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Homemade Make-Ahead Turkey Gravy

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This rich, deeply flavorful turkey gravy is made ahead of time using roasted chicken wings for a silky, golden stock. It’s the perfect stress-free addition to your holiday table, with a taste that brings back cherished memories.

Ingredients

Scale
  • 2 pounds chicken wings (or chicken backs/necks)
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 6 cups water
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground pepper)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour (or gluten-free flour blend)
  • 4 cups homemade stock (from above)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • Optional: 1/4 cup turkey drippings

Instructions

  1. Preheat oven to 425°F (220°C). Spread chicken wings, quartered onion, chopped carrots, and celery on a roasting pan. Drizzle with olive oil and toss to coat.
  2. Roast for 45 minutes, flipping halfway through, until chicken wings are deeply browned and vegetables are caramelized.
  3. Transfer chicken and vegetables to a large stockpot. Pour off excess fat from the roasting pan, leaving browned bits. Place pan on stove over medium heat, add about 1 cup of water, and scrape up browned bits with a wooden spoon (deglazing).
  4. Pour deglazing liquid into the stockpot. Add remaining 5 cups water, smashed garlic, thyme, bay leaf, and peppercorns. Liquid should just cover bones; add more water if needed.
  5. Bring to a boil over high heat, then reduce to a gentle simmer. Simmer uncovered for 1 hour, skimming off any foam during the first 15 minutes.
  6. Strain stock through a fine-mesh strainer into a large bowl or container. Discard solids. You should have about 4 cups of stock. Let cool completely, then refrigerate. Fat will solidify on top for easy removal.
  7. Remove solidified fat from the top of the stock. In a medium saucepan, melt butter over medium heat. Add flour all at once and whisk constantly for 2-3 minutes until roux is light tan and smells nutty.
  8. Slowly pour in the stock, whisking constantly, until smooth and thickened (about 3-4 minutes).
  9. Bring gravy to a gentle simmer and cook for 5 minutes to cook out raw flour taste. It should coat the back of a spoon. Adjust thickness with water or broth if needed.
  10. Season with salt and pepper to taste. If using turkey drippings, stir them in now.
  11. Remove from heat. Serve immediately or let cool completely and refrigerate for up to 3 days.

Notes

The stock can be made up to 5 days ahead or frozen for 3 months. The finished gravy can be made up to 3 days ahead. For a vegetarian version, replace chicken wings with 1 pound cremini mushrooms and use vegetable broth. For dairy-free, use olive oil or vegan butter instead of butter. The gravy thickens as it sits; thin with water or broth when reheating.

Nutrition

Keywords: turkey gravy, make-ahead gravy, homemade gravy, Thanksgiving gravy, chicken wing stock, holiday gravy

Find it online: https://goldensimmer.com/homemade-make-ahead-turkey-gravy/