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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/make-ahead-turkey-gravy-recipe/