Description
This Make-Ahead Turkey Gravy recipe offers a rich, flavorful gravy crafted by roasting turkey wings and vegetables, deglazing with white wine, and thickening with a classic roux. Perfect for elevating your holiday meals or anytime you want a delicious, hearty gravy prepared in advance.
Ingredients
Scale
Roasting Ingredients
- â…“ cup olive oil (divided)
- 3 onions, quartered
- 6 stalks celery, chopped into 2″ chunks
- 4-5 carrots, chopped into 2″ chunks
- 1 bunch fresh thyme
- 2 pounds turkey wings
- Salt and pepper, to taste
Deglazing and Broth
- ¾ cup white wine
- 8 cups chicken broth
Roux and Thickening
- 8 tablespoons butter
- ½ cup flour
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for roasting the turkey wings and vegetables.
- Prepare Pan: Drizzle 2 tablespoons of olive oil on the bottom of the roasting pan. Scatter onions, celery, carrots, and fresh thyme evenly across the pan. Lay the turkey wings on top and season everything generously with salt and pepper. Drizzle the remaining olive oil over the turkey wings.
- Roast Turkey and Vegetables: Place the pan in the preheated oven and roast the turkey wings and vegetables for 45 minutes to 1 hour, or until the turkey wings are golden brown and nicely roasted.
- Deglaze and Add Broth: Remove the pan from the oven and pour in the white wine, scraping the bottom of the pan with a spoon to lift any browned bits. Add the chicken broth to the pan and return it to the oven. Roast for an additional 30 to 45 minutes or until the liquid has reduced by half, concentrating the flavors.
- Strain the Liquid: Carefully remove the turkey wings from the pan and set them aside for another use. Pour the remaining contents, including vegetables and liquid, through a strainer into a large bowl or fat separator to separate the solids from the broth.
- Make the Roux: In a heavy-bottomed pan over medium heat, melt the butter. Gradually whisk in the flour, cooking continuously to form a roux. Continue whisking and cooking for about 2 minutes until the roux becomes golden brown and fragrant.
- Incorporate Broth: Slowly add the strained broth to the roux while whisking constantly to avoid lumps. Simmer the mixture for 30 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
- Cool and Store: Allow the turkey gravy to cool completely before transferring it into an airtight container. Store in the refrigerator until ready to use, making it a perfect make-ahead addition to your meal.
Notes
- Use turkey wings for a rich, flavorful base, or substitute with turkey necks or drumsticks if desired.
- Straining the broth ensures a smooth gravy without vegetable chunks; pressing vegetables gently can extract more flavor.
- If gravy thickens too much upon cooling, reheat gently with a bit of extra broth or water to adjust consistency.
- This gravy freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Season to taste at the end to prevent over-salting during reduction.
