Make-Ahead Turkey Gravy

Author:Erren HartPublished:11/15/2024Last Updated:11/14/2024

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A make-ahead turkey gravy recipe that’s rich, savory, and time-saving—perfect for holiday meals. Make it in advance and freeze it for stress-free entertaining.

The Ultimate Make-Ahead Turkey Gravy Recipe for Stress-Free Holidays

My mom always made Thanksgiving gravy ahead of time, so a few years back, when I saw ‘Make-ahead turkey gravy’ blow up on social media, I wished I had shared it first because the recipe is pretty much the same wherever you look! But just because it’s been done doesn’t mean my audience doesn’t need it (especially if you’re making my Overnight Slow Roasted Turkey)! There’s something comforting about having that gravy ready to go without any last-minute scrambling. Not only does this recipe let you focus on other dishes, but it also deepens the flavors with each passing day. Trust me; once you try making this easy turkey gravy recipe, you’ll never go back!

What You’ll Need

• Chicken Wings or Turkey Pieces (3 pounds / 1.4 kg): Chicken wings, turkey wings, or necks are ideal for a rich, flavorful stock. Available in the poultry section, or ask your butcher if you need additional bones or necks for an even richer stock.
• Olive Oil (2 tablespoons): Extra-virgin olive oil gives a subtle flavor. Vegetable oil is an acceptable substitute, especially if you’re in a pinch.
• Salt and Freshly Ground Black Pepper: Kosher salt and freshly ground black pepper add the best flavor. Adjust to taste.
• Onion (1 large, roughly chopped): Yellow onions are perfect for their sweetness, but white or red onions work as well.
• Carrots (2, roughly chopped): Regular carrots add sweetness and color, but baby carrots can save you some prep time.
• Celery (2 stalks, roughly chopped): Adds depth and earthiness. Celery hearts work well too.
• Low-Sodium Chicken Stock (6 cups / 1.4 liters): A low-sodium base allows you to control saltiness. If you need to stretch it, add water to make up any difference.
• Unsalted Butter (8 tablespoons / 1 stick): This adds richness and creaminess. Use unsalted to avoid oversalting.
• All-Purpose Flour (½ cup / 60 grams): Essential for a smooth texture. Gluten-free flour can work if needed.
• Garlic (2 cloves, smashed): Fresh garlic adds a savory depth; you can use ¼ teaspoon of garlic powder as an alternative.
• Bay Leaf (1): Adds subtle complexity; dried bay leaves are found in the spice aisle.
• Fresh Thyme (2 sprigs, or ½ teaspoon dried): Fresh thyme is best, but dried thyme works as a substitute.
• Optional seasonings: A splash of Worcestershire sauce or soy sauce adds an extra depth of umami.

JUMP TO RECIPE

Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Preheat the Oven: Set your oven to 425°F (220°C)

Prepare Poultry and Vegetables: Arrange 3 pounds (1.4 kg) of chicken wings or turkey pieces on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season generously with salt and pepper. Add 1 large onion, 2 carrots, and 2 celery stalks (all roughly chopped) to the pan, tossing everything to coat.

Roast the poultry and vegetables: Toss the chicken wings or turkey pieces with olive oil, season, and roast along with onions, carrots, and celery. Roasting caramelizes the vegetables and browns the poultry, giving the gravy deep flavor.

Make the Stock: Transfer roasted wings and vegetables to a large pot. Pour in 6 cups (1.4 liters) of low-sodium chicken stock, scraping browned bits from the baking sheet into the pot. Add 2 smashed garlic cloves, 1 bay leaf, and 2 sprigs of thyme.

Simmer and Strain: Bring the mixture to a boil, then reduce to a simmer. Let it cook for 45 minutes to 1 hour. Strain the stock into a bowl, discarding solids. You should have 5-6 cups of stock.

Make the Roux: In a large saucepan, melt 8 tablespoons (1 stick) of unsalted butter over medium heat. Add ½ cup (60 grams) of all-purpose flour, whisking continuously for 3-5 minutes until golden.

Combine and Thicken: Gradually pour the stock into the roux, whisking constantly to avoid lumps. Simmer for 15-20 minutes, stirring, until the gravy thickens to your liking.

Finish with Seasoning: Add salt, pepper, and a splash of Worcestershire or soy sauce for an extra kick.

Cool and store: Once cooled, store the gravy in the fridge or freezer for later use.