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Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy

Melena
This Make-Ahead Turkey Gravy recipe delivers deep, rich flavor without last-minute stress. Made from roasted turkey wings, aromatic vegetables, and fresh herbs, it’s silky, flavorful, and can be prepared days before your feast. Reheat to glossy perfection and serve over turkey, mashed potatoes, or stuffing for a stress-free, restaurant-quality holiday meal.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes

Ingredients
  

  • For the Stock
  • 2 turkey wings or neck/backbone
  • 1 tablespoon olive oil
  • 1 onion quartered
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 2 sprigs fresh thyme or ½ teaspoon dried
  • 1 bay leaf
  • 8 cups water or chicken/turkey stock
  • Salt and pepper to taste
  • For the Roux & Gravy
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour or 2 tablespoons cornstarch for gluten-free
  • 5 cups prepared turkey stock warm
  • Optional: 1 teaspoon soy sauce or ½ teaspoon apple cider vinegar for umami and brightness
  • Optional Add-Ins
  • Fresh rosemary or sage for herb gravy
  • Roasted garlic for a mellow flavor
  • 2 tablespoons cream for extra silkiness

Instructions
 

  • Roast Turkey Parts: Preheat oven to 400 °F (200 °C). Place turkey wings, onion, carrot, and celery on a baking sheet. Drizzle with olive oil and roast 45–60 minutes until deeply golden.
  • Simmer Stock: Transfer roasted ingredients to a large pot. Add water or stock, thyme, bay leaf, salt, and pepper. Simmer 2–3 hours, skimming foam occasionally. Strain and discard solids.
  • Make Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook 2–3 minutes until light golden brown.
  • Add Stock: Slowly pour warm stock into the roux while whisking constantly. Simmer about 10 minutes until smooth and thickened.
  • Season & Finish: Add soy sauce or vinegar for extra depth. Taste and adjust salt and pepper. For shine, whisk in a small cube of cold butter before serving.

Notes

  • Refrigerate: Cool completely and store in airtight containers up to 4–5 days.
  • Freeze: Freeze in bags or ice-cube trays up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm slowly on the stovetop, adding a splash of stock if thick. Whisk smooth.