Go Back
–+ servings
Gravy in a pan with a whisk and pepper on side.

Make-Ahead Turkey Gravy

Garnish With Lemon
An easy make-ahead gravy that you can freeze and reheat. Your gravy is done before your turkey goes in the oven!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Side Dishes
Cuisine American
Servings 8 servings
Calories 420 kcal

Equipment

Ingredients
  

  • ⅓ cup olive oil divided
  • 3 onions, quartered
  • 6 stalks celery, chopped in 2" chunks
  • 4-5 carrots, chopped in 2" chunks
  • 1 bunch fresh thyme
  • 2 pounds turkey wings
  • ¾ cup white wine
  • 8 cups chicken broth
  • 8 tablespoons butter
  • ½ cup flour

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox.

Instructions
 

  • Preheat oven to 400°F.
  • Drizzle the bottom of the roasting pan with 2 tablespoons of olive oil. Scatter the onions, celery, carrots and thyme in the bottom of the roasting pan. Lay the turkey wings on top and season well with salt and pepper. Pour the remaining olive oil oven the turkey wings and place in the oven.
    ⅓ cup olive oil, 3 onions,, 6 stalks celery,, 4-5 carrots,, 1 bunch fresh thyme, 2 pounds turkey wings
  • Roast turkey wings and vegetables for 45 minutes to one hour or until turkey wings are golden brown.
  • Add wine to deglaze pan and scrape browned bits off the bottom. Pour chicken broth into pan. Roast for additional 30- 45 minutes or until liquid is reduced by half.
    ¾ cup white wine, 8 cups chicken broth
  • Remove wings from pan and save for another use. Pour remaining contents of roasting pan (liquid and vegetables) into a strainer set over a large bowl or fat separator.
  • Melt butter in a heavy bottom pan over medium heat. Add flour to pan, whisking constantly. Cook for 2 minutes until golden brown.
    8 tablespoons butter, ½ cup flour
  • Slowly add broth from bowl/fat separator and whisk constantly to avoid lumps. Cook for 30 minutes until thickened. Season with salt and pepper to taste.
  • Cool completely and store in an airtight container.

Notes

Ingredient Notes:

  • Turkey Wings: These are readily available in the frozen or refrigerated section of your meat department at the grocery store. If using frozen wings, thaw completely before roasting.
  • Carrots: Leave the skin on for extra flavor.
  • Onions: Yellow or sweet onions work great. No need to peel them before adding to the roasting pan.
  • Fresh herbs: You can use a poultry mix or just a bunch of fresh thyme.
  • White wine: A dry white wine works best. Use one you enjoy drinking since you’ll only need about a cup.
  • Chicken broth: Either turkey or chicken broth work great, use what you have on hand.

Top tips:

  1. Roast for rich flavor. Don’t skip roasting the turkey parts and vegetables until golden brown. This builds the deep, savory base that sets your gravy apart.
  2. Deglaze the pan. Use dry white wine (or broth) to loosen all those flavorful browned bits - that’s pure flavor gold for your gravy.
  3. Strain for a silky finish. After simmering, strain the broth to remove any solids for a perfectly smooth, restaurant-style texture.
  4. Cool before storing. Let the gravy cool completely before refrigerating or freezing. This prevents separation and keeps it silky when reheated.
  5.  Reheat gently. Warm it slowly over low heat, whisking as you go. Add a splash of broth or pan drippings to refresh the flavor and consistency.
  6.  Season at the end. Flavors concentrate as the gravy reduces, so always taste and adjust salt and pepper just before serving.

Nutrition

Serving: 113gramsCalories: 420kcalCarbohydrates: 14gProtein: 19gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 88mgSodium: 939mgPotassium: 413mgFiber: 2gSugar: 4gVitamin A: 5483IUVitamin C: 6mgCalcium: 48mgIron: 2mg

Nutrition info not guaranteed to be accurate.

Did you make this recipe?Tag us on Instagram or leave a comment!