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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings simmered into a rich homemade stock, then thickened with a butter-and-flour roux. Refrigerate it for up to 3 days or freeze it for up to 3 months, then reheat until it reaches 165°F.
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Prep Time 15 minutes
Cook Time 3 hours 6 minutes
Total Time 3 hours 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 2 lb turkey wings
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into chunks
  • 1 stalk celery cut into chunks
  • 2 bay leaves
  • 1 tsp black peppercorns whole
  • 8 cup water
For the gravy
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.25 tsp black pepper ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the turkey stock
  1. Heat the oven to 425°F.
  2. Arrange the turkey wings in a single layer on an 18x13-inch rimmed baking sheet.
  3. Roast for 45–55 minutes, until well browned.
  4. Transfer the wings and pan drippings to a 6-quart pot.
  5. Add the onion, carrot, celery, bay leaves, peppercorns, and water.
  6. Bring to a boil.
  7. Reduce the heat, partially cover, and simmer for 2 hours, until the meat is tender and reaches at least 165°F.
  8. Strain the stock into a large heatproof bowl and discard the solids.
  9. Return the stock to the pot.
  10. Simmer uncovered until it measures 4 cups.
Make 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.
  3. Gradually whisk in the 4 cups turkey stock.
  4. Simmer for 5–8 minutes, whisking often, until smooth and thickened.
  5. Stir in the salt and pepper.
Cool and store
  1. Transfer the gravy to shallow containers.
  2. Refrigerate within 2 hours for up to 3 days, or freeze for up to 3 months.
  3. Thaw frozen gravy overnight in the refrigerator.
  4. To serve, reheat the gravy in a saucepan over medium heat for 5–8 minutes, whisking often, until it reaches 165°F.

Notes

For the best consistency, simmer the strained stock until it measures exactly 4 cups. Refrigerate for up to 3 days or freeze for up to 3 months; thaw frozen gravy overnight in the refrigerator. For a gluten-free option, use a gluten-free 1:1 flour blend in place of the all-purpose flour.