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Best Make-Ahead Turkey Gravy from Scratch (Easy & Perfect)

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This make-ahead turkey gravy is rich, silky, and deeply flavored, made from scratch with roasted turkey wings and vegetables. It’s the perfect stress-free solution for holiday meals, allowing you to prepare it up to three days in advance.

Ingredients

Scale
  • 2 pounds turkey wings or drumsticks
  • 1 large yellow onion, quartered
  • 2 large carrots, chopped into 2-inch chunks
  • 2 celery stalks, chopped into 2-inch chunks
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 6 cups low-sodium chicken or turkey broth
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • ½ teaspoon whole black peppercorns
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ cup heavy cream or half-and-half

Instructions

  1. Preheat your oven to 425°F (220°C). On a roasting pan or baking sheet, toss the turkey wings, quartered onion, chopped carrots, celery, and smashed garlic cloves with the olive oil. Spread in a single layer. Roast for 35-40 minutes, flipping the turkey pieces halfway through, until golden brown and vegetables are softened and caramelized.
  2. Carefully transfer the roasted turkey and vegetables to a large stockpot. Place the roasting pan on the stove over two burners on medium heat. Add about 1 cup of the chicken broth to the hot pan and scrape up all the browned bits from the bottom (deglazing). Pour this liquid into the stockpot.
  3. Add the remaining 5 cups of broth, tomato paste, thyme sprigs, bay leaf, and peppercorns to the pot. Bring to a boil over high heat, then reduce heat to low and simmer gently, uncovered, for 45 minutes to 1 hour, until the liquid reduces slightly and becomes deeply fragrant.
  4. Place a fine-mesh strainer over a large liquid measuring cup or bowl. Pour the entire contents of the pot through the strainer. Press down on the solids with the back of a spoon to extract all liquid. Discard solids. You should have about 4 cups of stock. If less, add water or extra broth to make 4 cups.
  5. In the same stockpot (rinsed if desired), melt the butter over medium heat. Once melted and bubbling, whisk in the flour. Whisk constantly for 2-3 minutes until the mixture turns a light golden-brown and smells slightly nutty.
  6. Slowly pour the warm strained stock into the roux while whisking constantly. Start with a thin stream and whisk vigorously to incorporate. Continue whisking until smooth and thickened, about 2-3 minutes.
  7. Bring the gravy to a gentle simmer, then reduce heat to low. Cook for 5-10 minutes, stirring occasionally, until it reaches desired consistency (should coat the back of a spoon). Season generously with salt and freshly ground black pepper. If desired, stir in the heavy cream or half-and-half.
  8. Remove from heat and let cool completely at room temperature. Transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

Notes

For a vegetarian version, substitute turkey wings with 1 pound cremini mushrooms and a large portobello mushroom cap. For a gluten-free version, use a 1:1 gluten-free flour blend. The gravy tastes better the next day as flavors meld. To fix thin gravy, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk into simmering gravy. To fix thick gravy, whisk in warm broth or water.

Nutrition

Keywords: turkey gravy, make-ahead gravy, Thanksgiving gravy, homemade gravy, from scratch gravy, holiday gravy, turkey stock gravy

Find it online: https://breezybake.com/best-make-ahead-turkey-gravy-from-scratch-easy-and-perfect/