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Classic make-ahead gravy Can be prepared 2 or 3 days ahead. Reheat in saucepan over medium heat. The turkey stock can be made, cooled, and frozen fr up to 6 months.

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  • For the stock:
  • Saute in 2 TABS Olive Oil; ROAST:
  • 6 lbs turkey wings and necks
  • 5 ribs celery, chopped
  • 1 onion chopped
  • 1 head garlic halved
  • ADD:
  • 12 cups chicken broth
  • For the Gravy
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • Gradually ADD: Finish With:
  • 8 cups turkey stock
  • 1 T. apple cider vinegar
  • S&P to taste.



Step 1

Preheat over to 400
Saute turkey wings, necks, celery, onion, and garlic in a roasting pan on top of the stove over medium high until beginning to brown. Transfer to oven, roast 45 minutes then turn the wings and necks over and roast andditional 45 minutes.

Add broth to the pan and cook in the oven for 1 hour, or until reduced to 8 cups. Strain stock and set aside.

Melt butter in a large pot over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly.

Gradually add strained stock, whisking until smooth. Bring to a boil. Simmer 2 minutes to thicken, then reduce heat to medium-low. Simmer 10 minutes. Finish with vinegar, S&P.

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