This make-ahead turkey gravy starts with roasted turkey wings and homemade stock, so there’s no waiting for drippings on Thanksgiving Day. Adding whole milk adds richness, and apple cider vinegar at the end makes a real difference.
Make-Ahead Turkey Gravy Without Drippings
I grew up watching the adults completely lose their minds over Thanksgiving gravy, which is probably why this make-ahead turkey gravy recipe is important to me. My mom would have 25 people waiting for dinner, the turkey would finally come out of the oven, and she’d start making gravy. Even as a kid, I could see and feel the chaos of it. And after all of it, there was still never enough gravy to go around.
This was always the force driving me to make turkey gravy ahead of time. It starts with turkey wings, which you can buy at the grocery store or get from the butcher, roasted with onions and celery to make my own stock. From there, it turns into gravy without needing any drippings from the Thanksgiving turkey. The gravy can be made days before you need it and reheated on the stove when it’s time to eat.
Stick with whole milk because it adds a creamy richness, and even though it’s a small amount, the apple cider vinegar at the end is what makes this gravy stand out. Thanksgiving dinner has so many different foods and flavors competing on the same plate, and the small amount of acidity makes a real difference.
The Decisions Behind This Recipe
- Turkey wings are the reason this gravy can be made before Thanksgiving, and roasting them with onions and celery is worth the time. The wings get good color in the oven, and the roasting goes toward making a stock with turkey flavor. You don’t want to get too attached to the roasting time, either. Ovens are all over the place, and the pan you use can change how quickly everything browns. Stick with a Dutch oven if you can.
- Making the stock from scratch is why this gravy tastes as good as it does. The roasted wings and veggies simmer together, and you’re not relying on whatever drippings come out of the Thanksgiving turkey. You can also make the stock ahead and finish the gravy another day, which makes it even more convenient.
- A flour-and-fat roux is how this gravy gets thickened, and it’s not complicated. Give the flour enough time to cook before adding the stock, then whisk the liquid in gradually so you don’t end up with lumps. The gravy thickens more once it’s refrigerated, so don’t be surprised when it looks thicker the next day.
- Whole milk adds richness without making the gravy taste like a cream sauce, and the roasted turkey flavor is still obvious. Skim milk doesn’t have the same result.
- The apple cider vinegar at the end is my favorite ingredient. Don’t skip it because it sounds strange or you think you don’t need it. The acidity is everything.
- This recipe can be made ahead, so there’s time to prepare a second or third batch if you’re feeding a crowd.
Ingredients
- Turkey wings – Roasting the wings is what develops the turkey flavor needed for homemade gravy without needing drippings from the turkey.
- Celery – Roasts alongside the turkey wings and adds savory flavor to the homemade stock.
- Yellow onion – Adds its usual sweetness and flavor as it roasts with the turkey wings and celery.
- Garlic – Roasts with the wings and veggies, adding flavor to the stock. It doesn’t make it garlicky.
- Water – Simmered with the roasted turkey wings and veg to make the stock that becomes the gravy.
- Butter – Combines with the flour to make the roux that thickens the gravy. Use salted butter.
- All-purpose flour – Thickens the homemade turkey stock into gravy. You will not need cornstarch or another thickener.
- Homemade turkey stock – The strained stock made from the roasted wings and vegetables.
- Whole milk – Adds creamy richness without covering up the roasted turkey flavor. Stick with whole milk for the best flavor.
- Apple cider vinegar – Goes in at the very end and adds the acidity that makes this gravy taste better with everything else on the Thanksgiving plate.
- Salt and black pepper – Season the finished gravy to taste only after all the other ingredients have been added.
How To Make Turkey Gravy Without Drippings
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the turkey wings)
Preheat the oven to 375°F. Put the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. There’s no reason to add oil or water, and the lid stays off. Place the Dutch oven on the lower oven rack and roast for about 2 hours, until everything is nicely browned. Keep an eye on it toward the end because ovens vary. If the wings or vegetables are getting too dark, loosely cover them with foil. - Step Two (make the turkey stock)
Take the Dutch oven out of the oven and add 6 cups of water. Move it to the stovetop, bring everything to a boil, then reduce to a simmer. Leave it uncovered for an hour so the roasted wings and vegetables can flavor the water and the stock can concentrate. This is where the turkey flavor for your gravy comes from, so don’t hurry through it. - Step Three (strain and chill the stock)
Pour the stock through a fine-mesh strainer into a heatproof container and discard the wings and vegetables. Refrigerate for at least 2 hours or overnight, until the fat collects on top and is easy to remove. Skim off as much fat as you can, then measure out 2 cups of stock for the gravy. If you end up with a little extra, save it. You might want it when reheating the gravy. - Step Four (make the roux)
Melt the butter in a large sauté pan over medium heat, then whisk in the flour. Keep whisking for about 2 minutes so the flour has time to cook. You want a smooth, bubbling mixture, but there’s no reason to brown it. This is what will thicken the gravy once the stock goes in. - Step Five (turn the stock into gravy)
Start adding the turkey stock to the roux slowly, whisking in a small amount first until it’s smooth. Once that initial addition is incorporated, gradually whisk in the rest of the 2 cups. Keep cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Adding the stock gradually makes the whole process easier and keeps you from having to chase down lumps. - Step Six (finish the gravy)
Stir in the whole milk and let the gravy cook until it’s smooth and heated through. Take the pan off the burner before adding the apple cider vinegar, then season with salt and black pepper to taste. Don’t leave out the vinegar. The small amount of acidity is one of the reasons this gravy works so well with everything else on the Thanksgiving plate. Serve it right away or refrigerate it to reheat on Thanksgiving Day.
Recipe Tips
- The turkey wings, celery, onion, and garlic need to develop good color in the oven because that’s where the stock’s flavor begins. Two hours is a guideline, but check the Dutch oven toward the end. If the veggiess are getting too dark before the wings are ready, loosely cover everything with foil.
- I use a 6- to 7-quart Dutch oven because it gives the wings and vegetables enough room and lets me move directly from the oven to the stovetop. There’s no oil or water added during roasting. The water goes in afterward, when it’s time to make the stock.
- Refrigerating the strained stock lets the fat collect on the surface, where it’s much easier to remove. I skim off as much as possible, but a small amount usually remains. Trying to remove the fat while the stock is still hot will be more frustrating.
- The butter and flour only need about 2 minutes together before adding the stock. You’re cooking away the raw flour taste, not trying to make a dark roux. Add the stock gradually and keep whisking so you don’t end up with lumps in the gravy.
- Sometimes you’ll end up with slightly more than the 2 cups of homemade turkey stock needed for the gravy. Save it instead of throwing it away. It’s good for thinning the finished gravy after it’s been refrigerated overnight.
- The apple cider vinegar goes in after the pan comes off the burner, and there’s only a teaspoon in the recipe. It’s all you need. You aren’t trying to make the gravy taste like vinegar. That small amount of acidity makes a difference when the gravy is served with turkey, stuffing, mashed potatoes, and everything else on the Thanksgiving table.
- This recipe yields approximately 2½ cups of gravy, which goes quickly when everyone wants it on several things. If you’re feeding a crowd, make additional batches ahead of time. That’s the advantage of making Thanksgiving gravy before Thanksgiving.
Storage and Reheating
- Refrigerate the finished turkey gravy in an airtight container for up to 3 days. Let it cool and get it into the refrigerator within 2 hours of cooking. I like making it at least the day before Thanksgiving so there’s one less thing to worry about.
- To reheat, transfer the gravy to a saucepan over medium-low heat and whisk frequently until it’s hot throughout. It will look much thicker coming out of the refrigerator, which is normal. Add a small amount of reserved turkey stock or water until it reaches the consistency you want.
- The finished gravy can also be frozen for up to 3 months. It freezes great. Thaw it overnight in the refrigerator, then reheat gently on the stovetop, whisking to bring everything back together.
- If you want to spread out the work, make the turkey stock first and refrigerate or freeze it separately. Remove the fat after chilling, then make the roux and finish the gravy whenever you’re ready.
FAQs
- Can I make turkey gravy without drippings from the Thanksgiving turkey?
Yes, and that’s the gist of this recipe. Roasting turkey wings with celery, onion, and garlic gives you the homemade stock needed to make gravy without waiting for the Thanksgiving turkey to finish cooking. The gravy can be made before the holiday. If you want to make this throughout the year, buy extra turkey wings in November and freeze them for later use. They are not always available. - How far ahead can I make turkey gravy?
