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Make-Ahead Turkey Gravy Recipe

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4.2 from 72 reviews

Make-Ahead Turkey Gravy is a rich, flavorful sauce crafted from homemade turkey stock and a classic roux technique. This recipe allows you to prepare the gravy ahead of time, making your holiday meal preparation smoother and more organized. Using turkey wings to create a deep, savory stock, this gravy combines butter, flour, and milk to achieve a creamy, velvety texture perfect for complementing roasted turkey and traditional sides.

  • Total Time: 1 hour 50 minutes
  • Yield: About 2.5 cups of gravy

Ingredients

Turkey Stock

  • 2 large turkey wings (1 to 4 lbs, size may vary)
  • 4 ribs celery, roughly chopped (including leaves)
  • 1 onion, cut into large chunks
  • 4 cloves garlic, smashed
  • 6 cups water

Gravy

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups turkey stock
  • ½ cup milk (2% or whole milk)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  1. Make the Turkey Stock: In a large pot, combine the turkey wings, celery, onion, garlic, and 6 cups of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it simmer gently for about 1.5 to 2 hours to extract deep flavors from the turkey wings and vegetables.
  2. Strain the Stock: Once the stock has developed a rich flavor, carefully strain the liquid through a fine mesh sieve into a bowl or another pot, discarding the solids. Allow the stock to cool slightly. You can refrigerate or freeze the stock if preparing ahead of time.
  3. Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Once melted and bubbly, whisk in the all-purpose flour. Continue cooking the mixture, stirring constantly, for 2 to 3 minutes or until it turns a light golden color. This removes the raw flour taste and forms the thickening base for the gravy.
  4. Add the Stock and Milk: Gradually whisk in 2 cups of the prepared turkey stock followed by the milk. Continue stirring to combine everything smoothly and prevent lumps from forming.
  5. Simmer the Gravy: Bring the mixture to a gentle simmer and cook for 5 to 7 minutes or until the gravy thickens to your desired consistency. Stir frequently to avoid burning or sticking to the pan.
  6. Season the Gravy: Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting to taste as needed. Remove from heat and serve warm, or refrigerate to use later.

Notes

  • If the gravy becomes too thick after refrigeration, gently reheat with a splash of milk or stock to thin it out.
  • Using turkey wings for the stock gives a richer flavor compared to store-bought broth.
  • The milk adds creaminess; whole milk provides a richer texture, but 2% milk works fine as well.
  • You can make the stock and gravy ahead of time, refrigerating both for up to 3 days or freezing for longer storage.
  • Strain the stock carefully to ensure the gravy is smooth and free of solids.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Sauce/Gravy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/make-ahead-turkey-gravy-recipe/