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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings simmered into a rich, savory stock. A butter-and-flour roux thickens the strained stock into smooth gravy that can be refrigerated or frozen and reheated when needed.
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Prep Time 20 minutes
Cook Time 4 hours 13 minutes
chilling 4 hours
Total Time 8 hours 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the stock
  • 3 lb turkey wings
  • 1 tbsp neutral oil
  • 1 yellow onion large, quartered
  • 1 carrot large, cut into chunks
  • 2 celery ribs, cut into chunks
  • 4 cloves garlic smashed
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 8 cup cold water plus up to 2 cups more if needed to cover the wings
For the gravy
  • 0.25 cup unsalted butter
  • 0.33 cup all-purpose flour
  • 4 cup strained turkey stock
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 8-quart stockpot
  • 1 3-quart saucepan

Method
 

Make the stock
  1. Preheat the oven to 425°F.
  2. Arrange the turkey wings, onion, carrot, celery, and garlic on a rimmed baking sheet; drizzle with the oil and toss the vegetables to coat.
  3. Roast until the wings are deeply browned and reach 165°F in the thickest part, 45 to 55 minutes.
  4. Transfer the wings and vegetables to an 8-quart stockpot.
  5. Pour 1 cup of the measured water onto the baking sheet, scrape up the browned bits, and add the liquid, remaining water, thyme, and bay leaves to the pot; add more water if needed to just cover the wings.
  6. Bring to a boil, then reduce the heat to maintain a gentle simmer, partially covered, for 2 1/2 to 3 hours, skimming foam as needed.
  7. Strain the stock into shallow containers.
  8. Refrigerate the stock within 2 hours for at least 4 hours or overnight, until cold and the fat has solidified.
Make the gravy
  1. Skim and discard the solidified fat.
  2. Measure 4 cups of stock, adding water if needed to reach that amount, and reserve any remaining stock for another use.
  3. Melt the butter in a 3-quart saucepan over medium heat.
  4. Whisk in the flour and cook, whisking constantly, until pale golden, about 2 minutes.
  5. Gradually whisk in the 4 cups stock.
  6. Bring to a simmer and cook, whisking often, until thickened enough to coat the back of a spoon, 5 to 8 minutes.
  7. Whisk in the salt and pepper.
Store and reheat the gravy
  1. Cool the gravy in a shallow container.
  2. Refrigerate within 2 hours for up to 3 days, or freeze for up to 3 months; thaw frozen gravy overnight in the refrigerator.
  3. Reheat in a saucepan over medium-low heat, whisking, until steaming hot and 165°F, about 5 to 8 minutes.
  4. Thin with reserved stock or water if needed.

Notes

Whisk constantly as you add the flour and stock to keep the gravy smooth. Refrigerate for up to 3 days or freeze for up to 3 months. For a dairy-free variation, use neutral oil in place of the butter.