Perfect Make Ahead Turkey Gravy Recipe for Thanksgiving

Introduction

Oh, the magic of Thanksgiving. The air is filled with the aroma of roasted turkey, creamy mashed potatoes, and freshly baked pies. But let me tell you, nothing completes the holiday feast quite like a rich, velvety turkey gravy. The first time I made this make-ahead turkey gravy, it was a game-changer. No more last-minute scrambling to whisk up a gravy while the turkey rested and guests mingled. This recipe gave me back the precious moments of Thanksgiving, letting me bask in the joy of the day with my family.

Years ago, I remember my grandma standing over the stove, meticulously stirring her gravy. She’d always say, “Gravy is the soul of Thanksgiving dinner.” She was right. When I finally mastered this make-ahead version, I felt like I had unlocked a secret that I wish I’d known earlier. It’s the kind of recipe that makes you sigh with relief and smile because you know you’ve got something special up your sleeve for the big day.

My family couldn’t get enough of it. They were practically scraping the bottom of the gravy boat before the turkey was even finished. I can’t blame them—this gravy is that good. It’s become a staple for every holiday meal, and I’m convinced it’s the perfect way to bring a little extra joy to your Thanksgiving table. Trust me, you’re going to want to bookmark this recipe and make it every year.

Why You’ll Love This Recipe

• Stress-Free Thanksgiving: Get ahead of the holiday chaos by prepping this gravy days in advance.
• Rich and Flavorful: Made with roasted turkey wings and aromatic vegetables, it’s packed with deep, savory flavor.
• Foolproof: No lumps, no panic—just smooth, silky perfection every time.
• Perfect for a Crowd: Whip up a big batch that’s enough to satisfy even the gravy lovers in your life.
• Customizable: Adjust the seasoning and thickness to suit your family’s taste. Love it creamier? Add a splash of heavy cream. Prefer a darker gravy? Let it simmer longer.

What sets this recipe apart is the ability to make it ahead. No more standing over the stove at the last minute trying to whisk out lumps or wondering if you’ll have enough drippings from the turkey. With this recipe, you’re all set before your guests even arrive, leaving you with more time to enjoy the holiday and less time fighting the stovetop chaos.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a deep, savory turkey gravy that will be the star of your Thanksgiving table. Many of these are pantry staples, and a few are seasonal favorites you’ll want to stock up on.

• Turkey wings: About 2-3 large wings (roasted for maximum flavor).
• Carrots: 2 medium carrots, roughly chopped (adds sweetness).
• Celery: 2 stalks, chopped.
• Onion: 1 large yellow onion, quartered.
• Garlic: 3 cloves, smashed (adds depth).
• Butter: 4 tablespoons, unsalted (for richness).
• Flour: 4 tablespoons (all-purpose works best, or use gluten-free flour for dietary needs).
• Chicken or turkey broth: 6 cups (use homemade or store-bought).
• Bay leaves: 2 (for subtle earthiness).
• Fresh thyme: A few sprigs or 1 teaspoon dried thyme.
• Salt & pepper: To taste.

If you’re in the mood for experimenting, you could add a splash of white wine for extra depth or toss in a sprig of fresh rosemary for a woodsy aroma.

Equipment Needed

• Roasting pan: For cooking the turkey wings and vegetables.
• Large stockpot: To simmer the broth and develop those deep flavors.
• Fine-mesh strainer: Essential for a smooth, lump-free gravy.
• Whisk: For blending the roux into the broth without any lumps.
• Measuring cups and spoons: Precision is key for perfect gravy.
• Ladle: To serve the gravy with style.

If you don’t have a roasting pan, a deep baking dish will work just fine. And if you’re in a pinch, you can use a regular colander lined with cheesecloth as a makeshift strainer.

Preparation Method

1. Prep the ingredients: Preheat your oven to 400°F (200°C). Roughly chop the carrots, celery, and onion, and smash the garlic cloves.
2. Roast the turkey wings: Place the turkey wings, vegetables, and garlic in a roasting pan. Roast for 45-50 minutes, turning once, until the wings are golden brown and the vegetables are caramelized.
3. Make the broth: Transfer the roasted wings and vegetables to a large stockpot. Add 6 cups of chicken or turkey broth, along with bay leaves and thyme. Bring to a boil, reduce heat, and simmer uncovered for 1.5 hours. Skim off any foam or fat that rises to the surface.
4. Strain the broth: Remove the wings and vegetables from the pot. Pour the broth through a fine-mesh strainer into a clean bowl or another pot. Discard the solids.
5. Make the roux: In the same stockpot, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook for 2-3 minutes, stirring constantly, until golden and bubbly.
6. Combine roux with broth: Slowly pour the strained broth into the roux, whisking constantly to avoid lumps. Once combined, bring to a simmer and cook for 10-15 minutes until thickened to your desired consistency.
7. Season and cool: Season the gravy with salt and pepper. Remove from heat and let it cool completely.
8. Store the gravy: Transfer the cooled gravy to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.

