Make Ahead Turkey Gravy

This recipe helps you prepare a rich, savory gravy days or even weeks before your big meal. By making a flavorful stock from scratch and thickening it into a smooth gravy, you get a delicious result without any last-minute fuss.

Making gravy ahead of time frees up precious stovetop space and reduces stress on a busy cooking day. This recipe relies on kitchen staples to build a deep, roasted flavor that tastes like it was made right alongside the turkey.

Why will you love Make Ahead Turkey Gravy?

Deeply browning the chicken wings and vegetables is the most important step for building a rich, roasted flavor base for the stock.

Reducing the stock after the initial simmer concentrates its flavor, making the final gravy more intense and savory.

Using a classic roux of cooked butter and flour is a reliable way to thicken the gravy and give it a smooth, velvety body.

Make Ahead Turkey Gravy Ingredients

• Chicken Wings: The collagen in the wings gives the stock body and richness. Turkey wings or a turkey neck/back also work well.

• Red Wine: A dry red like Merlot or Cabernet Sauvignon adds depth. If you prefer not to use wine, you can deglaze with a splash of balsamic vinegar or just use water.

• Miso Paste: This adds a deep umami flavor that makes the gravy taste more complex. White or yellow miso can be used if you can’t find brown.

• Unsalted Butter: Using unsalted butter is best, as it allows you to control the final saltiness of the gravy to your own taste.

• Fresh Herbs: Fresh thyme and sage give the stock an aromatic, classic holiday flavor. If you must use dried, use about 1 teaspoon of each.

Exact quantities are in the recipe card below.

How to Make Make Ahead Turkey Gravy

Step 1: Build the Stock Base

First, brown the chicken wings until they are golden, then set them aside. Cook the vegetables in the same pot until they get some dark brown spots. This color is where all the flavor starts.

Step 2: Simmer and Reduce

Return the wings to the pot with the herbs. Use wine to scrape up all the tasty browned bits from the bottom. Add water, cover the pot, and simmer for an hour. After it rests, strain the stock and simmer it again to reduce it by about a third, which makes the flavor extra strong.

Step 3: Make the Gravy

Create a simple roux by cooking butter and flour together until golden. Slowly whisk in the concentrated stock, which you’ve seasoned with umami-rich miso and Worcestershire. Simmer everything together until it’s thick enough to coat a spoon.

What to Serve with Make Ahead Turkey Gravy

This gravy is the perfect partner for roasted turkey and creamy mashed potatoes. It’s also great spooned over stuffing or used for open-faced turkey sandwiches.

Helpful Tricks for Make Ahead Turkey Gravy

Using a heavy-bottomed pot like a Dutch oven is important for browning the ingredients without scorching.

For even more turkey flavor on the day of serving, you can whisk in a few tablespoons of defatted pan drippings from your roasted turkey.

The stock can be made and frozen on its own. Just complete steps 1-5, then cool and freeze the stock for up to 3 months. Thaw it before proceeding with the recipe.

For the smoothest possible gravy, don’t skip the final strain through a fine-mesh sieve. It removes any small bits of herbs or potential lumps.

How to Store and Freeze Make Ahead Turkey Gravy

Store the finished gravy in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, warm it gently on the stovetop or in the microwave, whisking until smooth. You may need to add a splash of water or broth to reach the desired consistency.

Make Ahead Turkey Gravy Recipe FAQs

Can I make this without wine?

Yes, you can deglaze the pot with water, chicken broth, or even a splash of balsamic vinegar instead of red wine. The goal is to lift the flavorful browned bits from the bottom of the pot.

My gravy is lumpy, how do I fix it?

The easiest way to fix lumps is to pour the gravy through a fine-mesh sieve. For future batches, make sure you pour the stock into the roux very slowly while whisking constantly.

Can I use turkey drippings with this gravy?

Absolutely. On Thanksgiving day, you can whisk in a few tablespoons of defatted turkey drippings from your roasting pan right at the end. It will add an extra layer of authentic turkey flavor.

Make Ahead Turkey Gravy

Rich, flavorful turkey gravy made from a deeply browned chicken wing stock, ready for your holiday table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Sauce

Cuisine American

Servings 12

Ingredients

  

• 1.5 lbs chicken wings cut into 3 pieces each, 680 g
• 2 tablespoons vegetable oil 30 ml
• 1 large onion quartered
• 1 large carrot cut into large chunks
• 2 celery stalks cut into large chunks
• 8 sprigs fresh thyme
• 6 fresh sage leaves
• 1 teaspoon black peppercorns
• 1/4 cup dry red wine 60 ml
• 6 cups water 1.4 L
• 3 tablespoons unsalted butter 42 g
• 3 tablespoons all-purpose flour 25 g
• 1 teaspoon brown miso paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dark brown sugar
• 1/2 teaspoon freshly ground black pepper
• Kosher salt to taste

Instructions

 

• Heat oil in a large Dutch oven or heavy-bottomed pot over high heat. Add the chicken wing pieces in a single layer and cook until deeply browned on all sides. Remove the wings to a plate and set aside.
• Add the onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are well-browned, about 8-10 minutes. Getting a dark color on the onions is key for a rich flavor.
• Return the chicken wings to the pot. Add the thyme, sage, and whole peppercorns. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the 6 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour. After an hour, turn off the heat and let the stock rest, still covered, for 30 minutes.
• Strain the stock through a colander or coarse-mesh sieve into a clean saucepan, discarding the solids. Bring the strained stock to a simmer over medium-high heat and cook until it has reduced to about 3 cups, which takes about 30 minutes. This concentrates the flavor.
• In a separate medium saucepan, melt the butter over medium-low heat. Whisk in the flour to form a paste, or roux. Cook, whisking constantly, for 3-5 minutes until the roux is a light golden brown and smells nutty.
• Take 2 cups of your warm, reduced stock. Whisk the miso paste, Worcestershire sauce, brown sugar, and ground black pepper into the stock until smooth.
• While whisking the roux constantly, slowly pour the seasoned stock into the saucepan. Continue whisking to prevent lumps.
• Increase the heat to medium and bring the gravy to a gentle simmer. Cook, whisking often, for about 5 minutes, until the gravy has thickened and coats the back of a spoon. Taste and season with salt as needed. For an extra-smooth finish, strain the gravy through a fine-mesh sieve before serving or storing.

Notes

Using a heavy-bottomed pot like a Dutch oven is important for browning the ingredients without scorching.

For even more turkey flavor on the day of serving, you can whisk in a few tablespoons of defatted pan drippings from your roasted turkey.

The stock can be made and frozen on its own. Just complete steps 1-5, then cool and freeze the stock for up to 3 months. Thaw it before proceeding with the recipe.

For the smoothest possible gravy, don't skip the final strain through a fine-mesh sieve. It removes any small bits of herbs or potential lumps.

Keyword Gravy, make ahead turkey gravy, Make-ahead, Thanksgiving, turkey