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..

Course Gravy, Sauce, Side Dish

Cuisine American

Keyword homemade turkey gravy, make ahead gravy, Make Ahead Turkey Gravy, roasted turkey gravy, Thanksgiving Gravy, turkey gravy without drippings, turkey wing gravy

Prep Time 15

Cook Time 3 15

Cooling: 2

Total Time 5 30

Servings 1/4 cup (60 ml) servings

Calories 76kcal

Author Cathy Pollak

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