You can make the finished gravy up to 3 days ahead and keep it refrigerated in an airtight container. For longer storage, freeze it for up to 3 months. You can also prepare the turkey stock separately and finish the gravy closer to Thanksgiving. - Can I freeze homemade turkey gravy with milk in it?
Yes. This recipe contains whole milk, and I’ve frozen the finished gravy successfully. Dairy-based gravies can sometimes separate slightly after thawing, so reheat it gently and whisk frequently. Add a small amount of stock or water if it needs thinning. - Why do you add apple cider vinegar to turkey gravy?
Thanksgiving dinner has all the rich foods competing on the same plate. The teaspoon of apple cider vinegar adds acidity that helps balance the flavors without making the gravy taste sour. Add it after removing the gravy from the burner. It’s one ingredient I never leave out. - Can I use store-bought turkey stock instead of making my own?
You can make gravy with purchased turkey stock, but it won’t be the same recipe. Roasting the wings and vegetables gives the homemade stock its flavor, and that’s a major reason this gravy tastes the way it does. If you substitute purchased stock, choose one with good turkey flavor and adjust the salt carefully. - Why is my make-ahead turkey gravy so thick after refrigeration?
The butter-and-flour roux continues to firm up as the gravy cools, so the refrigerated version will be thicker than it was when you finished cooking it. Reheat it over medium-low heat while whisking, then add reserved turkey stock or water a small amount at a time until it’s the consistency you want. - Can I double this turkey gravy recipe for Thanksgiving?
Yes, but make separate batches instead of crowding twice as many turkey wings and vegetables into one Dutch oven. You want everything to roast properly, and the recipe already takes several hours. - Do I need to add oil or water when roasting the turkey wings?
No. The turkey wings and vegetables roast uncovered without any added oil or water. Adding water at the beginning would upset the browning you want. The 6 cups of water go into the Dutch oven after roasting, when you start making the stock.
From My Kitchen Notes
Small observations from the margins.
- I’ve seen what happens when everyone is waiting on one person to finish.
- I don’t think being the last thing needed means you should be the last thing considered.
- Some things need time to rest before you can see what needs to be taken away.
- Doing something at the last minute doesn’t make it more meaningful.
- I don’t mind making more than I need. I know what it feels like when there isn’t enough.
- The smallest addition can change how everything else end up.
- I like knowing something is finished before everyone starts asking for it.
What I’m Pouring This Gravy Over
- Mayonnaise Turkey – Mayonnaise-roasted turkey, lemon, herbs, crispy skin.
- Instant Pot Mashed Potatoes – Creamy mashed potatoes made in the pressure cooker.
- Pretzel Bread Stuffing – Pretzel bread, savory stuffing, buttery Thanksgiving side.
- Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.
This post contains affiliate links. Please read my disclosure policy.
Make-Ahead Turkey Gravy
This make-ahead turkey gravy uses roasted turkey wings and homemade stock, so you don't need drippings from the Thanksgiving turkey. Whole milk adds creamy richness, and apple cider vinegar finishes the gravy with acidity that works with everything on the holiday table..
Servings: 10 1/4 cup (60 ml) servings
Calories: 76kcal
Equipment
- Dutch Oven (6- to 7-quart). For roasting the turkey wings and vegetables, then simmering the homemade turkey stock.
- large fine mesh sieve For separating the finished turkey stock from the wings, vegetables, and other solids.
- large sauté pan For making the roux and cooking the finished gravy.
- whisk For incorporating the flour and stock smoothly without lumps.
- measuring cups and spoons For measuring the stock, milk, and other ingredients.
Ingredients
Turkey Stock:
- 2 turkey wings
- 4 ribs of celery roughly chopped, use leaves too
- 1 large yellow onion cut into chunks
- 4 cloves garlic smashed with the back of a knife
- 6 cups (1.4 L) water
Gravy:
- 4 tbsp (56 g) salted butter
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) homemade turkey stock from above
- ½ cup (120 ml) whole milk
- 1 tsp (5 ml) apple cider vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. Roast uncovered on the lower oven rack for approximately 2 hours, until the wings and vegetables are well browned. Do not add oil or water during roasting. If they begin browning too quickly, loosely cover the Dutch oven with foil to prevent burning.2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
- Add 6 cups (1.4 L) water to the roasted turkey wings and vegetables. Place the Dutch oven on the stovetop and bring to a boil. Reduce to a simmer and cook uncovered for 1 hour to develop and concentrate the turkey stock.6 cups (1.4 L) water
- Strain the stock through a fine-mesh sieve into a heatproof container, discarding the solids. Refrigerate for at least 2 hours or overnight, until the fat has collected on the surface and can be removed. Skim off the fat and measure 2 cups (480 ml) of stock for the gravy. If there's a little extra, save it for thinning the gravy when reheating.
- Melt the butter in a large sauté pan over medium heat. Whisk in the flour and cook for approximately 2 minutes, stirring constantly. The mixture should be smooth and bubbling as the flour cooks, but there's no need to brown it.4 tbsp (56 g) salted butter, ¼ cup (30 g) all-purpose flour
- Slowly whisk 2 cups (480 ml) of the defatted turkey stock into the roux, adding a small amount at first and whisking until smooth before adding more. Continue cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon.2 cups (480 ml) homemade turkey stock
- Stir in the whole milk and continue cooking until the gravy is smooth and heated through. Remove from the heat, stir in the apple cider vinegar, and season with salt and black pepper to taste. Serve immediately, or cool and refrigerate for Thanksgiving Day.½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper
Video
Notes
- The gravy can be made up to 3 days before Thanksgiving. Cool promptly and refrigerate in an airtight container within 2 hours of cooking. Reheat on the stovetop when ready to serve.
- For longer storage, freeze the finished gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat the gravy in a saucepan over medium-low heat, whisking frequently until hot throughout. It will be thicker after refrigeration, so add a small amount of reserved turkey stock or water as needed to bring it back to the consistency you want.
- The homemade turkey stock can be prepared separately and refrigerated or frozen until you're ready to finish the gravy. This is useful when you want to spread the preparation over several days.
- If you're feeding a large Thanksgiving crowd, make additional batches ahead of time rather than trying to stretch one batch. Use a 6- to 7-quart Dutch oven for each batch so the wings and vegetables roast as intended.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Make-Ahead Turkey Gravy
10 portions per recipe
Amount Per Serving (60 ml)
Calories 76
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 14mg5%
Sodium 111mg5%
Potassium 72mg2%
Carbohydrates 5g2%
Fiber 0.1g0%
Sugar 1g1%
Protein 2g4%
Vitamin A 45IU1%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Make-Ahead Turkey Gravy? I’d love to hear how it turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Michelle in NZ says
While we don’t have Thanksgiving here this is a great idea for Christmas when I’ll be roasting a large chicken up at my Folks’ place. Using homemade stock and the pan juices will equal super scummy gravy.
And thank you for the pulled chicken recipe from two posts ago – I happily devoured it tonight, and had a second helping! Zebbycat was not amused.
Hugles from New Zealand, Michelle xxx (Zebby is very busy snoring)
Barbara Gunther says
I am making gravy for 30.. how to make receipe. Increase everything 9 times?
Pattie W. says
Hi Barbara, yes I think you can safely follow your idea. That’s what I would do. Per each two wings, you’ll get somewhere between 2 to 3 cups of gravy. I made a single recipe last year, and that was what the yield was. Another family member made a batch too. So we had plenty. I did end up using a bit of Better Than Boullion, turkey flavor, to bump up the flavor a bit. Good luck!
Ginger G. says
I think 9 times is a bit much. I made two recipes last year and ten adults and two littles hardly used one recipe. I brought one batch home and froze it. It does freeze nicely, It is a great first ahead gravy.
Sam says
Hi, I’m wondering if you doubled the batch or made two separate batches? I was hoping just to be able to double it
Taylor says
Can you freeze? Have you tried freezing?
Ginger G. says
Yes it is fabulous to freeze ahead.
KathyB. says
This is a WONDERFUL idea! I cannot believe I never thought of this before, guess that is why I keep reading your blog~ you come up with the best tips and recipes. Now I am soooooo hungry for turkey gravy over dressing, with a lot of cranberry sauce on the side!
pam says
This is a great idea! I’m always frantically trying to get the gravy to thicken to that perfect point, while trying to get everything else ready.
Rindy R says
wow – What a great idea! That is always one (of the many) stressors on that day! Thanks for sharing!
