Let’s be honest: making the gravy is often the most stressful, last-minute task on Thanksgiving Day. But what if you could have a rich, savory, and absolutely perfect gravy finished and waiting in your fridge before the big day even begins? This Make-Ahead Turkey Gravy is the ultimate holiday game-changer. This is the Best Turkey Gravy Recipe because it builds a deep, homemade flavor from roasted turkey wings, so you don’t have to wait for the turkey to be done. It’s the perfect solution for a smooth, delicious, and stress-free holiday.
Why This is the Best Turkey Gravy Recipe
This recipe is a lifesaver for any holiday host. Here’s why you’ll love it:
- Reduces Holiday Stress: Having the gravy done and ready to go frees up your time and stovetop space on Thanksgiving Day for other important tasks.
- Incredibly Deep Flavor: By roasting turkey wings with vegetables, you create a rich, homemade turkey stock that is far more flavorful than anything from a carton.
- Foolproof and Smooth: Making gravy ahead of time, when you’re not in a rush, is the best way to ensure it’s perfectly smooth and lump-free.
- Versatile: This is a fantastic base recipe that you can easily enhance on Thanksgiving Day with the actual drippings from your roast turkey.
Your Simple Ingredient Checklist
This Turkey Gravy Recipe Easy uses simple, whole ingredients to create its signature flavor.
The Ingredient Lineup:
- 2 large turkey wings
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 small onion, chopped
- 4 cloves garlic, smashed
- 6 cups of water
- 5 tablespoons of butter
- ⅓ cup of all-purpose flour
- 1 teaspoon of apple cider vinegar
- Salt and pepper to taste
- Optional: A few drops of Kitchen Bouquet for a deeper color.
Step-by-Step Instructions
This process is simple and can be done a few days before your holiday meal.
Part 1: Create the Rich Turkey Stock
- Roast the Base: Preheat your oven to 375°F (190°C). In a large pot or Dutch oven, place the turkey wings, chopped carrots, celery, onion, and smashed garlic. Roast, uncovered, for 2 hours. This roasting step is key to developing a deep, savory flavor.
- Simmer the Stock: Carefully remove the hot pot from the oven and place it on your stovetop. Add the 6 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes. You should be left with about 4 cups of rich stock.
- Strain and Chill: Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Cover the bowl and refrigerate the stock for at least 2 hours, or overnight.
- Skim the Fat: Once the stock is fully chilled, the fat will have risen to the top and solidified. Use a spoon to easily skim off and discard this fat.
Part 2: Make the Gravy
- Make the Roux: In a large saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, for about 30-60 seconds. This is your “roux,” and it will thicken the gravy.
- Add the Stock: Gradually pour the chilled, skimmed turkey stock into the saucepan, whisking constantly to prevent any lumps from forming.
- Simmer and Thicken: Stir in the apple cider vinegar. Bring the gravy to a boil, then reduce the heat to a simmer. Let it cook for 5-10 minutes, until it has thickened to your desired consistency.
- Final Touches: Turn off the heat. The gravy will continue to thicken as it cools. Season with salt and pepper to taste. If you’d like a darker color, you can whisk in a few drops of Kitchen Bouquet.
Frequently Asked questions (FAQ)
1. How do I incorporate the drippings from my actual Thanksgiving turkey? This is a great way to make your make-ahead gravy even better! On Thanksgiving Day, after your main turkey has roasted, pour the pan drippings into a glass measuring cup and let the fat settle on top. Skim off the fat, and then simply whisk the remaining flavorful juices (the best part of any Turkey Gravy From Drippings) into your make-ahead gravy as you gently reheat it on the stovetop.
2. Can I make this turkey gravy without drippings or turkey wings? Yes. If you need to know How To Make Turkey Gravy Without Drippings or parts, you can use a high-quality store-bought chicken or turkey broth as your base. To add more flavor, you can simmer the broth for about 30 minutes with the sautéed carrots, celery, and onion before straining it and proceeding with the roux and thickening steps.
3. How far in advance can I make this gravy? This Easy Turkey Gravy can be made up to 3-4 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. This is a huge time-saver for a busy holiday.
4. How do I reheat the make-ahead gravy? To reheat, simply pour the chilled gravy into a saucepan and warm it gently over low heat, whisking occasionally, until it is hot. If the gravy is thicker than you’d like, you can whisk in a splash of warm chicken broth or milk until it reaches your desired consistency.
The Best Make-Ahead Turkey Gravy: A Stress-Free Holiday Secret
Equipment
- Dutch oven or roasting pan For roasting turkey wings and vegetables
- Fine-mesh sieve For straining the stock
- Large saucepan To prepare the gravy
- Whisk For smooth, lump-free gravy
Ingredients
- 2 large turkey wings
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 small onion, chopped
- 4 cloves garlic, smashed
- 6 cups water
- 5 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 tsp apple cider vinegar
- to taste salt and black pepper
- optional a few drops of Kitchen Bouquet for color
Instructions
- Preheat oven to 375°F (190°C). Place turkey wings, carrots, celery, onion, and garlic in a Dutch oven or roasting pan. Roast uncovered for 2 hours until golden brown.
- Remove pot from oven, add 6 cups of water, bring to boil on stovetop. Reduce heat and simmer 45 minutes until reduced to ~4 cups of stock.
- Strain stock through fine-mesh sieve, discarding solids. Refrigerate at least 2 hours or overnight. Skim off fat once chilled.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 30–60 seconds to make a roux.
- Gradually whisk in turkey stock. Stir in apple cider vinegar. Simmer 5–10 minutes until thickened to desired consistency.
- Season with salt and pepper. Add Kitchen Bouquet if desired for deeper color. Serve immediately or cool and refrigerate for up to 4 days.