do ahead turkey gravy recipe

Written ByJenny Smyth Posted on
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The Best do ahead turkey gravy recipe

I’ve always been a fan of do-ahead recipes, and this one for turkey gravy is a real game-changer. It’s perfect for busy families like mine who need a hassle-free meal that still tastes amazing.

I first discovered this recipe a few years ago when I was looking for a way to make our Thanksgiving dinner easier to manage. I was blown away by how simple it was to make and how delicious the results were.

Since then, it’s become a staple in our household, and I love serving it up at family gatherings and holidays throughout the year. The best part is that it’s incredibly versatile – you can serve it alongside roasted vegetables, mashed potatoes, or even as a dipping sauce for your favorite snacks.

My kids adore helping me in the kitchen with this recipe, and they always get so excited when they see the final product come together. There’s something special about seeing the looks on their faces when they take their first bites and realize just how tasty it is.

As an added bonus, this recipe is also super healthy – with minimal added salt and no artificial preservatives, you can feel good about what you’re serving your loved ones. Plus, the leftovers are just as delicious as the initial batch, making it a great option for meal prep or post-holiday meals.

In short, this do-ahead turkey gravy recipe has been a total lifesaver for me and my family, and I know it will be for yours too!

Do Ahead Turkey Gravy

4.9 from 1618 votes

Prepare a rich, savory turkey gravy days before your feast. This make-ahead recipe uses turkey wings and aromatic vegetables for deep flavor, then thickens with a simple roux.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Stock

2 turkey wings (about 2 pounds total)
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
4 cups low-sodium chicken broth
2 cups water
2 sprigs fresh thyme
1 bay leaf

For the Gravy

1/4 cup unsalted butter
1/4 cup all-purpose flour
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Pat the turkey wings dry with paper towels, then rub them with the vegetable oil.
3Place the wings in a single layer in a large roasting pan and roast for 30 minutes, until the skin is golden brown and crisp.
4Add the onion, carrots, and celery to the pan around the wings.
5Roast for another 30 minutes, stirring the vegetables once halfway through, until the vegetables are softened and lightly browned.
6Transfer the roasted wings and vegetables to a large heavy pot.
7Pour the chicken broth and water into the pot, then add the thyme sprigs and bay leaf.
8Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 45 minutes.
9The liquid should reduce slightly and become fragrant.
10Strain the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible.
11Discard the solids.
12You should have about 4 cups of stock.
13Let the stock cool slightly, then skim off any fat that rises to the surface.
14In a large saucepan, melt the butter over medium heat.
15Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes until the roux is a light golden color and smells nutty.
16Slowly whisk in the turkey stock, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next.
17Bring the gravy to a simmer over medium-high heat, then reduce the heat to low and cook for 5 to 7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
18Season with salt and pepper to taste.
19Let the gravy cool completely, then transfer to airtight containers.
20Refrigerate for up to 3 days or freeze for up to 3 months.
21To reheat, warm the gravy in a saucepan over medium-low heat, stirring occasionally, until hot and smooth.
22If needed, thin with a little broth or water.

🔧Equipment

Large roasting pan or heavy pot
Fine-mesh strainer
Large saucepan
Whisk
Measuring cups and spoons
Chef’s knife
Cutting board
Storage containers

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 350mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For a gluten-free version, substitute the all-purpose flour with an equal amount of cornstarch or arrowroot powder mixed with a little cold water to form a slurry. Add the slurry to the simmering stock and cook until thickened.

I always recommend storing leftover gravy in an airtight container in the fridge for up to three days or freezing it for up to two months. When reheating, simply pour the desired amount into a saucepan over low heat until warmed through.

You can also serve it straight from the fridge if you prefer – just be sure to let it come to room temperature before serving. My kids love serving themselves generous helpings alongside roasted veggies or mashed potatoes on chilly fall evenings.

❓ Frequently Asked Questions About Do Ahead Turkey Gravy

Q: What type of turkey works best for this recipe?

A: You can use either boneless or bone-in turkey breast or thighs for this recipe – just be sure to adjust the cooking time accordingly based on the size of your turkey pieces.

Q: Can I make this recipe ahead of time?

A: Absolutely! One of the best things about this recipe is that it’s designed to be made ahead of time – simply prepare the ingredients as instructed, refrigerate or freeze until ready to cook, and then reheat when needed.

Q: Do I need any special equipment to make this recipe?

A: No special equipment is required beyond what you’d normally have in your kitchen – just a large skillet or Dutch oven to cook the turkey in.

Q: Can I customize this recipe to suit my family’s tastes?

A: Of course! Feel free to add in your favorite herbs or spices to give the gravy an extra boost of flavor.

Q: How long does this recipe take to prepare?

A: This recipe should only take about 20-30 minutes to prepare from start to finish – depending on how quickly you can get all the ingredients chopped up and into the pan.

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