Laura says
we cook our turkeys in the rotisserie will never ever bake one again… and use the gibles and neck to make giblet gravey… yummmmm love your pre made stock… and now for the question of the day… whats the difference in broth and stock ?(like what they have in the store)
uzakau says
broth is made with meat and bones, stock is made only with the bones
Jennifer says
Jeez…how easy! I never would have thought about doing this. Thanks for sharing!
donna says
I do this every year,I base my recipe on the Womans Day one, similar to yours. Such the time saver and its so good!! I think I will try yours this year instead.
BethieofVA says
Beautiful gravy. I actually do pretty good when it comes to gravy making. Nothing offends me more to see someone make gravy from a packet or pour from a jar when it is relatively simple. Thanks for sharing.
Cathy at Wives with Knives says
Making gravy just before a large dinner is a nightmare! This takes all the stress and mess out of one of our favorite parts of the dinner. Thanks.
Tiffiny Felix says
I love this! Not only does it ease the stress a little (sometimes I end up not making the gravy because everything is done and everyone is waiting…), but it looks like you get lots of gravy, more than you might get making it from whatever good stuff you get from the bird. Thanks! 🙂
Jennifer says
Hi, when roasting in the oven, did you cover your dutch oven or leave uncovered?
Looks great, can’t wait to try.
Noble Pig says
Uncovered.
Patti says
do you add water or oil while roasting the wings, or roast them dry? this looks awesome!
Pat
Cathy says
Dry.
dawn says
You just made my Thanksgiving! This is always m biggest stressor becuase everyone is standing in the kitchen and watching! Ugh.
Candy says
Cathy, I think you might have just saved my life. I’m actually a dynamite cook – with one exception. I CANNOT MAKE GRAVY. For all the reasons you mentioned above. I am totally making this this year, and my family will be AMAZED because my gravy skills (or lack thereof) are reknowned. THANK YOU!
Jenn says
Haha, this made me laugh. I consider myself a dynamite cook, and I cannot cook rice to save my life. 🙂
elizabeth says
hi. saw your comment about cooking rice. i also had the same results. but a few years ago, i read the box (i use minute rice) and it said to boil and salt water, add rice, stir, put on lid AND REMOVE PAN FROM HEAT SOURCE. that is the trick, don’t leave the pan on the hot heat! comes out fork tender and delish!
Laurie says
Great idea to make the gravy ahead of time! I especially like the fact you can skim off the fat.
LilSis says
Thanks. What a great idea to make it ahead. And, my husband will probably love this recipe. He’s not crazy about the giblet gravy that my family has at Thanksgiving. (Since he’s from Chicago and I’m from Texas) I think his mom always made the brown gravy.
This will go perfectly with our Make Ahead Mashed Potato recipe.
Nanette says
The two things I ALWAYS make the day before…. gravy and mashed potatoes! Saves so much time in the kitchen the day of. I can focus on the star of the show – the TURKEY!
Ginny says
Thank you! I’m hosting thanksgiving… they want gravy with mashed potatoes but instead of a roasted turkey one of my guests is making a turkey casserole… this will be perfect… 🙂
June says
Your pic of the gravy with mashed potatoes qualifies as cruel and unusual punishment. Man, that gravy! Even skunk butt would be good with that. Ha.
Bob says
Yeah, that looks good. I would like to bathe in it.
Laura L. says
How far ahead can you make this and how would you re-heat it? Is freezing an option? I am making my cranberry sauce and gravy ahead of time this year.
juli harvey says
Can this be freezed ahead of time?
Lena in VT says
I think you just saved my marriage. By the time it’s time to make the gravy, there is so much going on I was screach at my husband and we have a lovely argument before the meal. Oh yes, the holidays, LOL! I’m doing this.
SnugBug says
You KNOW how much I love mashed potatoes and gravy…I’ll be right over!!!
Mary says
This look dark and rich and wonderful. The best part of the recipe is that you’ve given it to us now, rather then on the day before the holiday.
nina says
This gravy turned out absolutely delicious!!
noble pig says
I’ve never made it more than a couple days ahead. I just pour it into a saucepan and reheat. It will have a skin on it but that will disappear with whisking as you bring it to a gentle simmer only, do not let the bottom burn.
I have also never frozen the gravy, only the stock.
Usually I just make the gravy while the turkey is cooking as the stock has been prepared ahead of time.
Nanette says
I do the same…. I make the stock the day or two before and make it into gravy the day of…..
Louise says
So now in 2017, has anyone frozen the gravy? Will be working except on Thanksgiving Day.
Marjie says
Now this is a good idea! Confessions: I never, ever use flour in gravy; I whisk cornstarch in a tiny bit of water, whisk that in, and never have lumps. Second confession: to avoid using salt, you can stir in 1 teaspoon lemon juice per cup of broth, and it perks the gravy right up. Yeah, hubby was just diagnosed with high blood pressure, so my tiny amount of salt usage is being pared back still further. Third confession: I’m glad I’m not the only one thinking about Thanksgiving already!
Natasha - 5 Star Foodie says
Perfect! Bookmarking this for sure!
Susan says
This gravy is one of the best I’ve ever made. I love a stress free Thanksgiving.
Rachel the SdOC says
Wonderful idea. Although I do make my last-minute gravy, I definitely would appreciate having some homemade gravy already done. I usually make my gravy with the pan drippings and a stock I made from the neck and giblets, but I could just save those and freeze them for gravy at some other point.
I am making the turkey at home this year and bringing it to another dinner (at the home of a vegetarian who won’t make the turkey, but will have non-vegetarain guests like me). Being able to just pop the turkey out of the oven and have the gravy already done will be a big help.
Laura L. says
I went back and re-read the entry and saw that, but thanks for your response. Will do the same! : )
Julia says
This is terrific! I especially like this make ahead turkey gravy version because it’s so easy to strain the excess fat.
Debby says
I’ve made a version of this, but yours looks richer. I’ll have to convert to your way. Sad but true– one Thanksgiving, I poured the stock into a colander in my sink…and then I realized that I forgot to put a pot underneat. Yep, the whole beautiful stock went down the drain. I will never do that again, because now I use a pasta pot. Great tutorial. I’ve been reading your blog for ages, but I don’t leave a comment. I just wanted to say “hi” and I love your blog and photos a lot.
Amanda says
“I was worried about making the gravy too salty, but your tips on seasoning made all the difference. It turned out perfectly balanced.
Alta says
Thanks for reminding me! I did this last year and it was great, but I’d forgotten about it!
Lisa Sipple says
I am thanking you now from the bottom of my heart. You have no idea how much the gravy stresses me out.
Thank you my holiday will be good!!
Ciaochowlinda says
This is a great tip for those who are stressed out enough on Thanksgiving. Gravy is usually not a problem since I cook down the neck and giblets and make stock with that which I use for the gravy. I also saute mushrooms and the juice from that makes for good gravy too. Today I posted your upside-down apple cake – a real showstopper that I’ll be making for Thanksgiving too.
Liz C. says
Cathy, I’ve got to tell you that this is exactly as I make it (except your pictures are way better than mine) with one tiny exception. I also add a few drops of Kitchen Bouquet, which only enhances the flavor. It was a little trick of my grandmother’s.
Luckily, we’ve been invited to our best friends’ home this year, so I’m only taking what they tell me to.
Jennifer Fun House says
OMG–I LOVE this idea!! I am definitely doing this as I get a little testy about gravy making on Thanksgiving!
Tami Lyn says
Okay, prepare yourself-I hate gravy. I know, how could I? Everyone else in the house loves it so I try to make it from scratch, but sometimes I just open a jar! Just give me a pile of spuds and butter, salt and pepper please! I will bookmark this though, since I think the family would enjoy it.
Brian says
I made this gravy ahead of time, and it was a lifesaver! I actually got to enjoy Thanksgiving instead of stressing in the kitchen.
kellypea says
My mother in law would be all over a make ahead turkey. She doesn’t get to cook turkey any more though. She was voted off the island. Looks tasty.
theUngourmet says
I know this gravy anxiety moment well! This make ahead gravy is pure genius! 😀
Katrina says
I used leftover turkey wings from dinner the night before, and it made the best stock! I’ll definitely do that again next time.
elra says
What a fantastic idea of making the gravy earlier. It will certainly help to calm me down in the kitchen knowing that one of important component of Thanksgiving dish is ready. Thx for the idea Cathy.
Melynda says
Using turkey wings for the stock was a game changer for me. I can’t believe I’ve been missing out on this flavor boost all these years!
Karen Bannan says
This looks like an awesome recipe. I would have never thought of using the wings separately. No one in my house eats them anyway!
