Make Ahead Turkey Gravy Recipe
Make Ahead Turkey Gravy is rich, flavorful, and easy to prepare ahead. Roast turkey wings, veggies, and stock, then freeze or reheat for holiday meals.
Ingredients
- 4 turkey wings
- 1-2 yellow onions sliced
- 2-3 carrots cut into 2 inch pieces
- 2-3 celery stalks cut into 2 inch pieces
- olive oil
- kosher salt and ground black pepper
- 7-8 cups turkey or chicken stock divided
- 4 tablespoons butter sub plant-based butter
- 6 tablespoons all-purpose flour sub 1-to-1 gluten-free flour
Instructions
- Prep: Preheat oven to 350℉.
- Roast Turkey: Place 4 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 for 1 hour.
- Check Liquid Levels: Check periodically and add additional stock to the pan as it starts to cook down (don't let the pan dry out).
- Simmer: 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 for 60 minutes. Add additional splashes of stock if it starts to cook down. You should end up with approx. 3 cups of liquid.
- Strain Liquid: Remove the turkey and bigger pieces of veggies. Strain remaining liquid.
- Make Gravy: Bring a large, deep cast iron skillet to medium high heat. Add 4 tablespoons butter and let melt. Add 6 tablespoons all-purpose 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.
- Adjust: Taste and add additional salt, as needed. Add additional splashes of broth or water to thin slightly. Let simmer to thicken more.
- Let Cool + Freeze: 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 for 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 Wing Alternatives: 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.
- Make Ahead Mashed Potatoes: if you love make ahead holiday recipes try our Make Ahead Mashed Potatoes!
Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 270mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1829IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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