If you want to elevate your holiday feast or any cozy autumn meal, this Make-Ahead Turkey Gravy Recipe is the secret weapon you never knew you needed. It’s rich, deeply flavorful, and crafted from all the best bits — roasted turkey wings, fresh vegetables, fragrant herbs, and a splash of wine for a subtle zing. What makes this gravy truly special is that you can prepare it well in advance, allowing the flavors to develop beautifully and letting you savor stress-free entertaining. Once you try it, it just might become your go-to gravy for every turkey day to come.
Ingredients You’ll Need
Whipping up this Make-Ahead Turkey Gravy Recipe requires simple, wholesome ingredients that come together seamlessly to create complex, comforting flavors. Each component plays a crucial role: olive oil adds richness, fresh vegetables build depth, turkey wings bring authentic savoriness, wine brightens the broth, and butter with flour creates that perfect silky texture. Gather these and you’re all set for gravy magic.
- ⅓ cup olive oil (divided): Use good-quality olive oil for a smooth base and to roast the vegetables and turkey wings to golden perfection.
- 3 onions, quartered: Onions introduce sweet undertones as they caramelize during roasting.
- 6 stalks celery, chopped in 2″ chunks: Celery adds an earthy brightness essential for balance.
- 4-5 carrots, chopped in 2″ chunks: Carrots contribute natural sweetness and vibrant color.
- 1 bunch fresh thyme: Thyme is the herbaceous star that infuses the gravy with warmth and aroma.
- 2 pounds turkey wings: The star protein that supplies rich, authentic turkey flavor to your gravy.
- ¾ cup white wine: A splash of wine deglazes the pan and adds lively acidity.
- 8 cups chicken broth: The liquid foundation that carries all those roasted flavors.
- 8 tablespoons butter: Butter brings a luscious, velvety finish.
- ½ cup flour: Flour thickens the gravy for that classic, satisfying consistency.
How to Make Make-Ahead Turkey Gravy Recipe
Step 1: Preheat and Prepare the Veggies
Start by preheating your oven to 400°F. This heat level is perfect for roasting the turkey wings and vegetables so they develop that irresistible golden roastiness. While the oven warms up, get your onions quartered and chop the celery and carrots into sturdy 2-inch chunks. These hearty pieces ensure the vegetables soak up enough heat without turning mushy, contributing bold flavors later on.
Step 2: Assemble and Season
Drizzle 2 tablespoons of olive oil in the bottom of a roasting pan for a slick coating that prevents sticking and promotes caramelization. Then scatter the chopped onions, celery, carrots, and the fresh thyme all around the pan. Next, lay the turkey wings on top like a cozy blanket of savory goodness, salt and pepper them generously, and drizzle the remaining olive oil over everything. This careful layering sets the stage for a beautifully browned, flavor-packed roast.
Step 3: Roast Until Golden Brown
The pan goes into the oven for 45 minutes to an hour. Time is your friend here because this slow roast lets the turkey wings and vegetables deepen in color and flavor without drying out. Keep an eye out for that lovely golden brown hue—that signals you’ve unlocked a treasure trove of savory caramelization that will transform your gravy.
Step 4: Deglaze and Simmer
Once the wings are perfectly roasted, it’s time to add ¾ cup of white wine into the pan. This step deglazes the pan, loosening all those delicious browned bits stuck to the bottom — the flavor goldmine. Using a wooden spoon, gently scrape these up and mix them into the juices. Pour in the 8 cups of chicken broth next, and place the pan back in the oven for another 30 to 45 minutes. This slow simmer reduces the liquid by half, concentrating all those rich depths of flavor.
Step 5: Strain and Save
After the liquid reduction, remove the turkey wings (which you can reserve for another use, like adding to a soup or stew) and carefully strain the contents of the roasting pan through a fine mesh strainer or a fat separator. This crucial step removes the chunky vegetables and herbs, leaving you with a silky, intensely flavored liquid base, ready for the final step of thickening your gravy.
How to Serve Make-Ahead Turkey Gravy Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a few sprigs of thyme on top of the gravy adds a burst of color and an herby aroma that feels fresh and inviting. If you’re feeling fancy, a few crispy fried sage leaves perched on the gravy can elevate the whole presentation beautifully.
Side Dishes
This gravy is made to be dunked, drizzled, and poured over any true comfort food companions. Think fluffy mashed potatoes, buttery roasted vegetables, and of course, the golden, juicy turkey surrounded by your favorite stuffing. It beautifully enhances everything, turning ordinary sides into memorable bites.
Creative Ways to Present
If you’re hosting a crowd and want to impress, serve your gravy in a warmed ceramic gravy boat or a rustic cast iron serving dish right on the table. Let guests ladle generously, soaking up all those rich flavors. For a modern twist, drizzle small amounts over individual plates with colorful microgreens to brighten the look.
