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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings and homemade stock, then simmers into a smooth, rich gravy. Make it ahead and refrigerate it for up to 4 days, then reheat it to 165°F before serving.
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Prep Time 15 minutes
Cook Time 3 hours 29 minutes
Total Time 3 hours 44 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the stock
  • 2.5 lb turkey wings
  • 1 tbsp olive oil
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into chunks
  • 1 celery 1 rib, cut into chunks
  • 2 bay leaves
  • 10 cup water
For the gravy
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cup strained turkey stock
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

Roast and simmer the stock
  1. Heat the oven to 400°F.
  2. Arrange the turkey wings, onion, carrot, and celery on a rimmed 18x13-inch baking sheet; drizzle with the olive oil and turn the vegetables and wings to coat.
  3. Roast for 45–55 minutes, turning the vegetables once, until everything is deeply browned and the thickest part of a wing reaches 165°F without touching the bone.
  4. Transfer the wings and vegetables to an 8-quart stockpot, add the bay leaves and water, and bring to a boil over high heat.
  5. Reduce the heat and simmer gently, partially covered, for 2 hours.
  6. Strain the stock into the pot and discard the solids.
  7. Simmer uncovered until the stock measures 4 cups.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat, whisk in the flour, and cook for 2 minutes, whisking constantly.
  2. Gradually whisk in the hot stock until smooth.
  3. Bring to a gentle simmer and cook for 5–8 minutes, whisking often, until thickened.
  4. Stir in the kosher salt and black pepper.
  5. Divide the gravy among shallow containers and refrigerate within 2 hours.
  6. Cover once cold and store for up to 4 days.
  7. To serve, reheat the gravy in a saucepan over medium-low heat, stirring often, until it reaches 165°F.

Notes

For smooth gravy, whisk the hot stock in gradually. Refrigerate for up to 4 days; the gravy can be frozen. For a gluten-free option, use a 1:1 gluten-free flour blend.