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Best Make Ahead Turkey Gravy Recipe for Thanksgiving Recipe

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★★★★★

4.7 from 82 reviews

This Best Make Ahead Turkey Gravy Recipe is perfect for Thanksgiving, delivering rich, savory flavor from roasted turkey wings combined with a hearty broth base. The technique includes roasting turkey parts to develop deep browned flavors, simmering with vegetables and herbs, and finishing the gravy with a flour roux for thickness. Make it ahead and freeze for convenient, flavorful gravy anytime.

Ingredients

Scale

Main 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 6 cups water with 6 teaspoons turkey base)
  • 1–2 carrots, chopped
  • ½ teaspoon dried thyme
  • 3/4 cup all-purpose flour
  • 2 cups chicken broth (for thickening)
  • 2 tablespoons butter
  • 1/2 teaspoon ground pepper, more to taste
  • 1/2 to 1 teaspoon salt

Instructions

  1. Preheat and Roast: Preheat your oven to 400°F (204°C). Lightly grease a large baking sheet. Place the turkey wings and other turkey parts on the pan and scatter the roughly chopped onions over them. Roast for 1 hour to 1 hour and 15 minutes, ensuring the parts are nicely browned.
  2. Transfer and Deglaze: Remove the roasted turkey parts and transfer them to a large stock pot. Place the baking sheet on two stovetop burners set to medium heat. Add 1 cup of water to the pan and use a wooden spoon to scrape up all the browned bits stuck to the pan. When the bottom is clean, scrape the deglazed water into the pot with the turkey parts.
  3. Add Broth and Simmer: Add 6 cups of chicken broth (or a substitute with turkey base), chopped carrots, and dried thyme to the pot. Simmer this mixture uncovered for about 1 and 1/2 hours to build deep flavor.
  4. Strain Vegetables and Skim Fat: Remove the turkey parts (you can save any pulled meat if desired, though it may be tough). Pour the broth and vegetable mixture through a colander into a bowl. Discard or snack on the softened vegetables. Chill the broth in the freezer for about 20 minutes to make skimming the fat easier. Skim off the fat from the surface.
  5. Prepare the Roux: Return the broth to the pot and bring it to a gentle boil. Whisk together the 3/4 cup flour and 2 cups chicken broth until smooth and lump-free. Slowly whisk this flour mixture into the boiling broth. Continue to cook and stir for 5 minutes until thickened.
  6. Finish the Gravy: Stir in 2 tablespoons of butter, ground pepper, and salt to taste. Adjust seasonings with additional salt, pepper, thyme, or up to 1 teaspoon of turkey base as needed. Let the gravy cool.
  7. Storage and Serving: Freeze the gravy in ziplock bags for make-ahead convenience. Thaw overnight in the fridge or reheat in the microwave. If making the turkey on the serving day, add fat-skimmed pan drippings from the turkey to enhance flavor.

Notes

  • Lining the roasting pan with aluminum foil is optional; the foil makes cleanup easier but is not necessary.
  • Using Better Than Bouillon turkey base diluted with water is a great way to get rich turkey flavor in the broth.
  • Skim the fat from the broth after chilling to improve the gravy’s texture and reduce greasiness.
  • The turkey meat from wings after simmering can be tough, so it’s optional to save it for other uses.

Keywords: gravy, thanksgiving, turkey, make ahead, roasted turkey gravy

Find it online: https://liamjayne.com/best-make-ahead-turkey-gravy-recipe-for-thanksgiving-recipe/