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Make-Ahead Turkey Gravy

My family loves gravy, so I can never have enough homemade gravy on hand for a holiday dinner. The base for this one is prepared with turkey wings and can be prepped in advance. —Linda Fitzsimmons, Fort Edward, New York
  • Total Time
    Prep: 2-1/4 hours Cook: 10 min.
  • Makes
    4-1/4 cups

Ingredients

  • 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

Directions

  • Place turkey wings and onions in a greased 13x9-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.
Nutrition Facts
3 tablespoons: 61 calories, 2g fat (1g saturated fat), 12mg cholesterol, 234mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Stephanie
    Dec 16, 2019

    We made this gravy for Thanksgiving and everyone loved it, even the usually “no gravy” folks. We made it with no changes to the recipe and it was great!

  • Aquarelle
    Nov 27, 2018

    I used a turkey back and giblets along with the wings, because I've made turkey stock with just wings in the past and felt that it needed a little more meaty flavor. I also substituted boxed turkey broth for the chicken stock. Otherwise, did not change a thing (except for adding a couple of drops of browning sauce at the end for a slightly darker color). This is my go-to recipe for turkey gravy from now on. My late mother made the best turkey gravy in the world, using the traditional method, something I never really managed to master, but my daughter told me that this recipe "is just as good as Grandma's was."

  • hopesy
    Nov 19, 2017

    I have made this gravy for years. I make it far enough in advance and freeze it. Then I thaw it in the fridge a couple of days before I’m going to serve it. I also use some white wine for the liquid. It’s delicious and saves a lot of time when it comes time to make that big meal. I wouldn’t make any other gravy.

  • Denise
    Nov 15, 2017

    Made this last year for thanksgiving. It was a hit. Just made it again and it has a raw flour taste. Was I supposed to cook the flour and broth mixture before adding the prepared liquid? Help! I might have to make again!

  • turtledaisy
    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.

  • Marilee.McClure
    Dec 2, 2014

    Easy and absolutely delicious!

  • Sandee629
    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.

  • justmbeth
    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.

  • Hometulip
    Nov 1, 2011

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