Chef John's Make-Ahead Turkey Gravy
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Chef John's Make-Ahead Turkey Gravy

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Chef John 22794

"This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions."
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2 h 15 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  3. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  4. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
  5. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  7. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.


  1. 116 Ratings

Most helpful positive review

Made this for Thanksgiving dinner. Took the advise of some previous reviews and tweaked the recipe a little. I felt that 10 cups of water was too much for a couple of turkey wings and adjusted...

Most helpful critical review

I was excited to do a make-ahead gravy for Thanksgiving, but this ended up being a lot of trouble. I lost so much volume while simmering that I ended up going to the store to buy turkey stock. ...

Made this for Thanksgiving dinner. Took the advise of some previous reviews and tweaked the recipe a little. I felt that 10 cups of water was too much for a couple of turkey wings and adjusted...

First, I must say that I don't think make-ahead gravy ever tastes as good as making it from the pan drippings, but it's a tremendous time saver for that time-consuming Thanksgiving meal. Maybe ...

This gravy is amazing. A little time consuming but worth having that extra gravy on Thanksgiving. I ended up with 7 cups of gravy at the end because I used 14 cups of water at the broth-making...

I'm going to rate Chef John's recipe because it is virtually what I have done every year for many years other than also roast the neck with all the veggies too before simmering them for hours. ...

I've been doing this for several years but it's not the only gravy for the meal; it's a supplement to the gravy I make when the turkey comes out of the oven. We love hot turkey sandwiches here s...

I have made ths recipe for years. The only difference is that I use 6 or 8 turkey wings because there isn't much fat on a wing, and I use chicken or turkey broth instead of the water. I also add...

5 STARS? Yes it's that good!!! takes a lot of time but seriously, I had the best turkey gravy in the middle of October without all the other work. I poured this golden gravy over some wild rice ...

Hey, Chef John! Thanks! Made this for Thanksgiving & was so pleased. Followed the recipe exactly & liked it BUT then cheated by adding more flour and butter (might sub some corn starch next time...

This gravy was amazing! It does take some time, but it is well worth it. I followed the recipe to the tee other than adding some fresh rosemary and thyme at the end. One thing to keep in mind...

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