Description
This Best Make Ahead Gravy for Turkey recipe delivers rich, flavorful gravy made from roasted turkey wings and aromatic vegetables. Perfect for preparing in advance, it simmers slowly to develop a deep, savory taste and smooth texture, making it an ideal accompaniment for your holiday turkey or any poultry dish.
Ingredients
Scale
Turkey and Broth Base
- 4 turkey wings or other parts (4 to 5 pounds total)
- 2 medium onions, roughly chopped
- 1 cup water
- 6 cups chicken broth (or 6 cups water with 6 teaspoons turkey base)
- 1-2 carrots, chopped
- ½ teaspoon dried thyme
Gravy Thickening and Seasoning
- ¾ cup all-purpose flour
- 2 cups chicken broth
- 2 tablespoons butter
- ½ teaspoon ground pepper (more to taste)
- ½ to 1 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Lightly grease a large baking sheet to prepare for roasting the turkey parts.
- Prepare Turkey and Onions: Arrange the turkey wings or parts on the baking sheet. Scatter the roughly chopped onions evenly over the pan.
- Roast Turkey: Roast the turkey parts in the oven for 1 hour to 1 hour and 15 minutes until browned on top and cooked through.
- Transfer Turkey to Stock Pot: Remove the roasted turkey parts from the oven and place them into a large stock pot.
- Deglaze the Baking Sheet: Place the baking sheet over two burners on medium heat. Add 1 cup of water and use a wooden spoon to scrape up all the browned bits from the pan. Pour this flavorful liquid into the stock pot with the turkey parts.
- Add Broth and Vegetables: Add 6 cups of chicken broth (or 6 cups water with turkey base), the chopped carrots, and dried thyme into the pot.
- Simmer the Stock: Simmer the mixture uncovered for approximately 1 hour and 30 minutes to develop flavor.
- Remove Turkey Parts: Take out the turkey parts from the pot and set them aside. The meat can be saved for other recipes but may be tough.
- Strain the Stock: Pour the broth and vegetables through a colander into a bowl. Discard or enjoy the softened vegetables as desired.
- Chill the Broth: Place the bowl in the freezer for about 20 minutes to allow the fat to solidify on top, making it easy to skim off.
- Return Broth to Pot and Boil: Pour the defatted broth back into the pot and bring it to a gentle boil.
- Prepare Flour Slurry: In a separate bowl, whisk together the ¾ cup flour with 2 cups of chicken broth, removing all lumps.
- Thicken Gravy: Slowly whisk the flour mixture into the boiling broth. Continue to boil for 5 minutes while stirring constantly to avoid lumps and cook out the flour taste.
- Finish Seasoning: Stir in the butter, ground pepper, and salt. Taste and adjust seasoning, adding more salt, pepper, thyme, or up to 1 teaspoon turkey base if desired.
- Cool and Store: Let the gravy cool before transferring it to ziplock bags for freezing.
- Reheat and Use: Thaw the gravy overnight in the refrigerator or reheat directly in the microwave on the day of serving.
- Optional Pan Dripp Addition: If making turkey on the same day, add the fat-skimmed pan drippings from the roasted turkey to the gravy for extra richness.
Notes
- This gravy can be made several days ahead and freezes well.
- Skimming the fat after chilling improves the flavor and texture.
- Using turkey base is optional but enhances the savory taste.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- The turkey wings and parts provide excellent gelatin for a rich-bodied gravy.
