Description
This Make-Ahead Turkey Gravy recipe yields a rich and flavorful gravy made from roasted turkey wings and aromatic vegetables. Perfect for holiday dinners or any time you want a savory sauce, this gravy can be prepared in advance and reheated as needed, offering a delicious complement to your turkey or mashed potatoes.
Ingredients
Scale
Roasting Ingredients
- ⅓ cup olive oil (divided)
- 3 onions, quartered
- 6 stalks celery, chopped in 2-inch chunks
- 4-5 carrots, chopped in 2-inch 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
Gravy Thickening Ingredients
- 8 tablespoons butter
- ½ cup flour
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the turkey wings and vegetables.
- Prepare the roasting pan: Drizzle 2 tablespoons of olive oil at the bottom of a roasting pan. Scatter the quartered onions, chopped celery, carrots, and fresh thyme evenly across the bottom. Place the turkey wings on top and season generously with salt and pepper. Drizzle the remaining olive oil over the wings.
- Roast the turkey wings and vegetables: Place the roasting pan in the oven and roast for 45 minutes to 1 hour, or until the turkey wings are golden brown and vegetables are tender.
- Deglaze the pan: Remove the pan from the oven and pour the white wine into it. Use a spoon or spatula to scrape up all the browned bits stuck to the pan bottom. Add the chicken broth and return the pan to the oven for another 30 to 45 minutes, allowing the liquid to reduce by half.
- Strain the liquid: Remove the turkey wings from the pan and save them for another use. Pour the remaining mixture of liquid and roasted vegetables through a strainer into a large bowl or a fat separator to remove solids and excess fat.
- Make the roux: In a heavy-bottomed pan over medium heat, melt the butter. Add the flour and whisk constantly, cooking for about 2 minutes until the mixture turns golden brown, which will add a deep flavor to your gravy.
- Combine and thicken: Gradually add the strained broth from the bowl to the roux, whisking continuously to prevent lumps. Cook for about 30 minutes, stirring frequently, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
- Cool and store: Allow the gravy to cool completely before transferring it to an airtight container. Store in the refrigerator until ready to use. Reheat gently before serving.
Notes
- This gravy can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use turkey wings from your turkey roast or buy separately for an economical option.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- If you prefer a smoother gravy, you can strain the liquid twice or use an immersion blender to puree the vegetables before adding the roux.
- Adjust the seasoning at the end to suit your taste preferences.
