Go Back
–+ servings
Gravy boat filled with Make-Ahead Turkey Gravy on a wooden table.
Print Recipe
No ratings yet

Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy is rich, smooth, and full of roasted turkey flavor! Made with homemade turkey stock, it is easy to prepare ahead of time, so you have one less thing to worry about on Thanksgiving or Christmas.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Sauce
Keyword: Make-Ahead Turkey Gravy
Servings: 6 servings (about 3 cups of gravy total)
Calories: 135kcal
Author: Amanda Rettke--iamhomesteader.com

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

*You can pick the meat off the turkey wings and eat it if you like! We tried it, and it is delicious. Just remove any bones and cartilage.

Nutrition

Serving: 1portion (about half a cup) | Calories: 135kcal