Introduction

This make-ahead turkey gravy recipe is perfect for Thanksgiving or any special meal. Rich and flavorful, it captures the essence of roasted turkey with a smooth, velvety texture. Prepare it in advance to save time on the big day and impress your guests with homemade goodness.

A close-up shot showing a thick, brown gravy being poured from a ladle onto creamy mashed potatoes with visible small chunks of red potato skin mixed in. The mashed potatoes form the bottom layer, soft and lumpy with a light off-white color and some purple-red spots from the potato skin. The gravy is smooth with tiny black pepper specks, and it drips slowly from the ladle onto the center of the potatoes. There is a small green herb sprig placed on the side of the mashed potatoes. The dish is set on a white surface with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 turkey wings or other parts, 4 to 5 pounds total
2 medium onions, roughly chopped
1 cup water
6 cups chicken broth (or substitute with water and turkey base)
1-2 carrots, chopped
½ teaspoon dried thyme
¾ cup all-purpose flour
2 cups chicken broth
2 tablespoons butter
½ teaspoon ground pepper, more to taste
½ to 1 teaspoon salt

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet. Place turkey wings and other parts on the sheet and scatter chopped onions over them.
Step 2: Roast for 1 hour to 1 hour 15 minutes until browned on top. Remove turkey parts and transfer them to a large stockpot.
Step 3: Place the baking sheet over two stove burners on medium heat. Add 1 cup water and stir with a wooden spoon to loosen browned bits. Pour this liquid into the stockpot.
Step 4: Add 6 cups chicken broth, chopped carrots, and thyme to the stockpot. Simmer uncovered for about 1½ hours.
Step 5: Remove turkey parts and set aside. Strain the broth through a colander into a bowl, discarding or enjoying the vegetables. Chill the broth in the freezer for 20 minutes to ease fat removal.
Step 6: Return the broth to the pot and bring to a gentle boil. Whisk flour with 2 cups chicken broth until smooth and gradually whisk into boiling broth.
Step 7: Boil the gravy for 5 minutes, stirring constantly. Stir in butter, pepper, and salt. Taste and adjust seasoning as needed.
Step 8: Let the gravy cool, then freeze in ziplock bags. Thaw overnight in the refrigerator or warm in the microwave before serving.
Optional: On the day of serving, add any fat-skimmed pan drippings from your roasted turkey to enhance flavor.

Tips & Variations

Use turkey base like Better Than Bouillon with water to create a richer, more authentic turkey flavor.
Skim the fat after chilling the broth for a clearer, lighter gravy.
Save the roasted turkey meat from the wings for another recipe, as it can be a bit tough for gravy.
Adjust seasoning by adding more thyme, salt, or pepper to suit your taste.

Storage

Store the cooled gravy in airtight containers or ziplock bags in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating. Heat gently in a saucepan or microwave, stirring occasionally to maintain smoothness.

How to Serve

A close-up image shows a thick brown gravy flowing from a spoon onto a mound of mashed potatoes with visible bits of red potato skin, giving the top layer a creamy texture with flecks of red. Below the brown gravy is a layer of mashed potatoes that look smooth and creamy with some texture from the potato skins. Small green herb sprigs are placed near the side, adding a touch of fresh color. All of this sits on a white surface with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without turkey wings?

Yes, you can use other turkey parts or even chicken parts, but turkey wings provide the best rich flavor for a traditional turkey gravy.

How do I thicken the gravy if it’s too thin?

Whisk together a tablespoon of flour or cornstarch with cold broth, then slowly add it to the simmering gravy while stirring. Cook for a few more minutes until thickened.