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When the turkey wings and vegetables come out of a 425°F oven, the browned bits stuck to the baking sheet are as useful as what’s in the pan. I scrape them into the stockpot with everything else, because that roasted layer gives Make Ahead Turkey Gravy the depth of a turkey-pan gravy without waiting for a whole bird to roast. The stock simmers while I get other cooking done, and the gravy is ready to chill well before dinner.

Turkey wings give the stock a distinctly turkey-rich flavor, and the finished sauce gets its body from a simple butter-and-flour roux. I make the stock first, strain it, and finish the gravy when I’m ready; having the sauce prepared ahead takes one more task off a busy cooking day. It reheats smoothly and coats a spoon without relying on drippings from a roast turkey.

Why Turkey Wings Give Make-Ahead Gravy More Body Than Drippings Alone

Gravy made from a roast turkey’s pan drippings depends on how much liquid and browned residue the bird leaves behind. This version starts with turkey wings instead, so its flavor doesn’t depend on the size of the holiday roast or what collects in its pan. The wings also bring connective tissue to the stock, giving it a fuller mouthfeel after the long simmer.

That stock and the roux have separate jobs. The wings make the liquid taste like turkey, while the butter and flour thicken it into gravy. Keeping those roles distinct makes the result dependable: you can prepare the stock in advance, then turn it into a smooth sauce without trying to concentrate a thin stock until it becomes overly intense. The roasted vegetables round out the turkey flavor, but it’s the wings that make this a proper turkey gravy base.

What the Turkey, Aromatics, and Roux Each Bring to the Pot

• Turkey wings — They provide the central turkey flavor and a fuller stock than water with seasonings alone. Standard turkey wings are right for this job; there’s no need for a premium cut.
• Onion, carrots, and celery — These vegetables give the stock a rounded savory base so the turkey flavor doesn’t taste one-note. Ordinary fresh vegetables work well; the large chunks are meant to flavor the simmering stock, not stay in the finished gravy.
• Bay leaves — They add a quiet herbal note in the background. They’re easy to overlook, but leaving them out makes the stock less layered.
• Unsalted butter and all-purpose flour — Together, these make the roux that thickens the gravy. All-purpose flour gives a familiar, smooth consistency, and unsalted butter leaves the seasoning under control.
• Kosher salt and black pepper — These season the finished sauce without covering up the roasted turkey flavor. Use the listed kosher salt rather than assuming table salt measures the same by volume.

From Deeply Roasted Wings to Smooth, Spoon-Coating Gravy

Roast the Wings and Vegetables

Heat the oven to 425°F and arrange the turkey wings, quartered onion, carrot chunks, and celery chunks on a rimmed baking sheet. Roast for 45–55 minutes, turning the wings and vegetables once halfway through. Look for deep browning across the tray rather than pale surfaces; that color is what gives the stock its roasted character. Keep an eye on the vegetables so they don’t scorch.

Let the Stock Simmer Gently

Move the wings and vegetables into an 8-quart stockpot, scraping in the browned bits from the baking sheet, then add the water and bay leaves. Bring the pot to a boil and skim off any foam before partially covering it. Keep the stock at a gentle simmer for 2 1/2–3 hours; small, occasional bubbles are a better cue than a hard, rolling boil. A vigorous boil makes the pot turbulent and the stock harder to skim cleanly.

Strain and Measure the Stock

Strain the stock and discard the solids, then skim off excess fat. Measure the liquid after straining, not before, so you know what you have to work with. If it comes up short of six cups, add water to reach that amount; if you have more, simmer it until it reduces to six cups. That measured amount keeps the gravy’s consistency predictable.

Build the Roux and Finish the Gravy

Melt the butter in a 3-quart saucepan over medium heat, then whisk in the flour. Keep whisking for two minutes, until the roux looks smooth and lightly golden; floury streaks mean it needs more mixing. Gradually whisk in the turkey stock, then add the salt and pepper. Bring the gravy to a simmer and cook for 5–8 minutes, whisking often, until it coats the back of a spoon.

Cool, Chill, and Reheat

Divide the finished gravy among shallow containers and let it cool briefly before covering and refrigerating. When it’s time to serve, warm it in a saucepan over medium-low heat, whisking often until it’s smooth. Gentle heat helps the gravy come back together without scorching on the bottom of the pan.

Two Make-Ahead Approaches for a Less Crowded Cooking Day

Questions About Making Turkey Gravy Ahead

Make Ahead Turkey Gravy

Make ahead turkey gravy starts with roasted turkey wings and homemade stock, then simmers into a smooth gravy with a lightly golden roux. Make it up to 4 days ahead and reheat until smooth and 165°F before serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 56 minutes mins

Total Time 4 hours hrs 16 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 85

Ingredients Equipment Method Notes

Ingredients

  

For the turkey stock

• 3 lb turkey wings
• 1 yellow onion large, quartered
• 2 carrots medium, cut into large chunks
• 2 celery ribs, cut into large chunks
• 8 cup water plus more as needed
• 2 bay leaves

For the gravy

• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 6 cup turkey stock
• 0.75 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 rimmed baking sheet
• 1 8-quart stockpot
• 1 3-quart saucepan

Method

 

Make the stock

1. Heat the oven to 425°F.
2. Arrange the turkey wings, onion, carrots, and celery on a rimmed baking sheet.
3. Roast for 45–55 minutes, turning the wings and vegetables once halfway through, until deeply browned.
4. Transfer the wings and vegetables, along with the browned bits from the baking sheet, to an 8-quart stockpot.
5. Add the water and bay leaves.
6. Bring to a boil and skim off any foam.
7. Partially cover and simmer gently for 2 1/2–3 hours.
8. Strain the stock and discard the solids.
9. Skim off excess fat.
10. Measure 6 cups; add water if needed to reach that amount, or simmer the stock until reduced to 6 cups if you have more.

Make the gravy

1. Melt the butter in a 3-quart saucepan over medium heat.
2. Whisk in the flour and cook for 2 minutes, whisking constantly, until the roux is smooth and lightly golden.
3. Gradually whisk in the 6 cups turkey stock.
4. Add the salt and pepper.
5. Bring to a simmer and cook for 5–8 minutes, whisking often, until the gravy coats the back of a spoon.

Chill and reheat

1. Divide the gravy among shallow containers.
2. Let it cool briefly.
3. Cover and refrigerate within 2 hours for up to 4 days.
4. Reheat the gravy in a saucepan over medium-low heat, whisking often, until smooth and 165°F, about 10–15 minutes.

Notes

For the smoothest gravy, whisk the stock in gradually and skim excess fat from the stock before measuring. Refrigerate for up to 4 days; it can be frozen for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend.