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Make-Ahead Turkey Gravy Recipe

Make-Ahead Turkey Gravy Recipe

As far as my family is concerned, I can never have enough homemade gravy on hand for Thanksgiving dinner! The base for this flavorful gravy is prepared with turkey wings and can be prepared in advance. —Linda Fitzsimmons, Fort Edward, New York
TOTAL TIME: Prep: 2-1/4 hours Cook: 10 min. YIELD:24 servings


  • 2 turkey wings (1-1/2 to 2 pounds)
  • 2 medium onions, quartered
  • 2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth, divided
  • 2 medium carrots, cut into 2-inch pieces
  • 2 celery ribs with leaves, cut into 2-inch pieces
  • 4 fresh thyme sprigs
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1/4 teaspoon pepper


  • 1. Place turkey wings and onions in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once.
  • 2. Transfer wings and onions to a Dutch oven. Add the large can of broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
  • 3. Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside.
  • 4. In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper. Yield: 4-1/4 cups.

Nutritional Facts

3 tablespoons equals 61 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 234 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Make-Ahead Turkey Gravy

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Reviewed Nov. 23, 2015

"This gravy is has an excellent flavor and color and is a huge time saver. I make it every year for Thanksgiving."

Reviewed Dec. 2, 2014

"Easy and absolutely delicious!"

Reviewed Nov. 11, 2012

"I have made this for a few years and it's been a lifesaver every time! I usually use turkey stock (available next to the chicken and beef broth on your grocer's shelf around holiday time). It gives a darker, richer flavor to the gravy and, if you like, add a bit of the pan drippings and mix in as you reheat it."

Reviewed Jan. 2, 2012

"I needed a gravy to do ahead of time because we were doing a deep fried turkey. This fit the bill. A bit of work to it and it turned out ok. Could have used a bit more flavor."

Reviewed Nov. 1, 2011

"We were always short on gravy until I began making it ahead of time using extra wings. Great recipe idea."

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