Go Back

Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings and vegetables simmered into a rich homemade stock. A pale golden roux thickens the strained stock into smooth gravy that coats the back of a spoon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 34 minutes
Total Time 3 hours 54 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 2 tbsp vegetable oil
  • 4 lb turkey wings
  • 1 yellow onion large, quartered
  • 2 celery ribs cut into 2-inch pieces
  • 1 carrot medium, cut into chunks
  • 10 cups water
For the gravy
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 6 cups turkey stock strained
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 8-quart stockpot
  • 1 3-quart saucepan

Method
 

Make the turkey stock
  1. Heat the oven to 425°F.
  2. Toss the turkey wings with the vegetable oil on an 18x13-inch rimmed baking sheet and roast for 45 minutes.
  3. Add the onion, celery, and carrot to the baking sheet and roast for 30–45 minutes, until the wings are deeply browned and the vegetables are browned at the edges.
  4. Transfer the wings and vegetables to an 8-quart stockpot.
  5. Pour 2 cups of the water onto the baking sheet and scrape up the browned bits.
  6. Pour this liquid into the pot with the remaining 8 cups water.
  7. Bring the stock to a boil.
  8. Reduce the heat to a gentle simmer and cook partially covered for 2 hours.
  9. Strain the stock and measure out 6 cups.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook, whisking constantly, for 3–4 minutes, until the roux is pale golden.
  3. Gradually whisk in the 6 cups turkey stock, salt, and pepper.
  4. Simmer for 5–10 minutes, whisking often, until the gravy coats the back of a spoon.
Store and reheat the gravy
  1. Transfer the gravy to shallow containers and refrigerate within 2 hours for up to 3 days, or freeze for up to 3 months.
  2. If frozen, thaw the gravy overnight in the refrigerator.
  3. Reheat it in a saucepan over medium-low heat for 10–15 minutes, stirring often, until it reaches 165°F.

Notes

For the richest flavor, roast the wings and vegetables until deeply browned before simmering the stock. Refrigerate for up to 3 days or freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.