Make-Ahead Turkey Gravy Recipe

4.5 7 10
Make-Ahead Turkey Gravy Recipe
Make-Ahead Turkey Gravy Recipe photo by Taste of Home
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Make-Ahead Turkey Gravy Recipe

Read Reviews
4.5 7 10
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 2-1/4 hours Cook: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 2-1/4 hours Cook: 10 min.

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. Yield: 4-1/4 cups.
Originally published as Make-Ahead Turkey Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p114

Nutritional 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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  • 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 13x9-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.
Originally published as Make-Ahead Turkey Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p114

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Reviews forMake-Ahead Turkey Gravy

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MY REVIEW
hopesy User ID: 4135020 277987
Reviewed 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."

MY REVIEW
Denise User ID: 9324207 277817
Reviewed 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!"

MY REVIEW
turtledaisy User ID: 3675355 237951
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."

MY REVIEW
Marilee.McClure User ID: 7120195 213825
Reviewed Dec. 2, 2014

"easy and absolutely delicious!"

MY REVIEW
Sandee629 User ID: 2736494 86205
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."

MY REVIEW
justmbeth User ID: 1196484 100392
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."

MY REVIEW
Hometulip User ID: 5958225 140807
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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