I think turkey is so hard! I bought a $75 orgnaic turkey last year. (Blogged about it today, along with an interview with a turkey expert.) Will probably do the same this year. I’ll bet this gravy would make it taste even better than it did.
Noble Pig says
Uncovered.
Kayola says
You seriously never cease to amaze me……I love all of your dishes….and there have been times gravy has been the last straw for me…..thanks for the recipe….I have NOT dropped dead….I just can’t get it all together…YOU ARE MY HERO…Because you seem to have it all together and jog 5 miles to boot before the rains come….AMAZING I tell ya!!!!!
Lauren says
Thank you, Thank you, Thank you!! ditto what everyone has been saying, this will save my thanksgiving 🙂
Audrey at Barking Mad says
I suffer from the WORST gravy anxiety! So this is a definite to-do for me! Especially being that I can make this ahead and then defrost and heat up the day of! Thank you so much for this!
Pam says
I’ve always been terrified of making gravy, but your recipe made it so straightforward. I actually felt like a pro in the kitchen
imom says
I LOVE this idea of make ahead turkey gravy!
lisa says
I can’t believe how simple this gravy was to make. It feels like I’ve unlocked a secret family recipe.
Robin W. says
I have done this for the past 5 years and it is the best!!!! No muss or fuss on the big day – and it is perfect every time!!!
Fencepost says
That does look tasty. I’ve always boiled the giblets and neck and used the liquid from that. I’ll have to try your method because it does look delicious.
Mark says
This gravy was a hit with my family! I could’ve eaten it by the spoonful—definitely elevates the whole meal
Lydia says
This is going to change my life! I’m definitely gravy-phobic and I agonize every Thanksgiving about whether the gravy will live up to the rest of the meal. No more worrying — I’m going to make it ahead and freeze it.
mikhon says
Great looking turkey gravy. Sounds more delicious. I love the idea of this make ahead turkey gravy using turkey wings.
Danielle says
I made the stock days in advance, and it was so nice to just heat up the gravy when it was time to eat. No chaos this year!
threeundertwo says
I admit I get extreme gravy anxiety. You have saved me. Thank you so much! I love the idea of make ahead turkey gravy.
Jenny says
So, If I need to make more gravy than just 2.25 cups, do I double or triple everything….or just the water? I know that’s kind of a dumb question…but I wasn’t sure.
Noble Pig says
Yes, increase everything. One recipe make about three cups stock. So if you doubled the turkey meat and the water you would end up with about 6 cups turkey stock. You could then triple the gravy making part (milk, cider etc) since you would have six cups of stock to make gravy.
kerri says
I made this recipe today and the stock didn’t look nearly as good as yours. I followed the directions to a T but my stock was very watery and light colored…. not the rich dark brown that yours was. What could have gone wrong? Should I I have roasted my turkey wings longer till they were a much darker brown?
Noble Pig says
Very strange. I’ve made this recipe a million times and have never had a problem. In trying to think of what went wrong a couple things crossed my mind.
Did you use the same to roast the wings and boil the water after? This is where the stock richness comes from, all the burnt stuff on the bottom. If you used a different pan, you would not have gotten a rich, brown stock.
By any chance could you have unknowingly added too much water?
I can’t imagine anything else that would have caused a mishap. If you roasted your wings for 2 hours, they should have been very brown.
Tim says
If you use the fat from the stock for the roux, instead of butter, you’ll get a little extra turkey kick. You may need to adjust the amount of flour, I usually need a pinch more.
Kira says
I was digging through all these comments from years ago for just this one!! Thank you! I wanted toake sure I wasn’t the only one who had this idea for the roux. Why use butter when you already have your fat???
Cathy says
Because butter provides a mouthful and taste that cannot be understated.
kerri says
I used a roasting pan and not a dutch oven so maybe that is why. Plus my veggies were piled on top of the turkey… maybe added too much moisture and steamed the turkey? One other thing is I used 2 wings and 2 thighs (only one package of wings left at the grocery store) so maybe the thighs did it? I needed to double the recipe. Added 12 cups of water at and used the same roasting pan to scrap up any goodness left on the bottom. I will have to retry with all wings and in a dutch oven. I will let you know how the gravy turns out from this stock though, won’t make that until Thursday. Thanks for all your amazing recipes.
Noble Pig says
No, it had nothing to do with the pan or thighs, it was the amount of water. If you only cooked for one hour on the stove with 12 cups of water you didn’t get enough of a reduction. Even though you have already strained it I would stick it back on the stove for another hour and reduce it to concentrate the flavors.
Anytime you double a recipe, it most likely always increases cooking time, especially in a reduction.
Tammy says
I just made this myself and it was light colored like a chicken stock. But the mistake I made was I put a lid on it while it roasted. It wasn’t until afterwards that I read in the comments that Cathy added to roast it UNCOVERED. (Cathy, not sure if you can add it to the recipe but it might help some.) It’s cooling in the refrigerator right now. I imagine it will still taste good, it will just be light yellowish tan instead of that pretty rich brown.
sunrise says
You seriously never cease to amaze me……I love all of your dishes….and there have been times gravy has been the last straw for me…..thanks for the recipe….I have NOT dropped dead….I just can’t get it all together…YOU ARE MY HERO…Because you seem to have it all together and jog 5 miles to boot before the rains come….AMAZING I tell ya!!!!!
Granite Tile says
you’ll get a little extra turkey kick. You may need to adjust the amount of flour, I usually need a pinch more.
Gretchen says
I made this today. The house smelled amazing while it was roasting, and the stock looks absolutely delicious. Never again will I find myself scrambling to make gravy on Thanksgiving day. I couldn’t find turkey wings at New Seasons, so they suggested I use a turkey back. Thanks for the recipe, the end result was amazing and so easy to do.
LANA says
The way this gravy thickened up was incredible. I’ve never had such smooth gravy before. It really tied all the dishes together!
Gretchen says
It’s so nice to be able to bring out my turkey stock and make gravy while there’s a lull in the action. Broke out the Noble Pig wine today, too.
Kim says
I love that I didn’t need to worry about drippings from a turkey! This recipe is a genius solution for deep-fried turkey days.
Brae says
I froze the full gravy 3 months ago, just defrosted it and it’s perfectly fine – just reheat!
Cherie says
I am cooking Thanksgiving turkey this year and one of our guests is quite allergic to celery. She cannot even tolerate products such as soups or sauces with this ingredient. What would you suggest instead of celery for this terrific looking stock/gravy? Thanks for your recipe, I plan to make it also for another occasion with the celery!
Cathy says
Leave it out.
Jill says
I was just wondering what the vinegar does in this recipe. I’ve never seen this ingredient when making gravy.
Cathy says
It gives it a nice taste, the acid cuts the fat.
Jill says
Thank you!
susan says
Can I use a dry sherry in place of the vinegar?
Cathy says
I would stick with the vinegar.
Jill says
I just re-read your notes. So, is it possible to make the entire recipe and freeze it?
Roux says
This year, I am responsible for the turkey, gravy and dressing and decided to try this as it gets pretty hectic in my kitchen on Thanksgiving. (I have a spinal cord injury and am pretty overwhelmed anyway but am a purist when it comes to certain ‘sacred’ dishes and want them done perfectly.) I am roasting the wings and vegetables now. They have about thirty more minutes to go and I saw that they were very light on the side facing downward so I turned them over so they can brown on the other side. That might help with the light coloring people were discussing. Also, I added a carrot to the vegetable mix and it just smells divine- I think it will add an element of additional richness to the gravy and maybe a little color as well.
I am so looking forward to the final product- I will freeze the stock and put it in the fridge overnight next Wednesday so it will be thawed out in time to finish the gravy. What a great idea to have this part of Thanksgiving made into something so uncomplicated! Many, many thanks!!!
Marianne Dorsey says
It was a mess to make but whattttttt a difference. I made one the way I do normally,
boiling the neck ect. with carrots, celery and onions. Then your way .. All I can say is,
yours was by FAR the best. Yes! it was more time consuming but worth every minute.
Thank you soooo much. Marianne
Savannah says
I made the stock last night ( doubled the recipe) and finished the gravy tonight and it is delicious! I will never go back to regular gravy again. I could eat this as a soup! It is definitely some work/mess to make, so while it saves time the day of, it surely makes up for that when you are preparing it. Well worth it though!
Cathy says
I know, isn’t it a relief to have it done?
