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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.

Ingredients

  • 3 lbs (1.4 kg) turkey wings or drumsticks
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 6 cups (1.4 L) water
  • 4 cups (960 ml) low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 bay leaves
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (65 g) all-purpose flour
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. 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.
  2. Roast the vegetables: Add the onion, carrots, celery, and garlic to the pan during the last 20 minutes of roasting.
  3. 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.
  4. 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.
  5. Strain: Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 6 cups. Skim off excess fat.
  6. 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.
  7. 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.
  8. Season: Stir in the soy sauce, salt, and pepper. Taste and adjust.
  9. Cool and store: Cool completely, then transfer to airtight containers and refrigerate for up to 4 days.
  10. 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

Find it online: https://thefamilycooking.com/make-ahead-gravy/