Make Ahead Turkey Gravy

Name: Make Ahead Turkey Gravy
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 yellow onions, halved, skin left on; 2 carrots, washed, unpeeled and chopped into 2-inch pieces; 3 short stalks celery, coarsely chopped into 2-inch pieces; 1 head garlic, cut in half horizontally; 1 package (of 3) turkey wings, thawed if frozen; Kosher salt; Freshly ground black pepper; 6 sprigs thyme, about 4 to 5-inches long; 1/2 cup dry white wine, like chardonnay or sauvignon blanc; 6 cups turkey stock, or substitute with chicken stock; 4 tablespoons unsalted butter; 6 tablespoons Wondra instant flour, or substitute with unbleached all-purpose flour

Last Thanksgiving, I discovered the ultimate time-saving trick: Make Ahead Turkey Gravy. With the chaos of preparing a big family meal, having the turkey gravy ready in advance felt like I’d struck gold. There's something wonderful about making it a day or two before, allowing the flavors to develop, and seriously minimizing the stress on the big day. Plus, this gravy’s rich, savory taste makes it a hit every single time. Try pairing it with something sweet like our gluten-free lemon crinkle cookies.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Make Ahead Turkey Gravy

Why you’ll love this recipe

Make Ahead Turkey Gravy is a lifesaver for busy holiday prep: it simplifies serving a crowd, and its deep flavor elevates any dish. This gravy is perfect for make-ahead planning, easing the often hectic Thanksgiving or Christmas day schedule. Whether you’re hosting friends in your tiny NYC apartment or heading out for a family gathering, this gravy ensures you’re always bringing your A-game to the table.

Ingredients

2 tablespoons olive oil
2 yellow onions, halved, skin left on
2 carrots, washed, unpeeled and chopped into 2-inch pieces
3 short stalks celery, coarsely chopped into 2-inch pieces
1 head garlic, cut in half horizontally
1 package (of 3) turkey wings, thawed if frozen
Kosher salt
Freshly ground black pepper
6 sprigs thyme, about 4 to 5-inches long
½ cup dry white wine, like chardonnay or sauvignon blanc
6 cups turkey stock, or substitute with chicken stock
4 tablespoons unsalted butter
6 tablespoons Wondra instant flour, or substitute with unbleached all-purpose flour

Step-by-step instructions

Preheat your oven to 400℉ (or 200℃). Add a little olive oil to the bottom of your roasting pan. Add onions, carrots, celery, garlic, turkey wings, and thyme.

Drizzle more olive oil over the top and season with a few pinches of kosher salt and some freshly ground black pepper. Roast uncovered for 1 hour.

Deglaze the pan with wine. Pour in the broth and return the pan to the oven, continuing to roast for 45 more minutes or until the liquids have reduced by half.

Remove turkey wings to a cutting board. Use the meat for another recipe or discard.

Strain the broth through a mesh strainer set into a bowl. Press the vegetables before discarding to extract any liquids.

In a saucepan, melt the butter. Once melted, whisk in the flour until dissolved. Gradually pour in the hot broth.

Bring to a simmer over medium heat, then reduce to medium-low and continue whisking while the gravy simmers, for 45 minutes to 1 hour. Alternatively, after about 30 minutes, make a cornstarch slurry and whisk it in.

For a thinner gravy, whisk 2 tablespoons cornstarch with 2 tablespoons water. For a thicker gravy, whisk 3 tablespoons of each.

Taste and season with more salt and pepper, if desired.

Once thickened, let cool before storing.

To reheat, thaw completely if frozen. Add the gravy to a saucepan and heat on low until hot. If too thick, add a few splashes of turkey stock or low-sodium chicken broth to thin it out.

Recipe tips & variations

One trick I've learned is to start this gravy the night before. Let it cool on the counter before refrigerating it; the flavors deepen wonderfully with a little sleep. If you prefer a lighter taste, use chicken stock – I’ve done this when turkey stock was scarce at my local bodega. And hey, if you’re feeling adventurous, tossing in some sage with the thyme can give it a seasonal twist.

Storage & reheating

Always let your gravy cool to room temperature before storing it. I keep mine in airtight containers, refrigerating it for up to three days. If you plan to store it longer, freezing is a go-to. If frozen, thaw completely before reheating in a saucepan over low heat, stirring occasionally. To adjust the consistency upon reheating, add extra broth to thin or simmer longer to thicken.

FAQs

How far in advance can I make this turkey gravy and still keep it fresh?

You can make this gravy up to three days in advance if you’re refrigerating it, or freeze it for up to a month.

Can I substitute chicken stock for turkey stock in this make ahead gravy?

Absolutely. While turkey stock adds a rich, traditional flavor, chicken stock is a fantastic substitute.

What’s the best way to thicken or thin the gravy when reheating it?

For a thicker gravy, simmer it a little longer or utilize a cornstarch slurry. To thin it out, just add a bit more stock or broth.

How do I store and freeze make ahead turkey gravy properly to preserve flavor?

Let it cool completely before storing in airtight containers. For longer storage, freeze it, ensuring it's thawed fully before reheating.

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Happy cooking, and I hope this make-ahead turkey gravy becomes as much a staple for your family as it is for mine!