Make Ahead and Storage
Storing Leftovers
This Make-Ahead Turkey Gravy Recipe stores wonderfully in the fridge for up to 4 days. Keep it in an airtight container, and when you’re ready to serve again, simply reheat gently on the stove to preserve its silky texture and deep flavors.
Freezing
If you want to plan ahead even further, the gravy freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. Frozen gravy lasts up to 3 months, making it perfect for holiday prep or anytime you crave that comforting turkey flavor without fuss.
Reheating
To reheat, thaw the gravy overnight in the fridge if frozen, then warm it slowly over low heat on the stove, stirring now and then. If it thickens too much as it cools, just whisk in a splash of broth or water to bring it back to that perfect, pourable consistency before serving.
FAQs
Can I use other parts of the turkey instead of wings?
Absolutely! Turkey necks or drumsticks can also be used to make this flavorful gravy. Just remember that cooking times may vary slightly depending on the size and type of meat.
Is it necessary to deglaze the pan with white wine?
While wine adds a lovely acidity and depth, you can substitute it with additional chicken broth or apple cider for a non-alcoholic option. The key is to loosen those flavorful browned bits for maximum richness.
How thick should my gravy be?
The ideal turkey gravy is silky and thick enough to coat the back of a spoon without being gluey. If your gravy feels too runny after reheating, whisk in a bit more flour dissolved in cold water and cook until it reaches your desired thickness.
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken your gravy. Just add it gradually while stirring to avoid lumps.
What can I do with the leftover turkey wings?
Instead of discarding the turkey wings after making gravy, you can shred the meat off and use it in soups, stews, sandwiches, or casseroles. They add wonderful flavor and texture.
Final Thoughts
There’s something truly comforting about a well-made gravy, and this Make-Ahead Turkey Gravy Recipe has all the heart and soul you want on your holiday table or any day you crave cozy flavors. Give yourself the gift of stress-free cooking by preparing this gravy in advance — your taste buds and guests will thank you with every delicious bite!
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Make-Ahead Turkey Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Roasting
- Cuisine: American
Description
This make-ahead turkey gravy recipe delivers rich, flavorful homemade gravy using roasted turkey wings and fresh vegetables. Perfect for holiday meals or any special occasion, it involves roasting, deglazing, and simmering to create a deeply savory gravy that’s ideal for serving alongside turkey or other poultry dishes.
Ingredients
Roasting Ingredients
- ⅓ cup olive oil (divided)
- 3 onions, quartered
- 6 stalks celery, chopped into 2-inch chunks
- 4–5 carrots, chopped into 2-inch chunks
- 1 bunch fresh thyme
- 2 pounds turkey wings
- Salt and pepper to season
Deglazing and Gravy Base
- ¾ cup white wine
- 8 cups chicken broth
Gravy Thickening
- 8 tablespoons butter
- ½ cup flour
Instructions
- Preheat the oven. Set your oven to 400°F (205°C) to prepare for roasting the turkey wings and vegetables.
- Prepare the roasting pan. Drizzle 2 tablespoons of olive oil on the bottom of a roasting pan. Scatter the quartered onions, chopped celery and carrots, and fresh thyme evenly in the pan.
- Roast the turkey wings and vegetables. Lay the turkey wings on top of the vegetables, season generously with salt and pepper, then drizzle the remaining olive oil over the wings. Place the roasting pan in the oven and roast for 45 minutes to 1 hour, until the turkey wings are golden brown.
- Deglaze the pan. Remove the pan from the oven, pour ¾ cup of white wine into the pan to deglaze, and scrape up the browned bits from the bottom. This adds deep flavor to the gravy.
- Add broth and continue roasting. Pour 8 cups of chicken broth into the roasting pan with the vegetables and wine. Return the pan to the oven and roast for an additional 30 to 45 minutes, allowing the liquid to reduce by half and concentrate in flavor.
- Strain the liquid. Remove the turkey wings (save for another use). Pour the skillet’s contents—liquid and vegetables—through a fine mesh strainer over a large bowl or fat separator to extract a clear, flavorful broth base for the gravy.
- Make the roux and finish the gravy. In a saucepan, melt 8 tablespoons of butter over medium heat. Stir in ½ cup flour to form a roux and cook until golden and bubbling, about 2-3 minutes. Slowly whisk in the strained broth, bringing the mixture to a simmer until thickened. Adjust seasoning with salt and pepper as needed.
Notes
- Save the roasted turkey wings for soups or stews—they add great flavor.
- Use a fat separator to easily remove excess fat from the gravy.
- The gravy can be made up to a day ahead and reheated gently on the stovetop.
- If you prefer a smoother gravy, blend the strained vegetables into the gravy before thickening.
- For a gluten-free option, substitute regular flour with a gluten-free flour blend or cornstarch for thickening.
