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Easy Make Ahead Turkey Gravy

Easy Make Ahead Turkey Gravy

This easy make ahead turkey gravy will add a depth of flavor to you Thanksgiving Day Turkey and enhance the creaminess of the mashed potatoes. By doing it ahead of time you can take the time to build the intense flavor and take one more thing off of your to do list for Turkey Day.
Keyword Easy, Side Dish, Thanksgiving
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 3 Cups

Ingredients

  • 4 Lbs. Turkey Wings
  • 4 Ribs Celery (Chopped)
  • 1 Onion Roughly chopped
  • 3 Medium Carrots (Chopped)
  • 2 Cloves Garlic (Smashed)
  • 8 Cups Water (Divided)
  • 1/4 Cup All Purpose Flour
  • 4 Tablespoons Unsalted Butter
  • 1/2 Cup Whole Milk

Instructions

  1. Preheat oven to 375 degrees
  2. Rough chop the celery, carrots and onions. Smash the garlic cloves and place them all into a roasting pan.
  3. Place the turkey wings on top of the vegetables and place into the oven to roast for 2 hours.
  4. Remove the turkey wings and the vegetables from the roasting pan and place into a dutch oven on the stove top. Place 4 cups of water on top of the wings and heat over medium heat.
  5. Place the roasting pan onto the stove top over medium heat and add the remaining 4 cups of water. Bring to a boil and using a whisk scrape up all of the browned bits from the bottom of the roasting pan.
  6. Empty the water and any of the browned bits from the roasting pan into the dutch oven with the wings and vegetables.
  7. Bring the whole thing to a boil and then reduce to a simmer cover and allow to simmer on the stove top for at least an hour.
  8. I use a spider to scoop the turkey wings and vegetables from the broth, but you can easily pour it though a strainer. Place into containers and place into the refrigerator overnight.
  9. Remove the stock from the refrigerator and skim the fat from the top with a spoon. Then strain the stock though a wire mesh strainer lined with cheese cloth.
  10. What's left is 4 cups of flavorful turkey stock. Place into a medium sized pot and bring to a simmer.
  11. in a medium dutch oven melt 4 tablespoon of unsalted butter, add in the flour, whisking constantly. Let it cook for about 10 minutes on low heat until the roux starts to turn brown.
  12. Add in the warmed stock slowly, whisking constantly to avoid lumps. Whisk until smooth. Bring to a boil whisky every few minutes so that it won't burn. Reduce to a simmer and cook until it begins to thicken up. About 10 minutes or until it coast the back of a spoon.
  13. Serve warm immediately, or place it into the refrigerator for up to a week and reheat when ready to use.