Comments on: Make-Ahead Turkey Gravy

By: Lacey

Lacey — Sat, 07 Mar 2026 15:45:55 +0000

This is an excellent recipe. Comes out perfect every time.

By: Linda

Linda — Wed, 26 Nov 2025 17:26:26 +0000

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

By: Susan Delavan

Susan Delavan — Tue, 25 Nov 2025 06:57:16 +0000

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!”

By: Cathy Pollak

Cathy Pollak — Thu, 20 Nov 2025 16:13:38 +0000

In reply to Alice Sanchez. Yes!

By: Alice Sanchez

Alice Sanchez — Tue, 18 Nov 2025 14:52:52 +0000

I’ve done the 1st 2 steps, do I freeze and finish up the gravy next week?

By: gayle

gayle — Sat, 15 Nov 2025 13:50:48 +0000

Just got my turkey wings and i will be making a 3rd batch. Love this recipe.

By: Lena

Lena — Wed, 12 Nov 2025 23:22:34 +0000

My absolute favorite gravy recipe for Thanksgiving. Have made it every year. Just bought my turkey wings.

By: Gina

Gina — Fri, 22 Nov 2024 08:17:19 +0000

Turned out so great. Absolutely loved how good it was!

By: Pattie W.

Pattie W. — Wed, 20 Nov 2024 22:48:04 +0000

In reply to Cathy Pollak.

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.

By: Cathy Pollak

Cathy Pollak — Wed, 20 Nov 2024 21:48:57 +0000

In reply to Pattie W..

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.