Print

Easy Make-Ahead Turkey Gravy: The Best Homemade Recipe

make-ahead turkey gravy - featured image
Print Recipe

This make-ahead turkey gravy is a stress-free solution for Thanksgiving, delivering deep, savory flavor without last-minute panic. Made from homemade turkey stock and a simple roux, it can be prepared days in advance and finished with fresh pan drippings for a silky, restaurant-quality result.

Ingredients

Scale
  • 2 turkey wings (about 1.5 lbs) or 1 turkey neck
  • 1 large yellow onion, quartered
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 8 cups cold water
  • 1 teaspoon whole black peppercorns
  • Salt, to taste
  • ½ cup unsalted butter (1 stick)
  • ½ cup all-purpose flour
  • 5 cups prepared turkey stock
  • ½ cup dry white wine (optional, but recommended)
  • ¼ cup reserved pan drippings (from your roasted turkey)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast the Turkey Wings (Optional, but Recommended): Preheat your oven to 400°F (200°C). Place the turkey wings on a baking sheet and roast for 30-40 minutes, until they are deeply golden brown.
  2. Combine Ingredients: In your large stockpot, combine the roasted (or raw) turkey wings, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, and peppercorns. Pour in the 8 cups of cold water.
  3. Simmer, Don’t Boil: Bring the pot to a gentle simmer over medium-high heat. Once you see small bubbles breaking the surface, reduce the heat to low. You want a lazy simmer, not a rolling boil.
  4. Skim and Simmer: For the first 20 minutes, skim off any grayish foam that rises to the surface. Then, let the stock simmer gently, uncovered, for 2 to 2 ½ hours.
  5. Strain and Cool: Set your fine-mesh strainer over a large bowl or pot. Carefully pour the stock through the strainer, pressing on the solids with a wooden spoon. Discard the solids. Let the stock cool completely at room temperature for about an hour.
  6. Chill and Defat: Once cool, cover the bowl and refrigerate overnight. The fat will rise to the top and solidify. Before making the gravy, scrape off and discard the solid fat. You should have about 6 cups of stock.
  7. Make the Roux: In your large saucepan or skillet, melt the butter over medium heat. Once it’s fully melted and starts to foam, add the flour. Whisk constantly for 2-3 minutes until the mixture turns a light, golden brown and smells nutty.
  8. Slowly Add the Stock: With your whisk in one hand, slowly pour in the 5 cups of cold turkey stock in a thin, steady stream. Whisk vigorously the entire time to prevent lumps.
  9. Simmer and Thicken: Increase the heat to medium-high and bring the gravy to a gentle simmer. Reduce the heat to low and let it cook, stirring occasionally, for 10-15 minutes until it thickens enough to coat the back of a spoon.
  10. Add Wine (If Using): Pour in the ½ cup of white wine and whisk to combine. Let it simmer for another 2-3 minutes to cook off the alcohol.
  11. Season Lightly: Season the gravy with salt and pepper. Remember, you’ll be adding salty pan drippings later, so go easy on the salt now.
  12. Cool and Store: Let the gravy cool completely at room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
  13. On Serving Day: Reheat the Gravy: Pour the solidified gravy into a saucepan. Warm it over medium-low heat, whisking occasionally, for about 5-7 minutes until it loosens up and becomes silky.
  14. Add the Pan Drippings: Once your turkey is roasted and resting, pour the pan drippings into a fat separator or a glass measuring cup. Let the fat rise to the top. Carefully spoon off the fat, or use the spout of the separator. You want about ¼ cup of the flavorful, brown juices. Whisk these pan drippings into your reheated gravy.
  15. Final Taste and Serve: Taste the gravy and adjust the seasoning with salt and pepper. If it’s too thick, whisk in a splash of warm water or chicken broth. If it’s too thin, let it simmer for a few more minutes to reduce. Pour into a warm gravy boat and serve immediately.

Notes

The roux is key: cook it for 2-3 minutes to remove raw flour taste. Add cold stock to hot roux to prevent lumps. Season lightly before adding pan drippings, as drippings are salty. For gluten-free, use a good quality gluten-free all-purpose flour blend. Gravy can be frozen for up to 3 months.

Nutrition

Keywords: make-ahead turkey gravy, homemade turkey gravy, Thanksgiving gravy, easy gravy recipe, gluten-free gravy, turkey stock

Find it online: https://tablemira.com/easy-make-ahead-turkey-gravy-the-best-homemade-recipe/