Jay Burnett says
I’ve been doing this for years, following my grandmothers recipe whilch uses giblets, turkey or chicken. It is a lifesaver. OUr family considers gravy a beverage so I make much more ahead of time, then save the drippngs from the actual bird to whisk together after dinner so everybody can take home gravy with their turkey. (we cook an extra turkey breast & a packet of thighs the day before which also get the gravy treatment. )
P.S. Do the same trick for your big beef roast, using bones and a fatty chuck roast , on a bed of carrots, celery and onion .
Melissa says
Does anyone know if you can make his using turkey legs instead of wings?
Cathy says
I think you could.
Melissa says
Would the two hour roasting time need to be increased if I was using two turkey legs instead of the wings?
Cathy says
No.
Lauren says
I don’t have a dutch oven. But I have casserole dishes. Do you think that would work out ok? If I try to scrape the drippings from the bottom. It looks delish!
Cathy says
It just has to be oven and stove safe.
Pam PB says
Can you add sherry instead of the cider vinegar at the end?
Cathy says
I have done it but I would try both in a little bowl and see what you like best.
Linda says
I’m roasting the fixin’s for this make ahead gravy at this moment. I’m using turkey legs, because I couldn’t find wings to save me. I’ll probably hold off on making the gravy part on Thanksgiving Day, so I can include any roasted drippings. Will probably have lots of gravy, but what the heck – gravy’s good on anything. I watched Food Network’s Live Thanksgiving Show yesterday, and Ina Garten adds a little cognac or brandy to her finished gravy. Happy Thanksgiving to you all – Good Luck with your meals!
Melinda Pickworth says
Hello Kathy, I just wanted you to know I used your recipe to make enough gravy for 80 people. Our village had an American Thanksgiving Quiz Night. As the token Yank, I got asked to do the decorations, pumpkin pies and the gravy. As I have never done gravy on a scale like this before, your recipe was a lifesaver! I roasted a turkey 3 weeks ahead and made 4 batches of stock and froze it ready. On the day, (Saturday, 23rd) I started making it in small batches until I had a Dutch oven full of gravy; no lumps, beautiful colour and wonderful flavour.. The cider vinegar was a great flavour booster. I loved how it tasted. Thank you. x
Jill says
Working on my stock today. But, after cooking the wings & vegetables in the oven at 375 for 2 hours, mine never turned that nice dark color as in the photograph. I was looking forward to the intense color because I imagine the flavor is also more intense.
Cathy says
Don’t worry it will still be intense and fabulous.
Toni says
We’re frying our turkey this year and I MUST have gravy. I found this recipe and prepared it today. I couldn’t find wings at the store, so I just cut the wings off the turkey and used them. That was a bit of pain….had to wrap the turkey back up nice and snug. I used an enamel coated cast iron dutch oven for the roasting. After I strained the stock, the bottom of my pan was pretty dark…burnt looking. Does this sound right? The house smells amazing….just like Thanksgiving. I hope I didn’t burn the stock…
Cathy says
It will be perfect. Don’t worry.
Mrs j says
It is delicious!!!!!! Thank u!!! First turkey day at my house…..
Dawna says
I followed your roasting directions but mine did not come out as pretty brown as yours. I’m going to make it as is and hope lol but yours is so pretty! Email me please and tell me how it is so pretty for future!
Vickie W. says
Thank you so much for this recipe! We always have 2 turkeys – one fried and one smoked – so I usually just roast the necks & giblets to make gravy, but there is never enough and it is not very tasty. I prepared this recipe for my family and in-laws and it was a hit! I might add that I live in south Louisiana, where we are very picky about our gravy, & everyone at the table (including my mother-in-law who is a fantastic cook), said this gravy was delicious! I was leery of the apple cider vinegar, but after adding it, I tasted the gravy and discovered it definitely was the perfect ingredient to enhance the flavor. This recipe is going in my file and will be a permanent addition to our Thanksgiving meal. Thanks again!!
Cassy B says
Perfect! I always run out of gravy so having extra on hand is a big help. I used a turkey back, instead of the wings. I think the most important thing is the method of rosting then boiling to get the most out of the flavor.
Anita Johnson says
Because of food allergies, we are a dairy free and gluten free family. Holiday meals can be a real challenge. I was wondering if I could substitute soy milk for cow’s milk and use all corn starch instead of flour?
Cathy says
You can try it but the ratios will be different. Also one of the best parts of the gravy is using vinegar at the end, which will break down the cornstarch. It’s something you’ll have to play with for good results.
Bridget says
Wonderful pictures and what a great idea! I make stock ahead of time, but never thought to go ahead and make the gravy ahead of time also. I have recently started making homemade stock from rotisserie chickens, so my tip to add to this would be putting all the roasted wings/bones/veggies into the crockpot and letting it cook on low overnight (making sure to deglaze the roasting pan to get all the great caramelization). The longer process really brings out all of the flavors and makes a very rich stock. For the folks whose roasted meat and veggies didn’t brown enough, make sure you don’t have too much moisture in the pan so that it really caramelizes rather than steaming. Thanks for the awesome blog post!
Cathy says
Thanks for the extra tips!
Deborah says
Thank you Nobel Pig! I just made the stock and it turned out so rich and brown. I used my 7 qt Le Cruset oval pot. Layered in the veggies and placed the very large turkey wings on top. Then just a few grinds of salt and pepper, plus a sprinkle of poultry seasoning. Roasted as directed, Once the water was added it seemed to evaporate quickly so I added about 3 more cups of water. After straining I have almost 5 cups of stock – that will make a double batch of gravy come Thanksgiving. Just can’t have too much.
Cathy says
Yay!!
SkippyMom says
Although I don’t stress over gravy on Thanksgiving day – I have been doing this too long, I do remember the early days. We like to let our turkey rest for a while, which gives me plenty of time to make gravy.
What a lovely recipe and I am excited to use it. It looks so delicious. Thank you so much for sharing.
Trish says
I’m in the process of making this, it is simmering. Can you get too much onion? I used a medium size (a little bigger than medium), it has a very strong onion smell and taste like french onion soup. Will the flavor be okay?
Cathy says
It will be fine.
Brae says
Roasted, as directed, and the wings came out delicious but the pan and some of the vegies were quite blackened. Went ahead with the gravy making, and the gravy does have that burnt taste. Is there a fix for that?
I’m afraid I need to re-do the whole thing with shorter time in the oven, checking so it browns but does not become black in the pan. Just checking in case there are other suggestions.
SkippyMom says
I think it you kept in covered in the water [you’ll have to keep checking] and keep it covered with tinfoil or a lid – it shouldn’t burn. The juice tends to evaporate and the exposed veggies will burn. Good luck. It really is a great recipe.
PS – and cooking time – excellent idea. Mine went full time and didn’t burn, but I have had some ovens that were different, so I always do a test run with a new recipe.
Elizabeth says
Why Apple Cider Vinegar and Whole Milk ?????
Cathy says
That is what makes it delicious!
Sharon says
i don’t think I can buy Turkey wings. Could I use several chicken wings instead?
Cathy says
I guess you could. Ask the grocery store butcher, they often have them this time of year. And since chicken wings are smaller, I would do 4-6.
Eilleen Dempsey says
Oh my gosh. I had just started to simmer some turkey wings with celery and garlic when I read this linked from Steamykitchen. I immediately turned off my pot and moved the ingrediants out of the stockpot and into the roaster (minus the water and plus some onion). It is now roasting in the oven. I will let you know how it turns out. Perfect timing.
Cathy says
Sounds like it was meant to be.
Jay says
I couldn’t find wings. Are turkey drumsticks ok to use? After two hours the house smells delicious but it didn’t brown. Will it still come out ok?
Angela says
I don’t know if you’ll see this, but do you remember if your gravy turned out ok? I bought extra turkey drumsticks to make this because I didn’t want people wondering where the wings went off of the turkey.
renay says
I’m going try this tomorrow,wish me luck!
Cathy says
Good luck.
Donna Nestor says
I am known for my delicious fried chicken and turkey gravy that people can’t get enough of, but I do have to say, that this looks so yummy and I will definitely have to make it. Who knows…it could be better than mine…uh oh!!!
Karen Heiting says
has anyone gone through the entire process ahead of time, or should the thickening be done same day as serving?
Cathy says
Thickening? Do you mean making the gravy? I have made the gravy the day ahead and warmed it up on the stove.
Joann says
what herbs can be used? Just pepper?
Cathy says
Up to you. I don’t think it needs any.
