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Best Make-Ahead Turkey Gravy: Easy Thanksgiving Recipe

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This make-ahead turkey gravy is the secret to a stress-free Thanksgiving. Made with roasted turkey wings and aromatic vegetables, it delivers rich, silky, deeply flavorful gravy that you can prepare up to three days in advance.

Ingredients

Scale
  • 3 to 4 pounds turkey wings (or 2–3 turkey legs)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, quartered
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch chunks
  • 4 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon whole black peppercorns
  • 2 dried bay leaves
  • 8 cups cold water (plus more as needed to cover)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 6 to 7 cups prepared turkey stock (strained)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup reserved turkey drippings from the roasted bird

Instructions

  1. Part 1: Make the Turkey Stock (Day One or Up to 3 Days Ahead)
  2. 1. Roast the Wings and Veggies: Preheat oven to 425°F (220°C). Place turkey wings on a large roasting pan or baking sheet. Drizzle with olive oil and season generously with salt and pepper. Scatter quartered onions, carrots, and celery around the wings. Roast for 20-25 minutes until wings are deeply golden brown and vegetables are starting to caramelize.
  3. 2. Start the Stock: Carefully transfer roasted wings and all vegetables to a large stockpot. Do not discard any browned bits from the pan.
  4. 3. Deglaze the Pan: Place roasting pan on stovetop over medium heat. Pour about 1 cup cold water into the hot pan and use a wooden spoon to scrape up all browned bits. Pour this liquid into the stockpot with wings and veggies.
  5. 4. Simmer the Stock: Add smashed garlic, thyme, rosemary, peppercorns, and bay leaves to the pot. Pour in remaining 8 cups cold water (or enough to cover wings by about 1 inch). Bring to a gentle boil, then reduce heat to low. Simmer gently, uncovered, for 3 to 4 hours. Do not let it boil hard.
  6. 5. Strain and Cool: After 3-4 hours, set a fine-mesh strainer over a large bowl or clean pot. Carefully pour entire contents of stockpot through strainer. Discard all solids. You should have about 7 to 8 cups of rich, golden stock.
  7. 6. Chill and Defat: Let stock cool to room temperature, then cover and refrigerate overnight. The fat will rise and solidify, making it easy to remove the next day. Can be done up to 3 days in advance.
  8. Part 2: Make the Gravy (Day of Thanksgiving or Up to 2 Days Ahead)
  9. 7. Remove the Fat: Take chilled stock out of fridge. Use a spoon to lift off and discard the solid fat layer. Measure out 6 cups of defatted stock.
  10. 8. Make the Roux: In a large, heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. Once melted and bubbling, add 1/2 cup flour all at once. Whisk constantly to combine. Cook for 2-3 minutes until light golden brown and nutty smelling.
  11. 9. Whisk in the Stock: Slowly pour in 6 cups cold turkey stock, whisking constantly. Keep whisking until mixture is smooth and begins to thicken.
  12. 10. Simmer and Thicken: Bring gravy to a gentle simmer, then reduce heat to low. Let cook, stirring occasionally, for 10-15 minutes until it coats the back of a spoon. If too thick, whisk in a splash more stock or water.
  13. 11. Season and Finish: Taste gravy. Add kosher salt and black pepper to taste. If using reserved turkey drippings, whisk them in now. Taste again and adjust seasoning.
  14. 12. Cool and Store: Let gravy cool completely. Pour into an airtight container and refrigerate for up to 3 days. To serve, reheat gently in a saucepan over low heat, whisking occasionally. Add a splash of water or stock if needed to thin.

Notes

Roasting the wings and vegetables is non-negotiable for deep flavor. Keep stock at a gentle simmer, not a boil, to avoid cloudiness. Always add cold stock to a hot roux for lump-free gravy. Taste and adjust seasoning gradually. Gravy can be made up to 3 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: make-ahead turkey gravy, Thanksgiving gravy, homemade turkey gravy, easy gravy recipe, stress-free Thanksgiving, turkey stock, gravy from scratch

Find it online: https://jollyfork.com/best-make-ahead-turkey-gravy-easy-thanksgiving-recipe/