Make-Ahead Turkey Gravy

This make-ahead turkey gravy allows you to spend more time on other parts of the meal on Thanksgiving day. It's rich in flavor thanks to roasted turkey wings. I discovered this recipe years ago. Store it in an airtight container and freeze for up to 3 months.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 59 Calories

Ingredients

• 2 tablespoons butter
• 1 cup water
• ¾ cup all-purpose flour
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ¾ cup chopped carrots
• 8 cups chicken broth, divided
• 6 large turkey wings
• 2 medium onions, peeled and quartered

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.

Step 3

Roast in the preheated oven until wings are browned, about 1 hour 15 minutes. Transfer wings and onions to a 5-quart stockpot.

Step 4

Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour water and pan scrapings into the stockpot. Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.

Step 5

Reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours.

Step 6

Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.

Step 7

Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables. Skim and discard fat from the turkey broth, then bring to a gentle boil.

Step 8

Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth. Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.

Step 9

Serve immediately or pour into containers, cool, and refrigerate or freeze.