Make-Ahead Turkey Gravy
A rich, make-ahead turkey gravy built from roasted turkey wings instead of drippings. The slow-simmered stock develops deep, savory flavor, thickened with a golden roux and balanced by a touch of cider vinegar. Perfectly smooth, reheats beautifully, and keeps the Thanksgiving rush under control.
Servings 10 1/2 cup servings
Calories 42kcal
Equipment
- Dutch Oven or roasting pan. For roasting the wings and aromatics and simmering down.
- large fine mesh sieve To strain the stock for smooth gravy.
- large sauté pan For amking the roux.
- whisk To blend the roux and prevent lumps.
Ingredients
- 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
- 4 tbsp (1/4 cup / 56 g) butter
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) turkey stock (the one you just made), strained and defatted
- 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).
- In a large Dutch oven or roasting pan, roast the turkey wings, celery, onion, and garlic on the lower oven rack for 2 hours. If the wings or vegetables start to darken too much, loosely cover with foil to prevent burning.2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
- Add the water to the pan and bring to a boil on the stovetop. (If you used a roasting rack, transfer everything to a large stovetop-safe pot.) Reduce the heat and simmer uncovered for 1 hour to reduce and concentrate the stock.6 cups (1.4 L) water
- Strain the stock through a fine mesh sieve into a heatproof bowl (4-cup / 1-L capacity). Refrigerate for at least 2 hours or overnight, then remove the layer of fat that forms on top.
- In a large sauté pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.4 tbsp (1/4 cup / 56 g) butter, ¼ cup (30 g) all-purpose flour
- Gradually whisk in the defatted turkey stock until the gravy thickens and coats the back of a spoon. Stir in the milk, apple cider vinegar, and salt and pepper to taste.2 cups (480 ml) turkey stock (the one you just made), strained and defatted, ½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper
- The finished gravy should be smooth, buttery, and balanced with a slight tang from the cider vinegar.
Video
Notes
- Gravy Consistency: If, by some chance, your gravy isn't as thick as you'd like, don’t panic. It’s possible you might have measured something incorrectly. In a pinch, dissolve 1 teaspoon of cornstarch in 1 teaspoon of cold water, then SLOWLY add it to the gravy while whisking. It'll be fine. Just remember, gravy often thickens a bit after it's off the heat, so aim for a nice pourable consistency for all those side dishes.
- Makes about 2½ cups total, enough for 20 servings at 2 tablespoons each.
- The roux made from butter and flour keeps the gravy thick, stable, and smooth after reheating. Whisk slowly over medium heat until golden before adding the turkey stock.
- For deeper color and more roasted flavor, cook the wings until dark golden brown before adding water.
- Chicken wings or turkey legs can be used to make homemade turkey gravy if turkey wings aren’t available.
- Cool completely and refrigerate up to 3 days, or freeze up to 3 months for make ahead Thanksgiving prep.
- Reheat gently over low heat, whisking occasionally until smooth.
Nutrition
Serving: 30ml | Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 32mg | Vitamin A: 115IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.1mg