Description
This easy make ahead turkey gravy recipe is perfect as you prepare for Thanksgiving + the holidays! Check this item off your to-do list early!
Ingredients
Scale
- 4 turkey wings*
- 1–2 yellow onions, sliced
- 2–3 carrots, cut into 2 inch pieces
- 2–3 stalks celery, cut into 2 inch pieces
- olive oil
- kosher salt
- ground black pepper
- 7–8 cups turkey or chicken stock, divided
- 4 tablespoons butter
- 6 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
Instructions
- Preheat oven to 350 degrees F.
- Place turkey wings, onions, carrots and celery on a rimmed baking sheet. Drizzle with olive oil and rub all over the turkey and veggies. Season with kosher salt and ground black pepper. Pour 2 cups of stock in the pan. Place in the oven, middle rack, and let roast approx. 1 hour.
- Check periodically and add additional stock to the pan as it starts to cook down (don’t let the pan dry out).
- Remove pan from the oven. Transfer the turkey, veggies and any drippings to a 5.5qt (or bigger) dutch oven along with 4-5 cups of stock. Cover and let simmer approx. 60 minutes. Add additional splashes of stock if it starts to cook down. You should end up with approx. 3 cups of liquid.
- Remove the turkey and bigger pieces of veggies. Strain remaining liquid.
- Bring a large, deep cast iron skillet to medium high heat. Add butter and let melt. Add flour and whisk to combine. Slowly add strained liquid 1/4 cup at a time and then whisk to combine. Continue until all the liquid has been added. Let simmer a few minutes as it thickens.
- Taste and add additional salt, as needed. Add additional splashes of broth or water to thin slightly. Let simmer to thicken more.
- Remove from heat and let cool completely. Transfer to a freezer-safe container (make sure to leave room – the liquid will expand as it freezes) and label clearly.
- Freeze fro 3-6 months.
- To thaw, remove from freezer and let sit in the refrigerator overnight. Transfer to a medium sauce pan and warm slowly over medium heat, stirring fairly continuously.
Notes
- *Turkey: you can use turkey wings here OR turkey thighs, turkey neck, etc. Sometimes if we are spatchcocking our turkey I save the backbone and throw that in the mix as well.
- Gluten-Free: to make gluten-free simply sub in some 1-to-1 gluten-free flour.
- Storage + Thawing: let cool completely and store in a freezer-safe container (be sure to leave room for expansion). Store in the freezer for 3-6 months. To thaw, place in the refrigerator overnight. Then place in a saucepan and warm slowly on medium heat, stirring constantly until it is warmed through. Serve and enjoy.
Nutrition
- Serving Size: 1/4 C
- Calories: 57
- Sugar: 0.6 g
- Sodium: 565.3 mg
- Fat: 4.2 g
- Carbohydrates: 3.7 g
- Protein: 1.4 g
- Cholesterol: 13.1 mg