How to Make Perfect Make Ahead Turkey Gravy

For some cooks, making turkey gravy can be intimidating. Even experienced cooks find that making turkey gravy, while hungry guests are smelling the roast turkey, can be stressful. Fear no more. I will show you how to make delicious turkey gravy that you can make a few days ahead-- or even freeze. On Turkey Day, all you have to do is add extra turkey drippings and you will have perfect gravy! If you're grilling your turkey, don't worry if you don't have drippings. This recipe still works!

Course main, Sauces

Cuisine American

Keyword Christmas, make ahead gravy, Thanksgiving, turkey gravy

Prep Time 10

Cook Time 3 1

Total Time 3 11

Servings servings

Calories 156kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

4 turkey wings can use 2 turkey legs
4 ribs celery (use leaves too)
1 onion cut into chunks
4 cloves garlic smashed
8 cups water
10 peppercorns
2 bay leaves
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 1/2 cups turkey stock strained with fat skimmed
1/2 cup whole milk
1 teaspoon white wine I prefer white wine (optional) leaving this out, still yields a delicious gravy
Kosher salt to taste I used 1/2 teaspoon
Fresh cracked pepper optional

Instructions

Using a large roasting pan*, place the turkey wings in the pan. Add the celery, onion and garlic. Note: You don’t have to bother peeling the onion, nor garlic.
Roast at 375°F for about 2 hours. *you can use a Dutch oven, if you prefer
To the roasted turkey wings, and add 8 cups of water. Add the bay leaves.
To add the peppercorns, if you have a mesh tea ball, that’s perfect. Otherwise, place them in a small piece of cheesecloth, tied with kitchen twine for easy removal.
Set the roasting rack directly on the stove. Bring the water to a boil, then reduce to a simmer for about an hour.
Carefully remove the turkey wings and vegetables. (My husband removes the meat for our pets.) Carefully pour the stock through a mesh strainer into a heat-proof large measuring bowl. You should have about 8 cups of turkey stock. Ideally, refrigerate it overnight—or for at least a few hours.

Make the gravy:

Defat the stock, by skimming it with a large spoon.
Be sure to have the flour, milk, cider vinegar (or white wine), salt and pepper ready to go. You want to use a whisk.
I prefer a non-stick deep skillet or large pot. Melt the unsalted on medium-high heat until melted and bubbly.
While whisking, add the flour evenly and whisk briskly. The flour should incorporate into the butter, and allow it to cook for 2-3 minutes, too cook out the flour taste.
Slowly add up to 2 cups of turkey stock (reserve at least 1/2 cup of stock in case you turn your gravy into concrete), in half-cup increments, whisking all the while. The liquid should be quite thick. Add the whole milk, then the apple cider vinegar, or white wine, (this really brightens the flavor of the gravy).
Season with kosher salt, in 1/4 teaspoon increments. Taste each time, until seasoned to your liking. Too much salt is disastrous, so just go slow and easy. I prefer to add fresh cracked black pepper, but this is optional.
Once you roast your holiday turkey, you can add more defatted turkey drippings to give the gravy an even darker color, and for more flavor.

Notes

You can freeze the gravy, or keep it refrigerated for 2 to 3 days. Just reheat when you are ready to serve. Add any turkey drippings for additional flavor.

Serving is based on 1/4 cup

Nutrition