Why You’ll Love This Recipe

I used to whisk gravy in a panic while the turkey rested and everyone hovered in the kitchen, so now I make mine ahead and never look back. The secret is roasting turkey wings until they’re deeply browned, then simmering them with aromatics to build a stock with real turkey flavor. A golden roux thickens it into a smooth, glossy gravy, and a splash of soy sauce and a little Worcestershire add savory depth. You can make it up to a week in advance, and on the big day you just reheat it and stir in a spoonful of pan drippings if you have them. It’s one less thing to stress about.

Ingredients

For the turkey stock

3 lbs turkey wings (or a mix of wings and necks)
1 tablespoon vegetable oil
1 large yellow onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, smashed
6 cups water
2 cups low-sodium chicken or turkey broth
3 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns

For the gravy

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups turkey stock (from above), warmed
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves, finely chopped
1/2 teaspoon black pepper
Salt, to taste
2 to 4 tablespoons pan drippings (optional, on the day)

Directions

Roast the wings. Heat the oven to 425°F. Toss the turkey wings with the oil on a rimmed baking sheet and roast for 45 minutes to 1 hour, turning once, until deeply golden brown.
Roast the vegetables. Add the onion, carrots, celery, and garlic to the pan for the last 25 minutes, until browned at the edges.
Deglaze. Transfer everything to a large stockpot. Add a splash of water to the baking sheet and scrape up the browned bits, then pour that into the pot.
Simmer the stock. Add the water, broth, thyme, bay leaves, and peppercorns. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2 hours, skimming any foam, until reduced by about a third.
Strain. Pour through a fine-mesh sieve, pressing on the solids. You should have about 4 to 5 cups of stock. Skim off the fat.
Make the roux. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 4 to 5 minutes until it turns a light peanut-butter color.
Add the stock. Slowly pour in the warm stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer.
Thicken. Simmer for 10 to 15 minutes, stirring often, until the gravy coats the back of a spoon.
Season. Stir in the soy sauce, Worcestershire, chopped thyme, and pepper. Taste and add salt as needed.
Cool and store. Let the gravy cool for 30 minutes, stirring occasionally, then transfer to an airtight container and refrigerate.
Reheat on the day. Warm gently over medium-low heat, whisking, and thin with a splash of broth if needed. Stir in pan drippings, if using, and adjust the seasoning.

Servings and Timing

Servings: About 4 cups, enough for 8 to 10 people
Prep time: 20 minutes
Cook time: About 3 hours (stock and gravy combined)
Total time: About 3 hours 20 minutes

Short on time? Skip steps 1 to 5 and use 4 cups of good-quality store-bought turkey or chicken stock, simmered for 10 minutes with the thyme and a bay leaf. You’ll have gravy in about 30 minutes.

Variations

Gluten-free: Replace the flour with 1/4 cup cornstarch whisked into 1/4 cup cold stock, then simmer into the gravy. Use tamari instead of soy sauce.
Mushroom gravy: Sauté 8 oz sliced mushrooms in the butter until browned before adding the flour.
Herby: Add a teaspoon of chopped fresh sage and a sprig of rosemary while simmering.
Extra rich: Stir in 2 tablespoons of heavy cream at the end.
Wine-spiked: Deglaze the roasting pan with 1/2 cup dry white wine or sherry and let it reduce before adding the water.
Vegetarian: Use a rich mushroom and vegetable stock, and add a tablespoon of miso for depth.
Freezer batch: Double the recipe and freeze half for later.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 5 days. A skin may form on top, so press plastic wrap against the surface or whisk it back in.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm in a saucepan over medium-low heat, whisking often, and add broth a tablespoon at a time to loosen it. Bring to a gentle simmer before serving.
Microwave: Heat in 1-minute bursts, stirring in between.

FAQs

Why is my gravy lumpy?
The stock was probably added too quickly or was too cold. Whisk constantly as you pour, and if lumps form, strain the gravy through a fine-mesh sieve.

How do I fix thin gravy?
Simmer it a few more minutes to reduce. If it’s still thin, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it in.

How do I fix gravy that’s too thick?
Whisk in warm stock or broth a splash at a time until it looks right.

Why does my gravy taste bland?
Gravy usually needs more salt than you’d think. Add a splash of soy sauce or a squeeze of lemon, and taste as you go.

Can I make it without turkey wings?
Yes. Use 6 cups of good store-bought stock and simmer it with a roasted onion and a few herbs for extra flavor.

Can I add pan drippings later?
Absolutely. Skim the fat first, then stir in a few tablespoons for that classic roast-turkey flavor. Taste before adding salt, especially if the turkey was brined.

Why is my gravy greasy?
Skim the fat from the stock before making the roux, and from the finished gravy after chilling, since the fat solidifies on top.

Conclusion

This make-ahead gravy has saved me more times than I can count on Thanksgiving, and it’s every bit as good as gravy made from drippings. It’s rich, silky, and ready when you are, which means one less thing to juggle. I hope it takes some of the pressure off your holiday too. If you make it, I’d love to hear how it turned out!

Make-Ahead Gravy

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This Make-Ahead Gravy takes the stress out of holiday cooking by letting you prepare a rich, savory turkey gravy days before the big meal. Roasted turkey wings build a deeply flavorful stock, then a golden butter-and-flour roux turns it silky and smooth. Reheat it on the day, whisk in any pan drippings, and serve.

Author: Laura
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 8 cups
Category: Sauce
Method: Simmering
Cuisine: American

Instructions

Roast the turkey: Preheat the oven to 425°F (220°C). Toss the turkey wings with the oil and spread them on a rimmed baking sheet. Roast for 45-60 minutes, turning once, until deep golden brown.
Roast the vegetables: Add the onion, carrots, celery, and garlic to the pan during the last 20 minutes of roasting.
Make the stock: Transfer everything to a large pot. Pour a little water onto the baking sheet, scrape up the browned bits, and add to the pot. Add the water, broth, thyme, sage, and bay leaves.
Simmer: Bring to a boil, reduce the heat, and simmer partially covered for 1 1/2 to 2 hours, until reduced by about one-third.
Strain: Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 6 cups. Skim off excess fat.
Make the roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 4-5 minutes, stirring constantly, until the roux is golden brown and smells nutty.
Build the gravy: Slowly whisk in the warm stock, a little at a time, until smooth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until thickened.
Season: Stir in the soy sauce, salt, and pepper. Taste and adjust.
Cool and store: Cool completely, then transfer to airtight containers and refrigerate for up to 4 days.
Reheat: Warm over low heat, whisking often. Stir in turkey pan drippings and thin with a splash of broth if needed.

Notes

Turkey wings give the gravy the same flavor as roasted turkey without waiting for the holiday bird.
A darker roux means deeper flavor, but cook it carefully, since it can burn quickly.
Add the warm stock gradually and whisk constantly to avoid lumps. If lumps form, strain the gravy.
The gravy thickens as it chills. Thin it with warm broth when reheating.
Freeze in portions for up to 3 months. Thaw overnight in the fridge and rewarm slowly.
The stock can be made up to 3 days ahead, and the roux added on the day.

Nutrition

Serving Size: 1/4 cup
Calories: 55
Sugar: 1 g
Sodium: 190 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 10 mg