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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings and vegetables simmered into a rich homemade stock. A buttery roux thickens the strained stock into smooth gravy that you can refrigerate or freeze for later.
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Prep Time 20 minutes
Cook Time 3 hours 46 minutes
Total Time 4 hours 6 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 2 lb turkey wings
  • 1 yellow onion medium, quartered
  • 1 carrot large, cut into 2-inch pieces
  • 1 celery rib cut into 2-inch pieces
  • 2 cloves garlic smashed
  • 1 tbsp vegetable oil
  • 8 cup water
  • 2 bay leaves
  • 4 fresh thyme sprigs
For the gravy
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup strained turkey stock
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup water for reheating

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 8-quart stockpot
  • 1 3-quart saucepan

Method
 

Roast the turkey stock
  1. Heat the oven to 425°F.
  2. Toss the turkey wings, onion, carrot, celery, garlic, and oil on an 18x13-inch rimmed baking sheet.
  3. Roast for 60 to 75 minutes, turning the wings and vegetables once, until deeply browned.
  4. Transfer everything from the baking sheet to an 8-quart stockpot.
  5. Add the water, bay leaves, and thyme, and bring to a simmer over medium-high heat.
  6. Reduce the heat and simmer gently for 2 hours.
  7. Strain the stock into a clean pot and discard the solids.
  8. Simmer the stock until reduced to 4 cups, about 15 to 30 minutes.
Make and store the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 2 minutes, whisking constantly.
  3. Gradually whisk in the 4 cups turkey stock, then add the salt and pepper.
  4. Bring to a simmer and cook for 5 to 8 minutes, whisking often, until the gravy thickens and coats the back of a spoon.
  5. Let the gravy cool briefly.
  6. Transfer it to shallow containers, cover, and refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months.
Reheat the gravy
  1. If frozen, thaw the gravy in the refrigerator overnight.
  2. Reheat it in a saucepan over medium heat with the water, stirring often for 5 to 10 minutes, until it reaches 165°F.

Notes

For a smooth gravy, whisk steadily as you add the stock. Refrigerate for up to 4 days or freeze for up to 3 months; for a gluten-free option, use a 1:1 gluten-free flour blend.