October 16, 2022

Make-Ahead Turkey Gravy

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Thanksgiving is a time for joy, gratitude, and of course, indulging in a feast with loved ones. One essential element that elevates the Thanksgiving experience is the savory, rich goodness of turkey gravy. While making gravy on the spot can be a bit hectic, especially with a house full of guests and a turkey in the oven, fear not! This is the perfect solution for a stress-free Thanksgiving: Make-Ahead Turkey Gravy.

The beauty of make-ahead gravy lies in its ability to save you time and reduce stress on the big day. By preparing your gravy in advance, you not only ensure a smooth Thanksgiving dinner preparation but also allow the flavors to deepen and meld, resulting in a more robust and delicious gravy.

On Thanksgiving day, simply reheat your make-ahead gravy on the stovetop, adjusting the consistency with additional broth if needed. Your guests will be treated to a flavorful, homemade gravy that complements the turkey and all the other delicious sides perfectly.

In conclusion, make-ahead turkey gravy is a game-changer for a stress-free Thanksgiving feast. By preparing this essential element in advance, you’ll have more time to savor the moments with family and friends, creating lasting memories around the dinner table. Cheers to a happy and delicious Thanksgiving!

Make Ahead Turkey Gravy

Destress your Thanksgiving with this time-saving recipe.

Print Recipe

Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American

Servings 9 People

Ingredients

2 large onions rough chopped
3 carrots rough chopped
3 ribs celery rough chopped
2 Tbls vegetable oil
3 large Turkey wings
3 Tbls cold water
12 cups cold water
6 sprigs of fresh thyme
3 cloves garlic
3 Tbls butter
3 Tbls reserved turkey fat
6 Tbls all-purpose flour
4 cups reserved turkey stock
1 pinch cayenne pepper
Salt and ground black pepper to taste

Instructions

Preheat oven to 450F
Combine onion, carrots, celery and vegetable oil in a large roasting pan and toss to coat. Place Turkey wings on top of vegetables
Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes or more
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over stovetop burners set to medium heat Pour 3 Tablespoons water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 12 cups cold water, thyme and garlic
Bring turkey mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 3 Tablespoons. I prefer to refrigerate the strained broth overnight. The fat rises to the top. Remove and reserve 3 Tablespoons of the fat to make gravy
Strain turkey stock and reserve 4 cups of stock; discard all the solids. Freeze additional stock for future use.
Heat butter and 3 tablespoons turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking constantly, until it begins to smell like cooked pie crust, about 2-3 minutes. If stock is cold then warm it in a small sauce pot. Slowly pour in 4 cups reserved turkey stock, whisking constantly.
Increase heat to medium-high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt and pepper. Refrigerate for up to 4 days OR freeze until ready to use.