If you’ve ever longed for a perfectly rich, deeply flavorful gravy that you can prepare ahead of time without any last-minute stress, you’re going to adore this Make-Ahead Turkey Gravy Recipe. It’s a true game-changer for holiday dinners, Sunday roasts, or any occasion where turkey takes center stage. This recipe captures all the savory goodness of roasted turkey wings and vegetables, melded with fragrant herbs and a splash of white wine, resulting in a luscious sauce that elevates every bite. Plus, the best part? You get to make this gravy well before the big meal, freeing up your kitchen time and letting you enjoy the festivities more.
Ingredients You’ll Need
Whipping up this Make-Ahead Turkey Gravy Recipe is surprisingly straightforward thanks to simple, essential ingredients that combine to create layers of taste, texture, and color. Each item plays a crucial role from the caramelized vegetables adding natural sweetness, to the turkey wings lending incredible depth of flavor.
- â…“ cup olive oil (divided): Provides the perfect fat for roasting and creating a golden brown base for your gravy.
- 3 onions, quartered: Their natural sweetness and caramelized edges build a rich flavor foundation.
- 6 stalks celery, chopped in 2″ chunks: Adds subtle earthiness and body to the gravy’s profile.
- 4-5 carrots, chopped in 2″ chunks: Brings vibrant color and a hint of natural sweetness to balance the savory notes.
- 1 bunch fresh thyme: Infuses aromatic herbal nuances that elevate the sauce beautifully.
- 2 pounds turkey wings: The star protein for deep, meaty undertones that make this gravy special.
- ¾ cup white wine: Adds a tangy brightness and helps deglaze the pan, lifting caramelized flavors.
- 8 cups chicken broth: The liquid base that enriches the gravy’s volume and taste.
- 8 tablespoons butter: Creates a silky smooth texture and adds richness.
- ½ cup flour: Essential for thickening the gravy to that luscious, pourable consistency.
How to Make Make-Ahead Turkey Gravy Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 400°F. This high temperature is perfect for roasting the turkey wings and vegetables until they develop that gorgeous golden brown color which forms the flavor backbone of your gravy.
Step 2: Arrange and Season
Drizzle 2 tablespoons of olive oil into your roasting pan. Then layer in the quartered onions, celery stalks, carrots, and fresh thyme. Nestle the turkey wings right on top, making sure to season everything generously with salt and pepper. A final drizzle of the remaining olive oil ensures even roasting and prevents drying out.
Step 3: Roast to Perfection
Pop the pan into the oven and roast for 45 minutes to an hour. The wings should turn a beautiful golden brown, and the vegetables should soften and caramelize. This roasting step is key to unlocking those deep, rich flavors that are the heart of this Make-Ahead Turkey Gravy Recipe.
Step 4: Deglaze and Continue Roasting
After roasting, pour the white wine into the hot pan and gently scrape all those delicious browned bits off the bottom — that’s flavor gold! Add the chicken broth, then return the pan to the oven for another 30 to 45 minutes. Keep an eye on it until the liquid reduces by about half; this concentrates the flavors even further.
Step 5: Strain and Save
Once your roasting is complete, remove the turkey wings and set them aside for another use. Strain the liquid and vegetables through a fine strainer or fat separator into a large bowl. This ensures a silky smooth base for your gravy, free from any solids that might distract from its velvety texture.
Step 6: Finish Your Gravy
In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Gradually add the strained liquid, stirring constantly until the gravy thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper, then cool and store if making ahead.
How to Serve Make-Ahead Turkey Gravy Recipe
Garnishes
Fresh herbs like finely chopped parsley or a sprig of thyme add an inviting pop of color and an herbal aroma that complements the gravy’s depth. A light drizzle of extra virgin olive oil can also add a glossy finish just before serving.
Side Dishes
This gravy loves to be partnered with classic Thanksgiving staples – creamy mashed potatoes, fluffy stuffing, and roasted vegetables. The rich, savory sauce brings all these flavors together, making every bite truly memorable. It’s also fantastic over buttered egg noodles or rice for a comforting twist.
Creative Ways to Present
For a modern touch, serve your Make-Ahead Turkey Gravy Recipe in quaint gravy boats or mini pitchers right at the table, encouraging guests to pour their own. Or personalize individual plates with a swoosh of gravy alongside herb sprigs for a restaurant-worthy presentation that looks as wonderful as it tastes.
