- 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
- 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.
- 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.
- 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.
- 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.
Reviews forMake-Ahead Turkey Gravy
"This gravy is has an excellent flavor and color and is a huge time saver. I make it every year for Thanksgiving."
"Easy and absolutely delicious!"
"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."
"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."
"We were always short on gravy until I began making it ahead of time using extra wings. Great recipe idea."