Go Back

Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with homemade stock from deeply browned turkey wings and vegetables, then thickens with a pale golden butter-and-flour roux. Make it up to 4 days ahead and reheat until steaming and at least 165°F.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 3 lb turkey wings
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into 2-inch pieces
  • 1 celery rib cut into 2-inch pieces
  • 1 tbsp neutral oil
  • 10 cup cold water
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 4 sprigs fresh parsley
For the gravy
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 5 cup strained turkey stock
  • 0.75 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 6-quart stockpot
  • 1 4-quart heatproof bowl
  • 1 3-quart saucepan
  • 2 shallow 1-quart container

Method
 

Make the turkey stock
  1. Heat the oven to 425°F and arrange a rack in the center.
  2. Place the turkey wings, onion, carrot, and celery on an 18x13-inch rimmed baking sheet, drizzle with the neutral oil, and toss to coat.
  3. Roast for 45 to 55 minutes, until the wings and vegetables are deeply browned.
  4. Transfer the wings and vegetables to a 6-quart stockpot.
  5. Pour 1 cup of the water onto the baking sheet, scrape up the browned bits, and add the liquid to the pot.
  6. Add the remaining 9 cups water, bay leaves, peppercorns, and parsley to the pot.
  7. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer and cook uncovered for 2 hours.
  8. Strain the stock into a 4-quart heatproof bowl and discard the solids.
  9. Skim off visible fat, measure out 5 cups for the gravy, and reserve any extra stock for another use.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the roux is smooth and pale golden.
  3. Gradually whisk in the 5 cups stock, bring to a simmer, and cook for 5 to 8 minutes, whisking frequently, until the gravy thickens and coats the back of a spoon.
  4. Remove the pan from the heat and whisk in the kosher salt and black pepper.
  5. Divide the gravy between two shallow 1-quart containers.
  6. Cover loosely and refrigerate within 2 hours; use within 4 days.
  7. To serve, reheat the gravy in a saucepan over medium-low heat, whisking often, until steaming and at least 165°F.

Notes

For smooth gravy, whisk the stock into the roux gradually. Refrigerate for up to 4 days; freeze yes, in airtight containers for up to 3 months. For a dairy-free option, use plant-based butter in place of the unsalted butter.