“This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
- Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition
Amount Per Serving (8 total)
- Calories
- 115 cal
- 6%
- Fat
- 6.6 g
- 10%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"This gravy is amazing. A little time consuming but worth having that extra gravy on Thanksgiving. I ended up with 7 cups of gravy at the end because I used 14 cups of water at the broth-making stage..." See more. That's how much it took to completely cover the wings and veg. That's the only change I made. Definitely a keeper!"
lutzflcat
"First, I must say that I don't think make-ahead gravy ever tastes as good as making it from the pan drippings, but it's a tremendous time saver for that time-consuming Thanksgiving meal. Maybe my tur..." See morekey wings weren't "large" enough, I don't know, but the broth did not have a lot of flavor even though I used a box (quart) of turkey stock as part of the 10 cups of liquid. Something I rarely do when making a recipe is modify it too much first time, but I found it necessary here. I added some Better Than Bouillon Turkey Base, some poultry seasoning, finely chopped wing meat, and some of the roasted veggies which I'd pureed in the blender. It all came together well, and I ended up with a flavorful gravy. I made another recipe last year from this site, but with these modifications, I think this is a better recipe. I have to wonder if 2 turkey wings is enough to flavor 10 cups of water, and in the future, I will use more wings and some necks if I can get them. Don't like changing a recipe this much, but after tasting the gravy, it was necessary. All was good in the end, and this 4-star rating is based on the tweaks I made."
CNM CATERING
"This recipe was a hit with both me and my guests! I loved the fact I could make it a couple of days ahead of time and save the space on the stove. Like others said it is a little time consuming but ha..." See moreving it done and out of the way was worth it. I made it exactly as written except in place of the cayenne pepper I used 1/4 tsp bhut jolokia powder which gave the gravy an unusually nice spicy taste. I ended up with a qt of gravy. Thanks Chef John I will be using this recipe again in the future!"
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