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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings simmered into a savory stock, then thickened with a pale golden butter-and-flour roux. It reheats smoothly and coats the back of a spoon for an easy holiday side.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Turkey stock
  • 2.5 lb turkey wings
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 8 cup cold water
  • 2 thyme sprigs, fresh
  • 1 bay leaf
  • 0.5 tsp black peppercorns whole
Gravy
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cup turkey stock strained
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground

Equipment

  • 1 9x13-inch roasting pan
  • 1 8-quart stockpot
  • 1 3-quart saucepan

Method
 

Make the turkey stock
  1. Heat the oven to 425°F.
  2. Arrange the turkey wings in a 9x13-inch roasting pan and rub them with the oil; roast for 45–55 minutes, turning once halfway through, until well browned.
  3. Transfer the wings to an 8-quart stockpot and add the onion, carrot, celery, water, thyme, bay leaf, and peppercorns.
  4. Bring the stock to a boil over high heat, then reduce the heat to maintain a gentle simmer; cook uncovered for 2 1/2 hours, until the turkey reaches 165°F and the meat pulls away from the bones.
  5. Strain the stock into a heatproof container and measure 4 cups for the gravy.
  6. Refrigerate or freeze any extra stock for another use.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook, whisking constantly, for 3–4 minutes, until pale golden.
  3. Gradually whisk in the 4 cups hot stock until smooth.
  4. Whisk in the salt and pepper.
  5. Bring the gravy to a gentle simmer and cook for 5–8 minutes, whisking often, until it coats the back of a spoon.
  6. Serve immediately, or transfer the gravy to shallow containers, cover, and refrigerate within 2 hours for up to 4 days.
  7. To serve chilled gravy, reheat it in a saucepan over medium-low heat, whisking often, until steaming and 165°F throughout.

Notes

For the smoothest gravy, whisk the hot stock in gradually to prevent lumps. Refrigerate covered for up to 4 days; gravy can be frozen. For a gluten-free version, substitute a gluten-free all-purpose flour blend.