Make-Ahead Turkey Gravy

This make-ahead turkey gravy allows you to spend more time on other parts of the meal on Thanksgiving day. It's rich in flavor thanks to roasted turkey wings. I discovered this recipe years ago! Store it in an airtight container and freeze for up to 3 months.

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Prep Time 20

Cook Time 2 55

Total Time 3 15

Course lunch/dinner

Cuisine American

Servings 32 people

Calories 2665 kcal

Equipment

1 Large Roasting Pan
1 5-quart stockpot
1 Large strainer
1 3-quart saucepan
1 Whisk

Ingredients

Main

6 large turkey wings
2 medium onions peeled and quartered
1 cup water
8 cups chicken broth divided
¾ cup chopped carrots
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper

Instructions

Gather all ingredients. Allrecipes/Oana Ennis
Preheat the oven to 400 degrees F (200 degrees C).
Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top. Allrecipes/Oana Ennis
Roast in the preheated oven until wings are browned, about 1 hour 15 minutes. Allrecipes/Oana Ennis
Transfer wings and onions to a 5-quart stockpot. Allrecipes/Oana Ennis
Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan. Allrecipes/Oana Ennis
Pour water and pan scrapings into the stockpot. Allrecipes/Oana Ennis
Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil. Allrecipes/Oana Ennis
Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use. Allrecipes/Oana Ennis
Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables. Allrecipes/Oana Ennis
Skim and discard fat from the turkey broth, then bring to a gentle boil. Allrecipes/Oana Ennis
Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth. Allrecipes/Oana Ennis
Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper. Allrecipes/Oana Ennis
Serve immediately or pour into containers, cool, and refrigerate or freeze. Oana Ennis/Allrecipes

Notes

1. **Deep Flavor Foundation:** Achieving a rich, deep brown on the turkey wings during roasting is paramount. This initial browning develops the Maillard reaction, forming the backbone of the gravy's flavor profile. Don't rush this step.2. **Deglazing is Key:** Thoroughly scrape all browned bits (fond) from the roasting pan after removing the wings. This concentrated flavor will significantly enhance your gravy.3. **Fat Management:** While some fat adds richness, excessive fat can make gravy greasy. Skim the fat diligently or, ideally, chill the strained broth overnight to easily remove solidified fat before thickening.4. **Smooth Roux:** When whisking the flour-broth slurry, ensure it is completely smooth before adding to the simmering gravy to prevent lumps. Continuous whisking while thickening ensures a silky texture.5. **Flavor Enhancements:** For added depth, consider simmering a bay leaf or a few sprigs of fresh thyme with the broth. A splash of dry sherry or brandy stirred in at the very end can also elevate the complexity.