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
Scale
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.