Marg Abel says
Help! Just made Make Ahead Gravy to solve “gravy anxiety.” Have cooked many turkeys over the years & usually make tasty gravy (without recipe) mainly by adding turkey drippings to giblet & neck water then thickening a little with cornstarch. Make Ahead Gravy was to be my solution to gravy anxiety! For Thanksgiving, having 12 guests, so I doubled recipe & cooked 4 turkey wings & veggies, uncovered, for about 3+ hours trying to get them dark before adding water, etc. Smelled great but never got as dark as pictured. Finally added 12 c. water & cooked, uncovered, for another 2 1/2 hours. It reduced to 6 c. of stock. Refrigerated & skimmed fat next day. Stock was totally solid. Now, 2 days later, decided to make gravy before Thanksgiving. Tripled recipe since I had 6 c. of stock. Did not turn out at all as I hoped. Came out just a little darker than cream gravy. Doesn’t taste bad (it’s edible) but definitely does not have much turkey flavor & isn’t dark, rich color. I cooked roux as directed for 2 min. (plus maybe 30 sec.). It was a light tan color. I think I should have cooked it until roux turned much darker brown but doubt if that would have solved weak turkey flavor. I finished recipe & used cornstarch to thicken just a little more. It is edible but not close to what I expected. To TRY to salvage it, I’ll get a small turkey tomorrow & cook it for drippings to add to this gravy. I cooked everything but roux much longer than recipe said as I was reminded in comments to cook longer when recipe is increased. Comments were so positive plus the idea of Make Ahead Gravy would be life-saver. If I can’t find out what to do differently, I won’t be able to use it again. I want this to work but I’m stumped. Suggestions?
Cathy says
There are so many variables here, I wish I knew or understood what the problem is….the color?
Marg Abel says
Sorry. The problem is taste. Not very much like turkey. Very bland; not the powerful turkey taste I expect in turkey gravy. The color info was included as a possible clue to why it doesn’t have the real turkey taste. The other info was included to show what I did to see if you might be able to tell me what happened. Thank you.
gigi says
Could not find turkey wings can you use turkey legs instead?
Cathy says
I haven’t done it, might be alright.
Ashley says
I’m confused on how much water should be added??! I am making this tonight or tomorrow to prepare for Thanksgiving. I’m having 20 people so I was going to double or triple it. How much water should be added! Help!
Cathy says
6 cups of water, it’s written in the recipe.
Laura Lopez says
trying your gravy recipe this Thanksgiving
denise gardella says
5 Stars! I followed your recipe and this gravy is absolutely delicious, and quite easy to follow. I must say I was one of those referenced cooks who ran around at the last minute, trying to get the gravy made from the turkey drippings, never knowing how good it would turn out. This recipe is fool proof. I made the stock the day before I served it, and it only took a few minutes to complete the recipe. I froze half of the stock for Christmas dinner, and can’t wait!
Cathy says
So glad to hear it!!
Channy says
Made this last year and it was so delicious and it was a huge hit. Making it again this year. Can’t wait thank you for the recipe!
Laura says
I’m also wondering if the stock should be covered or uncovered when placed into the refrigerator.
Cathy says
Covered.
Denise Gardella says
This recipe is DELICIOUS and foolproof. Every time I make it, I receive rave reviews and confirmation that it must be exceedingly hard to master. (I’ll never tell!) 🙂
Cathy says
Glad you enjoy it.
Kari says
I mistakenly bought drumsticks instead of wings…….do you think it will still work? Thank you! Looks delicious!!
Cathy says
It should be fine.
Gloria says
Hell Cathy, I love this idea but couldn’t find turkey wings anywhere. Can this be doe with a turkey neck?
Cathy says
Legs would be better and one turkey neck would not be enough.
Carrie says
So I have used this recipe for the last few years, it is amazing. I accidently bought turkey thighs today instead of wings, do you forsee this being an issue? Or should I brave the grocery store again?
Cathy says
As long as you have bones in those thighs, you should be good.
Kate says
thank you thank you THANK YOU for a make ahead gravy that doesn’t use drippings! The past few years I’ve been making brined turkey breast; and I’ve unfortunately been left with premade packets or jars of gravy. They work, but they’re not quite the same. I made your recipe today (in case I failed miserably and needed to rush out for emergency gravy) and it’s SO yummy! My husband LOVES to pour gravy all over everything so I finally feel like we’ll actually have enough gravy and it’s so much better than that jarred stuff! Thank you!
Denise says
Made this last Thanksgiving and it was amazing! For some reason I thought it called for 6 wings and that is what I bought,kept everything else the same. This is just THE best turkey gravy recipe. So nice to have it made ahead of time and taste so wonderful!!! For those wondering, I did freeze some gravy for about two months and it tasted like freshly made.
Sharon says
I have not ever roasted a turkey or made gravy from it. We using an oil free fryer. I need enough gravy for 20 people. How many turkey wings, etc. would I need for 20 servings? Thanks.
Cathy says
I would double the recipe.
Anne Post says
Was at the store and they had tons of drumsticks, no wings. Could you use those?
Anne Post says
never mnd I missed that this was already asked, if anyone has used drumsticks I wouldn’t mind hearing from them.
Cathy says
They will work fine.
elsa says
Do I have to use butter, milk and apple cider to this recipe? Or can I just use flour and corn starch? Thank you!
Cathy says
You can, but then it’s not this recipe, it’s something different.
Joan says
The Make Ahead Gravy is the BEST thing on the planet!!! I have made your recipe since it was first posted and shared it with friends over the years. It’s the BEST because you can make gallons of it if you need it, and it’s the most delicious gravy ever! Also, it’s what makes Thanksgiving something to be Thankful for by a long shot!
A from “scratch” cook,
Joan
Carol Ashley says
Hello…. Can I use chicken wings in place of turkey wings. Can not fine any turkey wings or thighs. I am also having dinner for 26 people… so how do i go about making enough? Can you make the entire gravy and freeze it. Thansgiving is 5 days away and i would like to get this done. How would you reheat it?
Cathy says
I have never used chicken, but there is no reason you can’t…it will just be chicken gravy instead of turkey. The recipe makes 2 cups of gravy so you would have to make in several batches to have enough. Reheat on the stove.
Lucia says
Will it be as good with turkey legs?
Cathy says
It will be fine.
Vickie Hayes says
Can’t wait to try it this Thanksgiving. I bought 2 of the largest turkey wings weighing total of 4.16 lbs. I wanted to make a double batch but only bought the 2. Do you think you could double the batch with using just the 2 wings?
Vicki says
Will there be enough for 20 people. This looks like it makes only 2 cups?!?!?
Cathy says
Yes, makes only 2 cups.
Molly says
how do you store and keep it, and how to reheat from frozen – do you have to defrost it?
Maureen Ficken says
Stupid question for some I am sure but….Do I add the bits of meat in the wings to the gravy or do i discard it, as it is just used for flavor? Cooking it now, so far so good.(There is still time for me to screw it up..:) )
Cathy says
No meat added.
Joann Helmus says
This gravy is wonderful and now I can enjoy the holiday without “gravy performance anxiety”! Thank you for this fabulous idea! PS I used two turkey thighs instead of wings and my son enjoyed munching on the meat.
Rebecca says
Don’t mean to be dense, but in 1st step, roasting wings etc., add a little water or not?
mia says
Could you use 2 wings, neck and giblets and double the recipe? Would you need to make any other adjustments?
Nancy says
very Yummy recipe.
Jenn says
I made this for Thanksgiving. I am not a gravy person usually, but let me tell you, I could’ve just had a bowl of this! This will absolutely be my go to recipe from here on out. Amazing!
Sara says
I made this for Christmas dinner exactly as written. It was the best gravy I’ve made hands down. I won’t ever make turkey gravy any other way! I’m famous for my gravy skills so my family is used to great gravy and they said this was awesome!
tracy says
Just to let you know….I have now used this recipe nearly every 3-6 months for past several years, and I’m making a batch right now. ( I have 3 mashed potato/gravy, loving teens ). It is truly awesome, a huge time saver and foolproof for those like me who can’t make gravy. Why wait only for Thanksgiving?
For those who asked, I, too, have never found turkey wings but always have used turkey legs. It works just great.
Thanks so much for your recipes!
Joanna says
I’ve been making my ‘pre-Holiday’ gravy for a few years (made a few days ahead). It’s almost like your recipe, but here’s my version:
I roast turkey legs, wings & neck until browned and lots of ‘goodies’ on bottom of pan. Simultaneously, I boil to reduce about 4-6 quarts of turkey broth with lots of chopped onion, carrots, celery, parsley and some garlic. When broth is reduced to about 2/3 left, I strain out all the veggies and press them thru the strainer to make them give up all their juices.
