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Easy Make-Ahead Turkey Gravy (No Drippings Needed)

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This make-ahead turkey gravy is velvety, deeply savory, and made entirely from scratch using roasted chicken wings—no drippings required. Perfect for stress-free holidays, it can be prepared up to three days in advance and tastes even better than pan gravy.

Ingredients

Scale
  • 2 pounds chicken wings (about 8–10 wings, separated at joints)
  • 2 medium yellow onions, quartered (skin on)
  • 3 large carrots, chopped into 2-inch pieces
  • 3 celery stalks, chopped into 2-inch pieces
  • 1 whole head garlic, halved crosswise
  • 6 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 8 cups water (or enough to cover ingredients by 1 inch)
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 6 tablespoons unsalted butter (European-style preferred)
  • 6 tablespoons all-purpose flour
  • 5–6 cups strained stock from above
  • 1 to 1½ teaspoons kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (for finishing)

Instructions

  1. Preheat oven to 425°F. Arrange chicken wings, quartered onions, chopped carrots, and celery on a large rimmed baking sheet. Drizzle with neutral oil and toss to coat. Spread in a single layer. Roast for 30 minutes, then add halved garlic head cut-side down. Roast another 15 minutes until deeply caramelized and wings are golden brown.
  2. Transfer roasted wings and vegetables to a large stockpot. Pour off excess fat from the baking sheet, then add about 1 cup of water to the hot pan. Scrape up browned bits with a wooden spoon and pour into the stockpot along with remaining 7 cups water, fresh thyme, sage, bay leaves, and peppercorns. Bring to a gentle simmer over medium-high heat, then reduce to low. Simmer uncovered for 2 hours, skimming foam during the first 30 minutes.
  3. Set a fine-mesh strainer over a large bowl or pot. Pour stock through the strainer, pressing gently on solids with a spatula to extract liquid. Discard solids. Let stock cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, scrape off solidified fat and discard. You should have about 5 to 6 cups of stock.
  4. In a medium saucepan, melt butter over medium heat. Add flour all at once and whisk continuously for 3 to 4 minutes until roux turns pale golden and smells like toasted nuts.
  5. Slowly pour in strained stock while whisking vigorously. Add in a thin stream at first, then increase to a steady pour. Bring to a gentle simmer over medium heat, then reduce to low. Cook for 10 to 15 minutes, stirring occasionally, until gravy thickens enough to coat the back of a spoon.
  6. Stir in kosher salt, black pepper, and Worcestershire sauce. Taste and adjust seasoning. Stir in fresh thyme leaves. Remove from heat.
  7. Let gravy cool slightly, then transfer to an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for up to 3 days or freeze for up to 3 months.

Notes

For a richer gravy, add turkey neck and giblets to the stock while simmering. If gravy is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk in. If too thick, whisk in warm stock or water ¼ cup at a time. Reheat gently over low heat, whisking occasionally. Add a pat of butter at the end for extra shine.

Nutrition

Keywords: turkey gravy, make-ahead gravy, no drippings gravy, Thanksgiving gravy, homemade gravy, chicken wing gravy

Find it online: https://goldensimmer.com/easy-make-ahead-turkey-gravy-no-drippings-needed/