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Best Make-Ahead Turkey Gravy Recipe from Scratch

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This make-ahead turkey gravy is rich, silky, and deeply savory, made with chicken wings for a flavorful base. It saves you from last-minute holiday stress and tastes even better the next day.

Ingredients

Scale
  • 2 pounds chicken wings
  • 1 large onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 garlic cloves, smashed
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 4 cups low-sodium chicken stock
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Salt and black pepper to taste
  • 1/2 cup turkey drippings (optional)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Brown the chicken wings: Heat a large stockpot or Dutch oven over medium-high heat. Add a tablespoon of butter or oil. Once shimmering, add the chicken wings in a single layer (work in batches if needed). Cook without moving for 4-5 minutes until deep golden brown. Flip and repeat on the other side. Remove wings and set aside.
  2. Sauté the vegetables: Add the quartered onion, carrots, celery, and smashed garlic to the pot. Sauté for 3-4 minutes, stirring occasionally, until vegetables soften and onions turn translucent.
  3. Deglaze the pan: Pour in the white wine. Use a wooden spoon to scrape up all browned bits from the bottom. Let the wine bubble and reduce for about 2 minutes until slightly syrupy.
  4. Simmer the stock: Return the chicken wings to the pot. Add chicken stock, fresh thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
  5. Strain the stock: Set a fine-mesh strainer over a large bowl or pot. Pour the stock through, pressing on solids with a spoon to extract as much liquid as possible. Discard solids. You should have about 3 cups of stock.
  6. Make the roux: Wipe out the pot and return to medium heat. Add 4 tablespoons of butter. Once melted, whisk in 1/4 cup of flour. Keep whisking for 2-3 minutes until the mixture turns a light golden color (blond roux) and smells nutty.
  7. Whisk in the stock: Slowly pour the strained stock into the roux, whisking constantly to prevent lumps. Start with a thin stream, then increase to a steady pour. Continue whisking until the gravy thickens and comes to a gentle boil, about 3-4 minutes. It should coat the back of a spoon. Season with salt and pepper to taste.
  8. Finish and store: Remove from heat. If using, stir in turkey drippings. Let cool to room temperature, then transfer to storage containers. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of stock if needed.

Notes

For a deeper flavor, brown the chicken wings well. Use a blond roux for the best texture. Season gradually at the end. This gravy can be made up to 3 days ahead and improves with time.

Nutrition

Keywords: make-ahead turkey gravy, homemade gravy, turkey gravy from scratch, holiday gravy, chicken wing gravy

Find it online: https://lumalunch.com/best-make-ahead-turkey-gravy-recipe-from-scratch/