut them into large pieces since they will be strained out later.
- Olive oil: Helps the turkey wings and vegetables brown in the oven. You can use another neutral cooking oil.
- Chicken broth and water: These form the base of the turkey stock. Low-sodium chicken broth is a good choice because it gives you more control over the salt.
- Thyme and bay leaf: Fresh thyme sprigs and a bay leaf add savory flavor to the stock. Dried thyme can work in a pinch, but use less.
- Butter and all-purpose flour: These make the roux that thickens the gravy. Unsalted butter gives you more control over the seasoning, and all-purpose flour works best for a smooth gravy.
- Homemade turkey stock: Made from the roasted turkey wings and vegetables, this gives the gravy its deep turkey flavor. If needed, you can replace some of it with low-sodium chicken broth.
- Black pepper, kosher salt, and fresh thyme leaves (optional): These season the finished gravy. Taste before adding more salt, especially if your broth is salted. The fresh thyme leaves add a little extra herbal flavor, but you can leave them out.
FAQs
Can I make turkey gravy ahead of time?
Make-Ahead Turkey Gravy can be refrigerated for 3-4 days or frozen for up to 3 months. For holiday meal planning, I recommend freezing it! Let the gravy cool quickly, transfer it to an airtight, freezer-safe container, and freeze until needed. Thaw overnight in the refrigerator, then reheat on the stovetop, whisking until smooth. Add a splash of broth or water if the gravy is too thick.
Do I need turkey drippings to make this gravy?
No! This gravy gets its rich turkey flavor from roasted turkey wings and homemade turkey stock. You can make it before roasting your holiday turkey, so you don’t have to wait for drippings.
Can I use store-bought broth or stock instead of homemade turkey stock?
Yes! You can use 3 cups of store-bought turkey stock or chicken broth in place of the homemade turkey stock. Turkey stock will give the gravy a more turkey-forward flavor, while chicken broth works well, too. Use low-sodium broth or stock if possible, and taste the gravy before adding more salt.
How can I make my gravy thinner or thicker?
If the gravy is too thick, whisk in a little warm broth or water until it reaches your desired consistency. If it is too thin, let it simmer a few more minutes, stirring often, until it thickens.
Can I freeze make-ahead turkey gravy?
Yes! As I mentioned above, just let the gravy cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat it gently on the stovetop, whisking well to bring it back together.
What To Serve With Turkey Gravy
Turkey gravy is perfect for pouring over all your holiday favorites! Here are a few delicious ways to serve it.
- Mashed Potatoes: Creamy, country mashed potatoes and rich turkey gravy are a classic pairing. I also have skins-on mashed potatoes and cauliflower mashed potatoes, if preferred!
- Turkey: Drizzle the gravy over roasted spatchcock turkey slices to add even more flavor.
- Stuffing: Serve it alongside or spoon it over your favorite stuffing. My Sausage Stuffing is a great option for a holiday meal.
- Biscuits: Pour a little gravy over warm, flaky buttermilk biscuits for a simple, comforting side.
- Leftover turkey sandwiches: Warm the gravy and drizzle it over sliced turkey on bread or leftover turkey sliders!
Can I Save Thanksgiving Turkey Wings for Christmas Gravy?
Yes! Remove the raw wings from your Thanksgiving turkey before roasting and freeze them for Christmas gravy. This recipe requires 2 pounds of turkey wings, so you may need additional wings. Thaw in the refrigerator before using.
You can also save cooked turkey wings and bones to make homemade turkey stock, but the preparation method will pick up around step #6 on the ingredients below.
How To Store Make-Ahead Turkey Gravy
Refrigerator: Let the gravy cool, then store it in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze turkey gravy for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container, leaving a little room at the top for expansion. Thaw it in the refrigerator overnight before reheating.
To reheat: Warm the gravy in a saucepan over low to medium-low heat, whisking often until smooth and heated through. If it has thickened in the refrigerator or freezer, add a little broth or water until it reaches your desired consistency.
Make-Ahead Turkey Gravy
Ingredients
Turkey Stock
- 2 pounds turkey wings
- 1 medium yellow onion, quartered
- 2 medium carrots, cut into large pieces
- 2 ribs celery, cut into large pieces
- 1 tablespoon olive oil
- 4 cups (32 ounces / 960 g) chicken broth
- 2 cups (16 ounces / 480 g) water
- 3 sprigs fresh thyme
- 1 bay leaf
- 6 whole black peppercorns
- 1 teaspoon kosher salt
Gravy
- 6 tablespoons (85 g) unsalted butter
- ⅓ cup (42 g) all-purpose flour
- 3 cups homemade turkey stock
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh thyme leaves, optional
Instructions
Turkey Stock
- Preheat oven to 425°F.
- Place the turkey wings, onion, carrots, and celery on a large rimmed baking sheet. Drizzle with olive oil and toss to coat.
- Roast for 45 to 50 minutes, turning the turkey wings halfway through, until the wings and vegetables are deeply browned.
- Transfer the roasted turkey wings and vegetables to a large stockpot or Dutch oven.
- Carefully pour about 1 cup of the chicken broth onto the hot baking sheet. Scrape up the browned bits from the bottom of the pan, then pour the liquid and browned bits into the stockpot.
- Add the remaining chicken broth, water, thyme sprigs, bay leaf, peppercorns, and salt.
- Bring to a boil, then reduce the heat to low. Simmer uncovered for 45 to 60 minutes.
- Strain the stock through a fine-mesh strainer, pressing lightly on the vegetables to release their liquid. Discard the solids.*
- Skim excess fat from the stock. Measure out 3 cups for the gravy.
Gravy
- In a large saucepan over medium heat, melt the butter.
- Sprinkle in the flour, whisking constantly until smooth. Continue cooking for 2 to 3 minutes, until the roux is light golden and smells slightly nutty.
- Slowly pour in about ½ cup of the warm turkey stock, whisking constantly until smooth.
- Gradually whisk in the remaining 2 ½ cups of stock until the mixture is smooth.
- Bring the gravy to a gentle simmer. Cook for 5 to 8 minutes, stirring frequently, until thickened.
- Add the black pepper, salt, and fresh thyme, if using.
- If the gravy is thicker than you prefer, whisk in a little additional chicken broth until it reaches your desired consistency.
- Serve immediately, or cool completely before storing.
Making It Ahead
- Let the gravy cool, then transfer it to an airtight container.
- Refrigerate for up to 3 days.
- When ready to serve, transfer the gravy to a saucepan and reheat gently over medium-low heat, whisking occasionally.
- If the gravy has thickened too much, whisk in a little chicken broth or water until it reaches your preferred consistency.
Notes
Did you make this recipe?
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