Make-Ahead Turkey Gravy

If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock[ (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.]

Total Time:
1 hr 45 min
20 min
15 min
1 hr 10 min

about 4 cups

  • 1 pound turkey wings, legs or neck pieces, cut into small pieces
  • Kosher salt and freshly ground black pepper
  • 8 cups homemade turkey stock or low-sodium chicken broth
  • 5 fresh sprigs thyme
  • 2 dried bay leaves
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup all-purpose flour
  • Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.

  • Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.

  • Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.

  • Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.

  • To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

The gravy can be served right away instead of frozen. Or refrigerate it in an airtight container for up to 2 days.

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