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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings and homemade stock, then simmers into a smooth, thick gravy. Make it up to 3 days ahead and reheat until steaming and 165°F.
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Prep Time 20 minutes
Cook Time 3 hours 6 minutes
Total Time 3 hours 26 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Make the stock
  • 3 lb turkey wings
  • 1 yellow onion large, quartered
  • 1 carrot large, cut into 2-inch pieces
  • 1 celery rib cut into 2-inch pieces
  • 8 cup water divided
  • 3 sprigs thyme fresh
  • 1 bay leaf
Make the gravy
  • 5 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot
  • 1 heatproof bowl
  • 1 3-quart saucepan
  • 1 shallow container

Method
 

Make the stock
  1. Heat the oven to 425°F.
  2. Arrange the turkey wings, onion, carrot, and celery on a rimmed baking sheet and roast for 45–55 minutes, turning the wings once halfway through, until deeply browned.
  3. Transfer the wings and vegetables to a 6-quart pot.
  4. Pour 1 cup of the water onto the baking sheet, scrape up the browned bits, and add the liquid to the pot along with the remaining 7 cups water, thyme, and bay leaf.
  5. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 2 hours.
  6. Strain the stock into a heatproof bowl and measure out 4 cups for the gravy; reserve any extra 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 minutes, whisking constantly.
  3. Gradually whisk in the 4 cups hot turkey stock.
  4. Bring to a gentle simmer and cook for 5–8 minutes, whisking often, until thickened.
  5. Stir in the salt and pepper.
  6. Transfer the gravy to a shallow container and refrigerate within 2 hours, for up to 3 days.
  7. To serve, reheat the gravy in a saucepan over medium heat, whisking often, until steaming and 165°F, about 5–8 minutes.

Notes

For the smoothest gravy, whisk the hot stock in gradually to prevent lumps. Refrigerate for up to 3 days; freezing is yes, and the gravy can be frozen for up to 3 months. For a dairy-free option, use a plant-based butter substitute.