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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.
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Prep Time 20 minutes
Cook Time 3 hours 56 minutes
Total Time 4 hours 16 minutes
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.