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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings simmered into a rich homemade stock. A smooth butter-and-flour roux thickens the chilled stock into gravy that can be refrigerated and reheated for serving.
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Prep Time 15 minutes
Cook Time 4 hours 1 minute
chilling 4 hours
Total Time 8 hours 16 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 3 lb turkey wings
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into 2-inch pieces
  • 1 celery rib cut into 2-inch pieces
  • 10 cup water
For the gravy
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup turkey stock chilled
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 8-quart pot
  • 1 3-quart saucepan

Method
 

Roast the turkey wings and make the stock
  1. Heat the oven to 425°F.
  2. Arrange the turkey wings in a single layer on a rimmed baking sheet and roast for 55–65 minutes, turning once, until deeply browned.
  3. Transfer the wings and any pan juices to an 8-quart pot.
  4. Add the onion, carrot, celery, and water to the pot, then bring to a boil.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 2 1/2–3 hours.
  6. Strain the stock into shallow containers and discard the solids.
  7. Cool and refrigerate the stock within 2 hours for at least 4 hours or up to 3 days.
  8. Skim off the solidified fat.
Make and chill 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, until smooth and bubbling.
  3. Gradually whisk in 4 cups of the chilled stock.
  4. Bring to a simmer over medium heat, whisking often.
  5. Simmer for 5–8 minutes, until the gravy coats the back of a spoon.
  6. Stir in the salt and pepper.
  7. Cool the gravy in shallow containers and refrigerate within 2 hours for up to 3 days.
Reheat to serve
  1. Reheat the gravy in a saucepan over medium heat, whisking often, until it reaches 165°F, about 5–10 minutes.

Notes

For the smoothest gravy, whisk the chilled stock into the roux gradually. Refrigerate the stock and gravy for up to 3 days; the gravy can be frozen. For a dairy-free version, use plant-based butter.