Make-Ahead Turkey Gravy
Rich, dark turkey gravy made from roasted turkey wings and chicken stock, with no drippings needed. Make it up to 3 days before Thanksgiving and reheat it with a splash of broth.
Servings: 12
Calories: 92kcal
Ingredients
For the stock
- 2 lb turkey wings
- 1 large yellow onion quartered (skin on)
- 1 carrot cut into 2-inch pieces
- 1 celery rib cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon Morton kosher salt
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 cups Low-Sodium or Unsalted chicken stock 2 32-oz cartons
For the gravy
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- About 1 teaspoon Morton kosher salt to taste
- Black pepper to taste
For reheating
- 1½ cups chicken stock or broth
Instructions
- Preheat the oven to 400°F. In a large Dutch oven, toss the turkey wings, onion, carrot, and celery with the olive oil, 1 teaspoon salt, poultry seasoning, garlic powder, and pepper. Spread everything in an even layer.
- Roast uncovered for about 2 hours, turning the wings halfway through, until they're deep golden brown.
- Move the pot to the stovetop over medium-high heat. Pour in the 8 cups of stock and scrape up the browned bits from the bottom. Bring to a boil, then reduce the heat and simmer gently, uncovered, for 1 hour.
- Strain the stock into a large heatproof bowl and discard the solids. If a thick layer of fat rises to the top, skim it off.
- Wipe out the pot. Melt the butter over medium heat, then whisk in the flour. Cook, whisking constantly, for about 3 minutes, until golden brown and toasty.
- Slowly whisk in the warm stock about 1 cup at a time, whisking until smooth before adding more. Simmer for 5 to 8 minutes, until the gravy coats the back of a spoon.
- Season with about 1 teaspoon salt and pepper to taste.
- To make ahead, let the gravy cool completely, then refrigerate it in an airtight container for up to 3 days or freeze for up to 3 months.
- To serve, reheat the gravy in a saucepan over medium heat, whisking in about ¼ cup stock or broth per cup of gravy until smooth and hot.
Notes
- Turkey necks or backbones work in place of the wings, or use a mix.
- Cornstarch option: Skip the butter and flour. Bring the strained stock to a simmer, whisk in about ⅓ cup cornstarch mixed with ½ cup cold water, and simmer 1 to 2 minutes until thickened. Use the roux version if you plan to freeze it.
- Salt at the end. The stock reduces as it simmers, so season once the gravy is finished.
- Thick when cold. The gravy firms up in the fridge. Loosen it with broth as it reheats.
- Storage: Up to 3 days in the fridge or 3 months in the freezer. Thaw frozen gravy overnight in the fridge.
Nutrition
Serving: 4ounces | Calories: 92kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Cholesterol: 17mg | Sodium: 330mg | Sugar: 1g