Turkey gravy is definitely a big thing at our Thanksgiving dinner, and not something to rush. Its the perfect side dish to make ahead, to ensure it comes out perfect and one less thing you need to do before feasting! Now you can grab a cocktail while the turkey is resting and the other side dishes are warming in the oven. You’re welcome!
I’m kind of picky with my gravy, I like it to have a rich dark brown color. You get that from roasting the turkey wings in a pot. All those brown bits on the bottom and the golden brown crispy skin on the wings.
How to make Make Ahead Turkey Gravy
- Preheat oven to 375 degrees
- In a large dutch oven or pot place turkey wings, onions, carrots, celery and garlic. Bake uncovered for 2 hours.
- Remove from oven and place on stove top. Heat on medium high and add water. Bring to a boil and reduce heat and simmer uncovered for 45 minutes.
- Strain stock into a large bowl and place in refrigerator for 2 hours or overnight.
- Using a spoon remove that fat that has accumulated on top.
- Heat a large skillet on medium heat and add butter and let melt, whisk in flour until if forms a paste and cook about 30 seconds.
- Add in turkey stock. Bring to a boil and reduce heat and let simmer until thickened.
- Turn off heat, sauce will thicken as it cools.
Making Turkey gravy can be a little time consuming and stressful. Especially if your like me, and you feel like everyone is looking over your shoulder and waiting and waiting for that delicious gravy to thicken up so they can eat!
Looking for some recipes for your Thanksgiving dinner?
- Garlic Roasted Mashed Potatoes
- Bacon Jalapeno Mac N Cheese
- Parmesan Scalloped Potatoes and Ham
- Turkey French Dip Sandwich
- Root Beer Glazed Spiral Ham
- Garlic Roasted Creamy Mashed Potatoes
- Parmesan Roasted Brussels Sprouts with Bacon
- 2 turkey wings
- 2 carrots chopped
- 3 celery stalks chopped
- 1 small onion chopped
- 4 cloves garlic smashed
- 6 cups water
- 5 tablespoons butter
- 1/3 cup flour
- 1 teaspoon cider vinegar, optional
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
- Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
- Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
- Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
- Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.
Gravy will thicken up a bit while it cools down. But if its to thick just add a couple tablespoons of water until you get the desired consistency.
You can make this gravy up to two days ahead and keep in the refrigerator until ready to heat.
You can also freeze the gravy for up to three months in your freezer. Or just freeze the stock then make the rest of the recipe when your ready.
To reheat: Place in saucepan and heat on med/low until warm.
Serving Size8 Servings
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 138mgCarbohydrates 6gFiber 1gSugar 1gProtein 14g