Make Ahead Turkey Gravy

Really good and gets the job done ahead of time!

Make Ahead Turkey Gravy

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  • Prep Time


  • Total Time


  • Servings



  • 4

    turkey wings (about 3 pounds)

  • 2

    medium onions peeled and quartered

  • 1

    cup water

  • 8

    cups chicken broth

  • ¾

    cup chopped carrots

  • ½

    teaspoon dried thyme

  • ¾

    cup all-purpose flour

  • 2

    tablespoons butter

  • ½

    teaspoon freshly ground pepper

  • .


1. Heat oven to 400 degrees F. Have ready a large roasting pan. 2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 ¼ hours until browned. 3. Put wings and onions in a 5 to 6-quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups). The carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 ½ hours. 4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use. 5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier). 6. Wisk flour into remaining 2 cups broth until blended and smooth. 7. Bring broth in pot to gentle boil. Wisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. 8. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months


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