Then, I cut up all the roasted turkey parts and all the ‘goodies’ on bottom of pan (which I soak off with more broth) and let the meat slow boil for about an hour. Strain it all again. Cool and refrigerate. Day or two before Holiday: Scrape the fat off the top as it solidified. Make a classic roux with butter and flour (lots) and add the strained broth. Gently boil until gravy thickens. Whatever drippings you get when the turkey has been roasted, can be added to your ‘pre-gravy’…I love my large fat-separator container. Just heat everything up on the Holiday.
Angie says
This recipe has just become my new favourite Thanksgiving recipe! I used it for our big turkey dinner this year and we had a TON of flavourful rich gravy. I served dinner for 15 people and still had a big bowl leftover for hot turkey sandwiches the next day. I will do this for every turkey dinner I make from now on. Thank you for this!
Cathy says
It’s the best!
Janet says
This gravy sounds delicious I am wondering if you could make chicken gravy using this method?
Cathy says
Yes you can.
Diane says
I tried to read all the comments (and didn’t see it mentioned) before asking this question, but what is the reason for the apple cider vinegar. My family raves about my turkey gravy, but I haven’t ever made it the day before. I am going to give it a try making it the day before.
Cathy says
The flavor it adds.
Rose Johnson says
I called ahead to my local grocer and they do not have turkey wings. Can I use turkey legs?
Cathy says
Sure.
Sandy says
I don’t have a stock pot so can I use cast iron?
Cathy says
I think you could. I use a Dutch oven, but an enamel one.
carol says
If it is too thick on day of use, do i just add water to thin it out?
Cathy says
I might use milk or broth.
Robin D says
This is a great idea!! Can I make it totally and keep Inn fridge, or do I just make the stock and finish the gravy last minute? I’d love to just warm it up that day!!
Cathy says
You can do it either way.
Pattie W. says
When adding the de-fatted stock to the roux, should the stock be cold (from the frig), or warmed up?
I’m looking forward to trying this method.
Nina says
Can you freeze this gravy?
Cathy says
I’ve never tried it, but I think you could without issue.
Michele says
This is a great idea! I’m making my first thanksgiving dinner this year and worried about the gravy. If I want to make this the weekend before, would I stop at the part of putting it in the fridge then just do the part of thickening it on the stove on thanksgiving?
Can I feeeze it or would it stay in the fridge ok until Thursday?
Thanks for your help!
Cathy says
Just make the whole gravy. If you make it Sunday evening, should be okay until Thursday.
Sheila says
Can I use turkey legs instead
Cathy says
Sure.
Pattie W says
I have the stock done. I followed directions. It is dark and lovely. The whole house smelled wonderful. However, I am worried about something. I tasted the finished stock, and it doesn’t taste as good as it looks. I didn’t use any salt or anything while simmering. I’m worried. Has anyone else had this happen.?
I’m thinking I might have to use something like Better than Bullion, turkey flavor, in the end after I thicken. HELP!
Cathy says
Hi Pattie-
The stock is not salted and really doesn’t have a flavor until you finish the gravy as directed. Salt to taste at the end.
Pattie W says
WHEW! Thanks Cathy.
Pattie W says
It’s done!!! It’s wonderful!! Cathy was right. The stock itself isn’t all that flavorful. However, when you get the gravy completed, and you add the salt, and pepper if you want, it transforms!
I cannot lie, I did use a tsp of Better than Boullion turkey flavor. I love this stuff, and buy various flavors. I had it and it was calling my name from the frig, so I used it. I probably could have stopped after the salt and pepper, but it all worked out.
I plan to freeze the completed gravy and thaw for thanksgiving, and just re-heat the day of. Can’t wait!!! I know every one will love it. Oh, I got just a tad under the 3 cup mark for the finished gravy.
Tanya says
Hi! I’m making gravy early this year for Thanksgiving. My brother is gluten free. Can I substitute regular flour in this recipe for a 1:1, such as Bobs Red Mill? That would make life so much easier! 🙂 Thanks!
Cathy says
I am not an expert in gluten free flour so I’m really not sure.
Marla Lackey says
I have made this type gravy recipe for 30 years…and always with flour. However, I know several people who use cornstarch to thicken their gravy. Might be worth a try.
Wendy says
I couldn’t find any turkey legs so got chicken instead. Do u think it’ll still taste good with the turkey? I could could probably add some dropping’s from the turkey if I make the gravy after it’s cook. Thanks!
Cathy says
I’m sure it will taste good. Just not like turkey:).
Doni says
Do you roast in the oven covered or uncovered? I’ve made this a few times in my dutch oven and have it started for tonight. Some things get a little charred, dry and uncovered – made me think, should I be covering? Thanks! It’s a great recipe.
Cathy says
I roast uncovered in the lower part of my oven.
Sheila says
Just strained the wings & veggies and put the stock in the fridge to defat. It looks and smells amazing, a nice rich brown. 6 cups of water yielded 2.5 cups of stock. Is that about right?
Thinking about making a second batch. Came back to say it all turned out amazing. New favorite.
Cathy says
Sounds about right.
Mechelle says
OMG….this is an answered prayer! I have always stressed over gravy but this is great. Easy to following instructions. I did a trial run for Thanksgiving and my family is going to LOVE this!
Cathy says
Good luck!
Louisa says
I decided to try the make ahead gravy this year. Everything is done through the stock phase and I will make the gravy on Wed. The stock is literally to die for! Rich, brown color and tastes amazing. I did just a couple of things slightly different so wanted to include that info. I used 6 chicken wings along with some added (10 maybe?) baby carrots with the celery and onions. (On a side note: save all those onion peels and tops in the freezer and use those.) A trick I’ve learned is you get much better color while roasting with a lower sided pan. I use a baking pan. After cooking in the oven, I then dump all the wings and veggies into a dutch oven and deglaze the baking pan on the stovetop with a little water and add that to the dutch oven. I then use a combination of water and turkey broth that comes in the carton (Walmart carries it). Simmer for directed time and voila, amazing stock. (I will say, do not add any salt to the veggies when roasting as the broth has salt.) Might try a mixture of the stock fat and butter for the roux. Thank you for this wonderful recipe! Can’t wait for the finished product.
Sally Pendergast says
How far in advance can I make this!?
Cathy says
A few days.
Giovannia Garner says
Sounds amazing, going to try
Nichole says
Just attempted to make the stock – smells wonderful, but I reduced the liquid too much and ended up with only 1 cup of stock. Suggestions on how I might be able to augment the stock to still make enough gravy??
Cathy says
Without starting over, add two cups of store bought stock.
Freddie Scott says
Do you put any water in the pan while roasting the turkey and veggies?
Cathy says
The recipe does not call for it. That would create steaming.
Debbie says
Do you put the stock in the fridge hot or let it cool?
Jan says
Serving size says it makes 2 quarter cup servings? Is this correct? I need to make gravy for 25. Just want to verify before I go buy 25 turkey wings…. ?
Cathy says
Recipe says it makes 2-1/4 cups, not 2 and one-quarter cups.
Susan says
Just made this for Thanksgiving tomorrow. I found the wings no problem in the local grocery shop. Followed directions to a T and it came out beautifully. The same beautiful color, really nice consistency, not one lump. I may roast the wings/veggies for slightly less next time because the gravy initially had a slightly charred flavor before I added the vinegar and milk and more salt and pepper. However, I found that adding the milk and vinegar balanced it out a lot. I added just a hint of extra vinegar at the end. Delish! I will never make same day gravy again :-).
Melanie says
I was a little hestistent to make this bc most of the comments were only raving about how good it looked or what a good idea without actually trying it yet.. but since we were frying our turkey I gave it a go, and so glad I did!
Really delicious and pretty simple! Writing this down so I can have it in my recipe box. Thank you!
Sheila Witty says
Made this recipe for Christmas. We smoked the turkey so we didn’t have the pan drippings from roasting it. It is a keeper. I will be making all my gravy this way.
Robin Flier says
Delicious Food
Marilyn Marrs says
Perhaps this has been addressed already, but is one able to procure JUST turkey wings in grocery stores?! Or do you remove them from the turkey you’re planning to cook?
Cathy says
They sell them at the store.
Lu ann says
I was only able to find smoked turkey wings at the store. Do you think this would still work?
Cathy says
Hmmm, that might add a layer of flavor you don’t like in the gravy. Ask the butcher, they are cutting up turkeys right now and selling breasts so surely there are wings around.
Michelle says
Does the roasting pan need to be covered or uncovered?
