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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with roasted turkey wings simmered into a rich homemade stock. A smooth, lightly golden roux thickens the gravy, which can be chilled for up to 3 days and reheated with reserved stock.
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Prep Time 20 minutes
Cook Time 3 hours 13 minutes
Total Time 3 hours 33 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the turkey stock
  • 2.5 lb turkey wings
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into chunks
  • 1 celery rib, cut into chunks
  • 8 cup water
  • 1 bay leaf
  • 1 tsp black peppercorns whole
For the gravy
  • 0.5 cup butter unsalted
  • 0.5 cup all-purpose flour
  • 4 cup turkey stock strained
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper ground
  • 0.5 cup turkey stock strained, reserved for reheating

Equipment

  • 1 rimmed baking sheet

Method
 

Make the turkey stock
  1. Heat the oven to 425°F.
  2. Arrange the turkey wings, onion, carrot, and celery on a rimmed baking sheet.
  3. Rub the wings and vegetables with the oil.
  4. Roast for 50 to 60 minutes, turning the wings once, until deeply browned.
  5. Transfer the wings and vegetables to a 6-quart pot.
  6. Add the water, bay leaf, and peppercorns, and bring to a boil over high heat.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 2 hours.
  8. Strain the stock and measure out 4 1/2 cups.
  9. Set aside 4 cups for the gravy and cool the remaining 1/2 cup in a covered container.
  10. Refrigerate the reserved stock for reheating.
Make the gravy
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 3 to 4 minutes, whisking constantly, until the roux is smooth and lightly golden.
  3. Gradually whisk in the 4 cups of stock and bring to a simmer.
  4. Cook for 5 to 8 minutes, whisking often, until the gravy thickens.
  5. Stir in the salt and pepper.
Chill and reheat the gravy
  1. Transfer the gravy to a shallow container and cool.
  2. Refrigerate within 2 hours for up to 3 days.
  3. To serve, transfer the chilled gravy to a saucepan and whisk in the reserved 1/2 cup stock.
  4. Heat over medium-low heat for 5 to 10 minutes, stirring often, until steaming hot and at least 165°F.

Notes

Whisk the stock in gradually to keep the gravy smooth. Refrigerate for up to 3 days; freeze for up to 3 months and thaw in the refrigerator before reheating. For a gluten-free option, use a 1:1 gluten-free flour blend.