Make-Ahead Turkey Gravy (Rich, Smooth and Stress-Free)
Gravy is usually the most stressful part of Thanksgiving. Everyone is hungry, the turkey is resting and you are whisking a hot pan at the last minute. This make-ahead turkey gravy fixes all of that.
You roast turkey wings and vegetables, simmer them into a deep, rich stock and turn it into silky gravy days before the holiday. On Thanksgiving, you just reheat it and stir in a little of your turkey drippings.
I make mine the weekend before and keep it in the fridge. It is one less thing on the stove, and honestly, it tastes even better than last-minute gravy.
Why You’ll Love This Make-Ahead Gravy
- Stress-free. Done days before the big meal.
- Deep flavor. Roasted wings make a rich, golden stock.
- Silky and smooth. A simple butter and flour roux, no lumps.
- No drippings needed. Great if you smoke, fry or skip the turkey.
- Plenty to go around. Makes about 4 cups.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Turkey wings: About 3 pounds. Drumsticks or necks also work. They give the gravy real turkey flavor.
- Onion, carrots and celery: Roasted with the wings for a sweeter, deeper stock.
- Low-sodium chicken broth: The base of the stock. Low-sodium lets you season at the end.
- Butter and flour: Equal amounts make a roux that thickens the gravy.
- Soy sauce: Optional, but a teaspoon adds color and savory depth without tasting like soy.
How to Make Make-Ahead Turkey Gravy
- Roast. Roast the wings and vegetables at 400°F (200°C) for about 1 hour, until deep golden.
- Simmer. Move everything to a pot with broth, water, thyme and a bay leaf. Simmer 1 hour.
- Strain. Strain and skim off the fat. You want about 4 cups of stock.
- Make the roux. Cook butter and flour together 3 to 4 minutes, then slowly whisk in the stock.
- Thicken and store. Simmer until thick, season, cool and refrigerate. Reheat and add drippings on the big day.
My Tips for the Best Turkey Gravy
- Roast the wings until really brown. Color equals flavor.
- Add warm stock to the roux a little at a time while whisking to avoid lumps.
- Season at the very end. Drippings can be salty, so taste after adding them.
- If your gravy gets lumpy, pour it through a fine strainer or blend it smooth.
- Gravy thickens as it cools. Thin it with warm broth when reheating.
Variations to Try
- Herb: Stir in fresh sage or thyme at the end.
- Mushroom: Add sautéed mushrooms for a heartier gravy.
- Cider: Add a splash of apple cider or white wine to the stock.
- Gluten-free: Skip the roux and thicken with a cornstarch and cold water slurry.
Make-Ahead, Storage and Reheating
- Make ahead: Make up to 4 days ahead and refrigerate, or freeze up to 3 months.
- Storage: Keep in a sealed container in the fridge up to 4 days.
- Reheating: Warm on the stove over medium-low, whisking and adding broth until smooth. Bring to a simmer before serving.
What to Serve With It
Pour this gravy over my Easy Roast Turkey for Beginners, a big scoop of Creamy Make-Ahead Mashed Potatoes and your favorite stuffing. Leftover gravy is also great on the Ultimate Thanksgiving Leftover Sandwich.
Frequently Asked Questions
Can I make gravy without turkey drippings? Yes. The roasted wings give this gravy plenty of flavor on their own. Drippings are a bonus.
How do I fix gravy that is too thin? Simmer it a few minutes longer, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.
How do I fix gravy that is too thick? Whisk in warm broth a little at a time.
Can I freeze turkey gravy? Yes. Freeze up to 3 months, thaw in the fridge and whisk well while reheating.
One Last Thing
I hope this make-ahead turkey gravy takes some pressure off your Thanksgiving. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving board on Pinterest!
Make-Ahead Turkey Gravy
Ingredients
Turkey stock:
- 3 lb turkey wings or wings and drumsticks
- 1 onion quartered
- 2 carrots cut in chunks
- 2 celery stalks cut in chunks
- 1 tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 cup water
- 4 fresh thyme sprigs
- 1 bay leaf
Gravy:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp soy sauce optional, for color and depth
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the turkey wings, onion, carrots and celery with olive oil on a rimmed baking sheet. Roast about 1 hour, until deep golden brown.
- Move everything to a large pot. Add a splash of the water to the hot pan, scrape up the browned bits and pour them into the pot. Add the broth, remaining water, thyme and bay leaf.
- Bring to a boil, then simmer gently, partly covered, for 1 hour. Strain and discard the solids. You should have about 4 cups of stock. Skim off the fat.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, 3 to 4 minutes, until golden and nutty.
- Slowly whisk in the warm stock. Simmer 8 to 10 minutes, whisking often, until thick and smooth. Stir in the soy sauce, then season with salt and pepper.
- Cool and refrigerate. On serving day, reheat and whisk in up to 1/2 cup of defatted turkey drippings for extra flavor. Thin with broth if needed.
Notes
Storage: Refrigerate in a sealed container up to 4 days.
Reheat: Warm on the stove over medium-low, whisking and adding broth until smooth. Bring to a simmer before serving.
Variations: Add a splash of white wine or apple cider, stir in sautéed mushrooms, or use cornstarch slurry instead of flour for gluten-free gravy.
