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Make Ahead Turkey Gravy

This rich and savory Make Ahead Turkey Gravy starts with a deeply flavored homemade turkey broth made from roasted turkey wings, vegetables, herbs, wine, and chicken stock. The finished gravy is smooth, creamy, and perfect for preparing ahead for Thanksgiving, Christmas, or any holiday dinner.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Broth
  • 6 turkey wings use additional wings for even more flavor if desired
  • 2 onions roughly chopped
  • 4 stalks celery roughly chopped
  • 5 carrots roughly chopped
  • 1 bulb garlic halved
  • 1 bundle fresh thyme about 3/4 package
  • 3/4 cup olive oil for roasting
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp dried sage
  • 1/2 cup Chardonnay or other dry white wine
  • 7 cups chicken stock
For One Batch of Gravy
  • 5 tbsp butter
  • 5 tbsp all-purpose flour
  • 1/2 small onion finely diced
  • 5 cloves garlic minced
  • 4 cups turkey broth prepared from above
  • 1 tbsp Worcestershire sauce such as Lea & Perrins
  • 1 tbsp Gravy Master optional, for deeper color
  • 1 tbsp garlic powder or to taste
  • salt to taste
  • black pepper to taste

Equipment

  • Large roasting pan
  • Large colander
  • Stock pot
  • Potato masher
  • Large skillet
  • Whisk

Method
 

Roast the Turkey and Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. Place the turkey wings, roughly chopped onions, celery, carrots, halved garlic bulb, and fresh thyme in a large roasting pan.
  3. Drizzle everything with the olive oil. Sprinkle with the salt, black pepper, and dried sage, then toss until evenly coated.
  4. Roast for 1 hour, or until the turkey wings and vegetables are deeply golden and fragrant.
Add the Liquid
  1. Pour the Chardonnay and chicken stock into the roasting pan.
  2. Return the pan to the oven and roast for another 45 minutes to develop a rich, concentrated broth.
Strain the Turkey Broth
  1. Remove the turkey wings from the roasting pan and set them aside.
  2. Place a large colander over a stock pot and carefully strain the broth, vegetables, and roasting juices into the pot.
  3. Use a potato masher to press the roasted vegetables firmly against the colander to extract as much flavorful liquid as possible. Discard the strained vegetables.
Make the Gravy
  1. In a large skillet over medium heat, melt the butter.
  2. Add the finely diced onion with a small pinch of salt and black pepper. Cook until the onion is soft and translucent.
  3. Add the minced garlic and cook for about 2 minutes, stirring frequently.
  4. Whisk in the all-purpose flour and cook until the mixture is smooth and lightly golden.
  5. Slowly pour in 2 cups of the prepared turkey broth while whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken.
  6. Add the remaining 2 cups turkey broth and whisk until smooth. Bring the gravy to a gentle boil.
  7. Boil gently for 3–5 minutes, or until the gravy begins to thicken and develop a glossy appearance. Reduce the heat to a low simmer.
  8. Stir in the Worcestershire sauce, optional Gravy Master, and garlic powder.
  9. Taste the gravy and adjust with additional salt and black pepper as needed.
  10. Continue simmering for a few more minutes, stirring occasionally, until the gravy is smooth, creamy, rich, and reaches your preferred consistency.

Notes

The roasted and strained turkey broth yields approximately 10 cups, enough for more than one batch of gravy.
One batch of gravy uses 4 cups of the prepared turkey broth and can be doubled or tripled as needed.
The roasted turkey wings can be saved and served as part of another meal.
Gravy Master is optional but gives the finished gravy a deeper, richer brown color.
The turkey broth and gravy can be prepared ahead of time and reheated before serving. If the gravy becomes too thick while reheating, whisk in additional turkey broth a little at a time until the desired consistency is reached.