Reheat the gravy over low heat, whisking occasionally, and if needed, add a splash of broth or water to adjust the consistency.

Cooking Tips & Techniques

If you’ve ever struggled with lumpy gravy or bland flavor, I’ve been there! Here are my tried-and-true tips to make this recipe foolproof:

• Roast for flavor: Don’t skip roasting the turkey wings and veggies. That caramelization adds depth and richness that you just can’t get with unroasted ingredients.
• Choose the right whisk: A sturdy balloon whisk works wonders for blending the roux and broth seamlessly.
• Take your time with the roux: Cook it slowly until golden brown—it’s the base of your gravy and makes all the difference.
• Adjust consistency: If your gravy is too thick, thin it with a bit more broth or water. Too thin? Simmer it longer to reduce.
• Taste as you go: Always taste and adjust the seasoning—you don’t want to overpower the turkey or other side dishes.

And if you’re worried about messing up, don’t be! This recipe is forgiving and easy to tweak. It’s all about finding your perfect balance of flavor and thickness.

Variations & Adaptations

One of my favorite things about this make-ahead turkey gravy is how versatile it is. Here are some ideas to make it your own:

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend or cornstarch. Just whisk the cornstarch with cold water before adding to avoid clumping.
• Dairy-Free: Use olive oil or plant-based butter instead of regular butter for a dairy-free version.
• Herbaceous twist: Try adding a handful of fresh parsley, rosemary, or sage to the broth for a fragrant, herbal note.
• Wine-infused: Deglaze the roasting pan with 1/2 cup of white wine before adding the broth for an extra layer of flavor.

Last year, I tried swapping out the turkey wings for chicken thighs, and it worked beautifully! The gravy was just as rich and delicious, but with a slightly lighter flavor.

Serving & Storage Suggestions

Serve this gravy warm over your Thanksgiving feast. It pairs perfectly with turkey, mashed potatoes, stuffing, and even roasted vegetables. Place it in a pretty gravy boat for a festive touch, and don’t forget a ladle for easy serving.

To store, let the gravy cool completely before transferring it to an airtight container. Refrigerate for up to 3 days, or freeze for up to 3 months. When reheating, use a saucepan over low heat, stirring occasionally. If the gravy is too thick, add a little broth or water to thin it out to your desired consistency.

One thing I’ve learned over the years—gravy often tastes even better the next day because the flavors deepen and meld together. So don’t worry if you have leftovers; they’ll elevate your post-Thanksgiving sandwiches!

Nutritional Information & Benefits

This make-ahead turkey gravy is not only delicious but also has its perks. Here’s a quick breakdown:

• Calories (per serving): Approximately 120
• Protein: Packed with flavor from turkey wings and broth.
• Low-carb: Skip the flour and use a low-carb thickener for keto-friendly gravy.
• Rich in minerals: Turkey bones release collagen and nutrients into the broth, making it nourishing and healthy.

While this recipe isn’t necessarily low-calorie, it’s a fantastic way to enjoy the indulgence of the holidays without compromising flavor. Plus, making it ahead means less stress, which is always good for your mental health!

Conclusion

FAQs

Can I make this gravy without turkey wings?

Yes, you can use chicken thighs or drumsticks as a substitute. They’ll still give you a rich, flavorful broth.

How do I thicken my gravy?

If your gravy isn’t thick enough, simmer it for a little longer to reduce it. You can also mix a teaspoon of cornstarch with cold water and whisk it in.

Can I freeze this gravy?

Absolutely! Let the gravy cool completely and transfer it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months.

What’s the best way to reheat this gravy?

Reheat the gravy slowly over low heat in a saucepan, stirring occasionally. If it’s too thick, add a splash of broth or water to thin it out.

How can I add more flavor to my gravy?

Try adding a splash of white wine, fresh herbs like rosemary or sage, or even a pinch of smoked paprika for a unique twist. Taste and adjust seasoning as needed!

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