Make Ahead Turkey Gravy
Make-Ahead Turkey Gravy is a must for a stress-free Thanksgiving dinner! Roasting turkey wings, vegetables, and garlic you'll have a flavorful gravy everyone will devour.
Servings 8
Calories 184kcal
Equipment
Ingredients
- 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
- Salt and pepper to taste
- Kitchen Bouquet optional
Instructions
- Preheat oven to 375 degrees
- Place turkey, onions, celery, carrots, and garlic in a large pot or Dutch Oven and place on the 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. If not add more water or chicken 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.
- Whisk in Kitchen Bouquet if using. Start off with just 1/8 of a teaspoon and add more if preferred.
Video
Notes
Gravy will thicken up a bit while it cools down. But if it's too 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 it in the refrigerator until ready to heat.
To Freeze: You can freeze the gravy for up to three months in your freezer. Or just freeze the stock then make the rest of the recipe when you're ready.
To reheat: Place in a saucepan and heat on med/low until warm.
Nutrition
Calories: 184kcal | Carbohydrates: 6g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 138mg | Fiber: 1g | Sugar: 1g
