READY IN 2½ hrs

Make-Ahead Turkey Gravy

Read Reviews (199)

"I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container." — SUE1956

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 21, 2007

I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly. I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!! Thank you!!!

—Momma G

See full review »

Most Helpful Critical Review

Jun 15, 2008

Yes, this gravy tasted pretty good. However, I only gave it 3 stars because I just don't think the taste was worth all the extra effort. It was nice to have the gravy done ahead of time, but next time I'll just spend the 5-10 minutes after the turkey is done making the gravy.

—SUNNY681

See full review »

233 Ratings

See other versions of this recipe!

Dec 24, 2007

I was seriously skeptical of any gravy that could hold up for a couple of days and not turn into an icky paste, but this one was awesone and took such a load off of my mind. Gravy at Thanksgiving is always such a stressful, last minute hit or miss and this one takes the worry away and delivers the great taste. The only thing I changed was using turkey legs instead of wings because I think they impart a richer flavor. Thank so much for this recipe!! A definite keeper!

—clearisfullheart

See full review »

Jul 16, 2007

This recipe is a life save on Thanksgiving day. The gravy is DELICIOUS and it takes all the guesswork out of making gravy on the big day. You can make it long ahead of time and heat it in a crock pot all day or stovetop. No one will ever guess it isn't pan roasted that day. Add some of the drippings to it before serving & you have the best turkey gravy!

—KXR173

See full review »

Nov 27, 2007

If I could give this 500 STARS I WOULD 8 - ) I followed as directed almost exactly (scaled in half). I used 2 turkey thighs, a back and roasted whole garlic cloves w/ turkey and added celery to pot- oh herbs de provence instead of thyme. The only real change was as others said - I used some of the "fatty" stuff (the icky but good tasting stuff that floats to the top when it starts to cool) heated in a frying pan an added small abounts of flour at a time and a bit of chicken broth, then transfered to a jar with fitting lid with a more chicken broth and shook the heck out if it to make a thickening - then add that to pot. I did this about 3 times and used the amount of flour the recipe called for and it was not floury tasting at all or lumpy. This was suppose to be my back up gravy in case I had a holiday "melt down" or too much wine ha ha. It was so good that's what I served with dinner! Just pop it in the microwave and pour in the ol' gravy boat! Thank you for saving me the burden of gravy after cooking all day!! I've all ready given this recipe to all my freinds!!!! Cheers!!!!

—secretsmile

See full review »

Nov 14, 2007

Excellent recipe! One less stressful item to have to worry about on Thanksgiving! I made a few changes... I poured the pan drippings into a gravy separator; The non-fat portion of the drippings went in with the simmering wings and broth, and I reserved the separated fat to make a roux. I did this by whisking the flour into the reserved fat over medium until golden, and then whisked in all the strained broth and drippings. No floury taste this way! Very excellent, and freezes well... To defrost, refrigerate for 2 days. Reheat in saucepan, whisking often. Yumm.

—ALLISONWUNDRLAND

See full review »

Dec 28, 2007

I have used this recipe (but add celery and carrots) and it seems like extra work, but you can make it several days ahead of time and it is the most flavorful, wonderful gravy. You don't have to rush around waiting to get pan drippings from your turkey so it really saves a lot of time at the last minute! You'll love it!

—Judy

See full review »

Aug 01, 2008

Delicious and so much less stressful to have it done ahead. My mom, who has sworn by her recipe (also my grandmothers) forever, even took a copy because it was just as good and she wouldn't have so much to do on Thanksgiving Day.

—minolta

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Rich Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

Make-Ahead Marsala Turkey Gravy

Chef John's Make-Ahead Turkey Gravy

The Best Turkey Gravy

Turkey Mushroom Gravy

Special Turkey Gravy

Simple Turkey Gravy with Mushrooms

Holiday Turkey Gravy

White Wine Turkey Gravy

Nutrition

Calories
59 kcal
3%

Carbohydrates
3.2 g
1%

Cholesterol
15 mg
5%

Fat
2.8 g
4%

Fiber
0.3 g
1%

Protein
4.9 g
10%

Sodium
18 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Make-Ahead Turkey Gravy

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 59
** Calories from Fat: 25

% Daily Value *
** Total Fat 2.8g 4 %
** Saturated Fat 1g 5 %
** Cholesterol 15mg 5 %
** Sodium 18mg < 1 %
** Potassium 68mg 2 %
** Total Carbohydrates 3.2g 1 %
** Dietary Fiber 0.3g 1 %
** Protein 4.9g 10 %
** Sugars 0.4g
** Vitamin A 11 %
** Vitamin C 1 %
** Calcium < 1 %
** Iron 4 %
** Thiamin 4 %
** Niacin 16 %
** Vitamin B6 5 %
** Magnesium 2 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.