Cathy says
Uncovered
CLH says
Do you make the gravy ahead of time, or just the stock, saving the thickening for the day you serve? If you can make completely ahead, how many days can you refrigerate?
Cathy says
Make the whole thing ahead and refrigerate. Make it today!
Channy says
Just made this today and it’s cooling before I freeze for Thursday. Comes out amazing every time!
Cathy says
Awesome!
Madeleine Fuchs says
Happy Thanksgiving 2018.
The recipe looks great. I made a similar recipe yesterday.
What is the purpose of the 1 teaspoon of apple cider vinegar?
Thank you so much.
Cathy says
Acid balances the dish and gives it the most wonderful flavor.
Julie says
What temp do you lower it to after roasting the turkey?
Patrick says
Not sure if this was answered previously but do I just freeze the stock. Or make and thicken the gravy then freeze! Thanks in advance.
Aimee says
We have a guest that can not handle cow’s milk – would soy milk be a good substitute here?
Cathy says
I have never tried that. I would imagine you would lose a lot of the mouthfeel that whole milk provides. You can definitely give it a try.
Kenneth says
I never thought about make ahead turkey gravy, but this is brilliant!!
Cathy says
Yep…make ahead turkey gravy using turkey wings is such a great way to make it easy on yourself!
KLinPDX says
This is pure genius, Kathy!
I love making gravy and have always used my grandmother’s recipe passed down with the flour/water in the dripping pan after the turkey is ready. It’s time-consuming and I smell of gravy/drippings for the rest of the day.
This method to use wings, celery, onions & garlic is just perfect and I can’t wait to make it!
Thank you!
Lori P says
Best gravy ever! I did the whole thing – cooking up stock myself, and then the gravy. Came together like a miracle by thickening up nicely. My only addition was some red wine in the roaster pan when making the stock, as the bottom was burning. I would make this again.
Can this website change the comments area so we can post at the top instead of having to scroll down several years’ worth? Thanks!
Kelli says
I have been making this gravy for years! It is always met with rave reviews. Thank you for making Thanksgiving day a little less hectic!
Cathy Pollak says
Yes!
Kristin says
I’ve been using this recipe to make gravy for Thanksgiving for years now. I really like it and so does my family. My dad said something last year about how he’d really like giblet gravy, so this year I’m going to make 2 gravies, but I want to continue using this recipe for both versions. Do you have any tips for including the giblets. I’ve never liked giblet gravy and I’ve never paid attention to how people make it. Any help is appreciated.
Cathy Pollak says
I’m so glad you’ve enjoyed this recipe! For the giblet gravy, I’d recommend chopping up the giblets and adding them to the stock pot with the other ingredients. Let them simmer together, then strain everything out so the giblets add flavor to the base. Continue making the rest of the recipe as usual.
Pattie W. says
Hi Cathy, I’m going to make this gravy for the 2ndvtime. First time was a while back. I did not double or triple the recipe. This time I wantvto double it. Hoping to get 4-5 cups of gravy.
Do I use 4 turkey wings, more veggies, more water when simmering on stovetop? Or is it better to just make 2 batches separately?
Thank you so much.
Pattie W.
Cathy Pollak says
You’ll need to double everything—turkey wings, veggies, and water—to ensure you get 4-5 cups of gravy. If your pot is large enough to comfortably fit the doubled ingredients without crowding, you can make a double batch in one go. Otherwise, it might be better to make two separate batches to avoid overcrowding, which could affect the flavor and consistency of the gravy.
Pattie W. says
Thank you so much for your quick reply!
Pattie W.
Pattie W. says
Hi Cathy, i have other questions. If deciding to use aromatics, at what stage would I put them in? I might like to try fresh sage, but have no idea of how much to use. Any thoughts?
Also, i see pepper in the picture of ingredients, but I don’t see it used in the steps. I’m guessing I’d just use it if needed.
Thank you for your help.
Pattie W.
Cathy Pollak says
That’s a good questions, there’s three places I would consider adding it:
You could add it while you’re roasting the turkey wings, celery, onion, and garlic for the stock. Toss a few sprigs of fresh sage (2-3 should do the trick) into the pan with the other ingredients before roasting. This way, the sage will infuse the roasted parts with its earthy flavor as everything roasts.
If you want a more subtle flavor, you can add the sage later, during the simmering stage, and let it steep in the stock for about 20 minutes before straining. (I’d probably do this one.)
If you’d like to sprinkle fresh sage on the final gravy, it would be best to finely chop it and use it sparingly. Fresh sage has a really strong flavor, so a little goes a long way. Start with about 1 teaspoon of finely chopped sage and sprinkle it over the gravy just before serving. This will add a fresh, herbal note without overpowering the rich flavors of the gravy. It could be a nice finishing touch if you want to experiment with a hint of sage at the end.
Pattie W. says
Thank you Cathy. I think i will use the sage during the simmering stage. Probably about 20 minutes before simmer is done.
I appreciate your help so much.
Pattie W.
Gina says
Turned out so great. Absolutely loved how good it was!
Lena says
My absolute favorite gravy recipe for Thanksgiving. Have made it every year. Just bought my turkey wings.
gayle says
Just got my turkey wings and i will be making a 3rd batch. Love this recipe.
Phyllis says
I’ve made this gravy twice now, and the second time I froze it a couple of weeks before Thanksgiving. I thawed it in the refrigerator and reheated it on the stove. It came back together, and nobody could tell it had been frozen.
Lana says
I made this three days before Thanksgiving and was worried when I took it out of the refrigerator because it was so thick. I reheated it slowly with a splash of extra stock, whisked it for a few minutes, and it was perfect.
Paula says
This took more time than opening a carton of broth, but roasting the turkey wings made such a difference. The stock smelled wonderful while it simmered, and the finished gravy had so much turkey flavor. Definitely worth making ahead.
Alice Sanchez says
I’ve done the 1st 2 steps, do I freeze and finish up the gravy next week?
Cathy Pollak says
Yes!
Susan Delavan says
This recipe has become a family tradition, passed down now to my adult daughters. I do replace the vinegar with sherry, which adds its own wonderful flavor. As my daughter has said, “Its so good, I could just drink it on its own!”
Linda says
Saw this recipe several years ago and had to try it. I’ve been using it ever since! Best gravy ever!! I usually make the stock as soon as turkey wings are available. Freeze the stock after skimming the fat. Make the gravy the day before (everything taste better the day after), put it in a small crockpot in the morning and is ready by the time dinner is served
Lacey says
This is an excellent recipe. Comes out perfect every time.
wendy in Rhode Island says
I made a double batch because we had 18 people coming for dinner. I roasted the wings in two separate batches like you suggested, then combined the finished gravy for reheating. We had enough for everyone and even some left over.
Shawna says
I was skeptical about the apple cider vinegar, but I followed the recipe and added it at the end. It doesn’t taste like vinegar at all. The gravy was delicious, and I wouldn’t leave that ingredient out.
Reuben says
Made this for Thanksgiving last year and I’m never going back to making gravy after the turkey comes out. I made it two days ahead and reheated it while everything else was finishing. It tasted as good as the day I made it.
Pattie W says
Hi. I have a couple o made this f questions. I made this some time ago. I knownit was excellent. After the veggies and wings are roasted, the liquid for simmering, should it be water or a broth? I have turkey stock, boxed kind. Will that work? After all the simmering is done, strained, defatted, how much liqid gold do you end up with?
Recipe says to use 2 cups of the stock to make the gravy. Seems like a small amount of stock when you use 6 cups of liquid for the simmering. Does it evaporate that much?
Just a bit confused. Sorry.
Also, would it benok to use carrots in the veggie mix, along with the onion and celery. And at what point would any herbs be added?
Thank you.
Cathy Pollak says
All of these questions are covered in the article, but I’ll clarify them here too.
Use the 6 cups of water called for in the recipe after roasting the wings and vegetables. You don’t need boxed turkey stock because you’re making your own stock from the roasted ingredients. You could use boxed stock, but it doesn’t give the same flavor, and I’d watch the salt since the liquid concentrates as it simmers.
I generally end up with about 2 cups of strained stock, sometimes a little more. Some liquid evaporates during the uncovered simmer, and some stays behind with the wings and vegetables when everything is strained. The recipe uses 2 cups for the gravy, so if you have extra, save it for thinning the gravy when reheating.
You can add carrots if you’d like, but they’re not part of my recipe. Thyme or sage would also be fine if you want herbs. I’d add those when the water goes in and the stock begins simmering. I don’t use carrots or herbs in this gravy because I want the roasted turkey flavor to come through, especially with the apple cider vinegar added at the end.