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.

Print Recipe

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 Fine-Mesh 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

Achieving a rich, flavorful gravy hinges on proper caramelization of the turkey wings and onions. Don't rush the roasting process; deep browning equates to deep flavor. Deglazing the roasting pan thoroughly captures all the concentrated fond, which is essential. When simmering, allow enough time for the flavors to meld and reduce. Skimming fat from the broth is crucial for a silky, appealing texture. For thickening, ensure your flour and broth slurry is completely smooth to prevent lumps, and whisk it in gradually. Taste and adjust seasoning at the end; using low-sodium broth allows for better control. A final pat of butter adds gloss and richness.