Make Ahead Turkey Gravy Recipe

Introduction

This Make Ahead Turkey Gravy recipe is packed with rich, homemade flavors that perfectly complement your holiday turkey. By roasting turkey wings and aromatics, then simmering and thickening the broth, you get deep, savory gravy ready ahead of time.

Ingredients

• 6 turkey wings (plus 2 extra for more flavor, optional)
• 2 onions, roughly chopped
• 4 celery stalks, roughly chopped
• 5 carrots, roughly chopped
• 1 garlic bulb, halved
• 1 bundle fresh thyme (about ¾ package)
• ¾ cup olive oil (for roasting)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon dried sage
• ½ cup Chardonnay or dry white wine
• 7 cups chicken stock
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• ½ small onion, finely diced
• 5 cloves garlic, minced
• 4 cups turkey broth (from roasting mixture)
• 1 tablespoon Lea & Perrins Worcestershire sauce
• 1 tablespoon Gravy Master (optional, for rich color)
• 1 tablespoon garlic powder (to taste)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large roasting pan, toss the turkey wings, chopped onions, celery, carrots, garlic bulb, and thyme with olive oil, salt, pepper, and dried sage. Spread everything out evenly and roast for about 45 minutes until browned and fragrant.
2. Step 2: Remove the roasted pan from the oven and carefully pour in the Chardonnay to deglaze the pan. Transfer the contents to a large stockpot, add the chicken stock, and bring to a simmer. Let it cook gently for 2 hours, skimming any foam that rises to the surface.
3. Step 3: Strain the broth through a fine sieve, pressing down to extract maximum flavor. Discard solids, reserving 4 cups of the broth for the gravy. Set the rest aside for another use or freeze.
4. Step 4: In a medium saucepan, melt the butter over medium heat. Add the finely diced onion and minced garlic, cooking until soft and translucent.
5. Step 5: Stir in the flour and cook for 2-3 minutes to form a roux, stirring constantly to avoid burning. Gradually whisk in the 4 cups of turkey broth, ensuring no lumps remain.
6. Step 6: Bring the gravy to a gentle boil and then reduce the heat, simmering for 5-10 minutes until thickened to your liking.
7. Step 7: Add Worcestershire sauce, Gravy Master (if using), garlic powder, and salt and pepper to taste. Adjust seasoning as needed and keep warm until ready to serve.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
• Adding extra turkey wings enhances the depth of flavor in the broth.
• Use leftover gravy as a base for sauces or soups to reduce waste.
• Make the gravy up to 3 days in advance and refrigerate; reheat gently on the stove before serving.

Storage

Store the gravy in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring occasionally to prevent burning. You can also freeze the gravy for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey drippings instead of wings for the broth?

While drippings add great flavor, using wings and vegetables roasted together creates a richer, more complex broth for your gravy.

How do I avoid lumps in my gravy?

Make a smooth roux by cooking butter and flour thoroughly and gradually whisking in cold broth. Constant stirring helps maintain a lump-free gravy.

Make Ahead Turkey Gravy Recipe

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5 from 557 reviews

This Make Ahead Turkey Gravy recipe leverages roasted turkey wings and aromatic vegetables to create a deeply flavorful broth, which is then transformed into a rich and smooth gravy using a classic roux technique. Enhanced with herbs, wine, and optional Worcestershire and Gravy Master sauces, this gravy is perfect for elevating any turkey meal and can be prepared in advance for convenience.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: Approximately 6 cups of turkey gravy 1x
• Category: Sauce/Gravy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Roast Stock Ingredients

• 6 turkey wings (plus 2 extra for more flavor)
• 2 onions, roughly chopped
• 4 celery stalks, roughly chopped
• 5 carrots, roughly chopped
• 1 garlic bulb, halved
• 1 bundle (about ¾ package) fresh thyme
• ¾ cup olive oil (for roasting)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon dried sage
• ½ cup Chardonnay or dry white wine
• 7 cups chicken stock

Gravy Ingredients

• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• ½ small onion, finely diced
• 5 cloves garlic, minced
• 4 cups turkey broth (from above roasted stock)
• 1 tablespoon Lea & Perrins Worcestershire sauce
• 1 tablespoon Gravy Master (optional, for rich color)
• 1 tablespoon garlic powder (to taste)
• Salt and pepper to taste

Instructions

1. Roast the turkey wings and vegetables. Preheat your oven and place the turkey wings, chopped onions, celery, carrots, and halved garlic bulb on a roasting pan. Drizzle with ¾ cup olive oil and sprinkle salt, black pepper, and dried sage evenly. Roast until the turkey wings are deeply browned and the vegetables are caramelized, enhancing the broth’s flavor.
2. Deglaze and simmer broth. Transfer the roasted contents to a large stockpot. Pour in ½ cup Chardonnay or dry white wine to deglaze the roasting pan, scraping up flavorful browned bits, then add to the pot along with 7 cups chicken stock and fresh thyme. Bring to a boil, then reduce heat and simmer gently to develop a rich turkey broth, about 2 to 3 hours.
3. Strain the turkey broth. Remove solids by straining the broth through a fine mesh sieve into another pot or container. Reserve 4 cups of this flavorful turkey broth for the gravy base and set aside.
4. Prepare the roux. In a large saucepan or skillet, melt 5 tablespoons of butter over medium heat. Add the finely diced ½ small onion and sauté until soft and translucent. Incorporate 5 cloves minced garlic, cooking until fragrant. Stir in 5 tablespoons all-purpose flour and cook, stirring continuously, until the mixture turns a light golden color, forming a roux that will thicken the gravy.
5. Make the gravy. Gradually whisk in the 4 cups of turkey broth into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring often until the gravy thickens to your desired consistency.
6. Season the gravy. Add 1 tablespoon Lea & Perrins Worcestershire sauce, 1 tablespoon Gravy Master (optional, for color), 1 tablespoon garlic powder, and salt and pepper to taste. Stir well to combine all flavors evenly.
7. Finish and store. Taste and adjust seasoning if necessary. Keep the gravy warm until serving or allow to cool before storing in the refrigerator. The gravy can be made ahead and reheated gently before serving.

Notes

• Using additional turkey wings increases the richness and depth of the broth.
• Gravy Master is optional but adds a rich color to your gravy without altering flavor significantly.
• This gravy can be made a day or two in advance and reheated gently on the stovetop before serving.
• If a thicker gravy is desired, continue simmering to reduce or add a slurry of flour and water to thicken.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Keywords: turkey gravy, make ahead gravy, thanksgiving gravy, roasted turkey broth, homemade gravy recipe