Make-Ahead Turkey Gravy is a must for a stress-free Thanksgiving dinner!
Turkey gravy is definitely a big thing at our Thanksgiving dinner, and not something to rush. It's 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 stovetop. 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 the 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.
Do I have to use turkey wings?
No, you can also use the back/neck of the turkey or even drumsticks. If you use drumsticks, you can shred the meat off and use it in soups or even finely chop it up and add it into the gravy.
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
Make Ahead Turkey Gravy
Make Ahead Turkey Gravy is a must for a stress free Thanksgiving dinner
- 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 stovetop uncovered for 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 for about 30 seconds. Whisk in turkey stock and vinegar.
- Bring to a boil then reduce heat and simmer until thickened. Turn off the heat, sauce will thicken more once it 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
If the gravy didn't thicken it was because there wasn't enough flour or it didn't simmer long enough. The recipe says salt and pepper to taste, and the apple cider vinegar adds the perfect touch. Feel free to email me and we can troubleshoot to see what went wrong for you.
I'm not sure what went wrong, but the gravy wouldn't thicken and was the blandest tasting gravy ever! I feel like that was a waste of time and resources. 🙁
The browning of the turkey wings should allow for a darker gravy but you can always add a pinch of Kitchen Bouquet that allows for a darker gravy without adding any flavor.
Just curious how you get the brown color?
It just really balances out the salty flavor with just a hint of tangy/sweetness, but it is optional.
You don't add it to the stock you add it to the finished gravy. It just really balances out the flavor with just a hint of sweetness, but it is optional.
I’m curious—what does the vinegar do dor the stock ?
What is the purpose of the cider vinegar?
I don't add any oil.
Yes, you can double it. But I recommend adding more turkey wings and using 2 separate pots.