Make-Ahead Turkey Gravy
Total TimePrep: 2-1/4 hours Cook: 10 min.
- 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 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 Facts3 tablespoons: 61 calories, 2g fat (1g saturated fat), 12mg cholesterol, 234mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.
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.
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!
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.
Dec 2, 2014
Easy and absolutely delicious!
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.
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.
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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