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Turkey Gravy to Make Ahead

Photo Credit
Elena Veselova/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1-1/2 quarts
Category
Sauces
Course
Main Dish

Many cooks will make the gravy for a turkey dinner in advance, especially for Thanksgiving, so you’re not scrambling on the day of the feast. This make-ahead turkey gravy is rich in flavor thanks to roasted turkey wings.

The gravy will last in the fridge a day or two without a problem, and the flavors even deepen and improve as they marinate. Or, store it in an airtight container and freeze for up to 3 months.

Ingredients
3 tablespoons olive oil
2 turkey wings and 1 turkey neck from the butcher
1 large carrot, chopped
1 large celery stick, chopped
1 medium onion, chopped
1 1/2 tablespoons salt, kosher-style
1 teaspoon pepper, freshly ground
3 quarts water
1 stick butter, unsalted
1/2 cup all purpose flour

Instructions

  1. Add the olive oil to the bottom of a stock pot and cook the turkey parts over medium-high heat until browned.
  2. Reduce heat to medium and add the chopped carrot, celery, onion, salt, and pepper. Sauté until the onions are translucent, about 6 minutes.
  3. Pour the water into the pot, bring to a simmer, then reduce heat to low and simmer the stock, uncovered, for 1 hour.
  4. Melt butter in a big pot over medium heat, then whisk in the flour to form a roux. Cook, stirring constantly, for 10 minutes.
  5. Remove from the heat and slowly whisk in the turkey stock.
  6. Set the gravy on medium-low heat and slowly bring to a simmer, stirring occasionally, until the gravy thickens, about 10 minutes.
  7. Use a sieve to strain out the turkey pieces and vegetables, then taste and add salt and pepper as needed. 

Store in the fridge for a couple days if desired. Serve hot!

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Cindi</span> Sun, 11/20/2022 - 17:50
1 stick of butter & 1/2 c all purpose flour did not thicken the gravy. I had to double that. Other modifications: using chicken stock instead of water; adding fresh sprigs of Rosemary, thyme, oregano during the simmering phase; straining the meat, veggies, herbs BEFORE adding the roux (surely it has to strain better before it is thickened).
<span>Jan</span> Sun, 11/19/2023 - 19:49
I like your ideas. I'm going to try it but will use turkey broth. Thanks Cindi!