Make Ahead and Storage
Storing Leftovers
Cool your gravy to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The flavors will continue to develop and deepen, making your Make-Ahead Turkey Gravy Recipe taste even better the next day.
Freezing
This gravy freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months, making it ideal for prepping holiday meals in advance or saving leftovers for a quick dinner later on.
Reheating
Gently reheat the gravy on the stovetop over low heat, stirring occasionally to prevent scorching. If it has thickened too much in the fridge or freezer, simply whisk in a splash of warm broth or water to bring it back to the perfect pouring consistency. The flavor and texture will be just as rich as when freshly made.
FAQs
Can I use other parts of the turkey instead of wings?
Absolutely! While wings are perfect for their rich dark meat and skin, turkey drumsticks or thighs can also work well. Just adjust roasting time accordingly to ensure thorough cooking and caramelization.
Is white wine necessary for the flavor?
The white wine adds a lovely tang and depth, but if you prefer not to use alcohol, you can substitute with a bit of white grape juice combined with a splash of vinegar. This mimics the acidity that brightens the gravy beautifully.
Can I make this gravy gluten-free?
Yes! Use a gluten-free flour or a cornstarch slurry instead of regular flour when thickening your gravy. This lets everyone enjoy the delicious flavors without compromising on texture.
How far in advance can I make the gravy?
You can prepare this Make-Ahead Turkey Gravy Recipe up to 3 days ahead and store it in the refrigerator. For longer storage, freezing is your friend, with up to 3 months of freezer life.
What should I do with the turkey wings after roasting?
Don’t discard those wings! They’re packed with flavor and can be used to make a tasty soup, added to casseroles, shredded for sandwiches, or frozen for future stock-making.
Final Thoughts
This Make-Ahead Turkey Gravy Recipe is nothing short of a revelation for anyone who loves rich, comforting sauces that save time without sacrificing flavor. Once you master it, you’ll wonder how you ever hosted a holiday meal without it. Take the stress out of gravy day and impress your guests with a sauce that’s deeply satisfying and full of warmth — all prepared ahead so you can savor every moment around the table.
Print
Make-Ahead Turkey Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 to 8 servings
- Category: Sauce/Gravy
- Method: Roasting
- Cuisine: American
Description
This Make-Ahead Turkey Gravy recipe delivers a rich and flavorful gravy made from roasted turkey wings and vegetables, perfect for enhancing your holiday meals. Slow-roasting the wings with aromatics and deglazing with white wine results in a deeply savory sauce that can be prepared in advance to save time on the day of your feast.
Ingredients
Roasting
- â…“ cup olive oil (divided)
- 3 onions, quartered
- 6 stalks celery, chopped into 2-inch chunks
- 4–5 carrots, chopped into 2-inch chunks
- 1 bunch fresh thyme
- 2 pounds turkey wings
Deglazing and Sauce
- ¾ cup white wine
- 8 cups chicken broth
- 8 tablespoons butter
- ½ cup flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the turkey wings and vegetables.
- Prepare Roasting Pan: Drizzle 2 tablespoons of olive oil in the bottom of a roasting pan. Scatter the quartered onions, chopped celery, carrots, and fresh thyme over the oil. Lay the turkey wings on top and season generously with salt and pepper. Drizzle the remaining olive oil over the wings.
- Roast Wings and Vegetables: Place the roasting pan in the oven and roast the turkey wings and vegetables for 45 minutes to one hour, or until the wings are golden brown and the vegetables are softened.
- Deglaze Pan: Remove the pan from the oven and pour in the white wine to deglaze. Scrape the bottom of the pan to lift up the browned bits, which add rich flavor to the gravy.
- Add Broth and Continue Roasting: Pour in the chicken broth and return the pan to the oven. Roast for an additional 30 to 45 minutes, allowing the liquid to reduce by about half for a concentrated flavor.
- Strain Gravy Base: Remove the turkey wings from the pan and set aside for another use. Pour the contents of the roasting pan, including the vegetables and liquid, through a strainer into a large bowl or fat separator to separate solids from the broth.
- Thicken Gravy: In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Gradually add the strained broth, whisking constantly until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper as needed.
Notes
- You can store the gravy in the refrigerator for up to 3 days or freeze for up to 3 months.
- For a smoother texture, puree the strained vegetables before adding broth to the roux.
- Use the reserved turkey wings for soup or stock to avoid waste.
- Adjust the thickness of the gravy by varying the amount of flour in the roux.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable; use about 1 teaspoon dried.
