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A make-ahead turkey gravy recipe that’s rich, savory, and time-saving—perfect for holiday meals. Make it in advance and freeze it for stress-free entertaining.
My mom always made Thanksgiving gravy ahead of time, so a few years back, when I saw ‘Make-ahead turkey gravy’ blow up on social media, I wished I had shared it first because the recipe is pretty much the same wherever you look! But just because it’s been done doesn’t mean my audience doesn’t need it (especially if you’re making my Overnight Slow Roasted Turkey)! There’s something comforting about having that gravy ready to go without any last-minute scrambling. Not only does this recipe let you focus on other dishes, but it also deepens the flavors with each passing day. Trust me; once you try making this easy turkey gravy recipe, you’ll never go back!
Why This Recipe Works
- Perfectly Savory: Roasting the turkey and vegetables adds a deep, caramelized flavor.
- Conveniently Time-Saving: Made in advance, this gravy lets you focus on other dishes on the big day.
- Easily Customizable: Adjust seasonings and add your favorite flavors for a truly unique gravy.
What You’ll Need
- Chicken Wings or Turkey Pieces (3 pounds / 1.4 kg): Chicken wings, turkey wings, or necks are ideal for a rich, flavorful stock. Available in the poultry section, or ask your butcher if you need additional bones or necks for an even richer stock.
- Olive Oil (2 tablespoons): Extra-virgin olive oil gives a subtle flavor. Vegetable oil is an acceptable substitute, especially if you’re in a pinch.
- Salt and Freshly Ground Black Pepper: Kosher salt and freshly ground black pepper add the best flavor. Adjust to taste.
- Onion (1 large, roughly chopped): Yellow onions are perfect for their sweetness, but white or red onions work as well.
- Carrots (2, roughly chopped): Regular carrots add sweetness and color, but baby carrots can save you some prep time.
- Celery (2 stalks, roughly chopped): Adds depth and earthiness. Celery hearts work well too.
- Low-Sodium Chicken Stock (6 cups / 1.4 liters): A low-sodium base allows you to control saltiness. If you need to stretch it, add water to make up any difference.
- Unsalted Butter (8 tablespoons / 1 stick): This adds richness and creaminess. Use unsalted to avoid oversalting.
- All-Purpose Flour (½ cup / 60 grams): Essential for a smooth texture. Gluten-free flour can work if needed.
- Garlic (2 cloves, smashed): Fresh garlic adds a savory depth; you can use ¼ teaspoon of garlic powder as an alternative.
- Bay Leaf (1): Adds subtle complexity; dried bay leaves are found in the spice aisle.
- Fresh Thyme (2 sprigs, or ½ teaspoon dried): Fresh thyme is best, but dried thyme works as a substitute.
- Optional seasonings: A splash of Worcestershire sauce or soy sauce adds an extra depth of umami.
Time-Saving Shortcuts
- No Peeling Needed: Don’t worry about peeling the carrots or onions. The vegetables will be strained out, so leave the skins on to save time.
- Pre-Chopped Vegetables: Use pre-chopped onions, carrots, and celery from the produce section.
- Skip Homemade Stock: If you’re pressed for time, a high-quality store-bought turkey or chicken stock can replace homemade stock.
- Store-Bought Roasted Wings: Pick up roasted turkey or chicken wings from the deli if your oven space is limited. This won’t give you as much flavor, but it will do in a pinch.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat the Oven: Set your oven to 425°F (220°C)
Prepare Poultry and Vegetables: Arrange 3 pounds (1.4 kg) of chicken wings or turkey pieces on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season generously with salt and pepper. Add 1 large onion, 2 carrots, and 2 celery stalks (all roughly chopped) to the pan, tossing everything to coat.
Roast the poultry and vegetables: Toss the chicken wings or turkey pieces with olive oil, season, and roast along with onions, carrots, and celery. Roasting caramelizes the vegetables and browns the poultry, giving the gravy deep flavor.
Make the Stock: Transfer roasted wings and vegetables to a large pot. Pour in 6 cups (1.4 liters) of low-sodium chicken stock, scraping browned bits from the baking sheet into the pot. Add 2 smashed garlic cloves, 1 bay leaf, and 2 sprigs of thyme.
Simmer and Strain: Bring the mixture to a boil, then reduce to a simmer. Let it cook for 45 minutes to 1 hour. Strain the stock into a bowl, discarding solids. You should have 5-6 cups of stock.
Make the Roux: In a large saucepan, melt 8 tablespoons (1 stick) of unsalted butter over medium heat. Add ½ cup (60 grams) of all-purpose flour, whisking continuously for 3-5 minutes until golden.
Combine and Thicken: Gradually pour the stock into the roux, whisking constantly to avoid lumps. Simmer for 15-20 minutes, stirring, until the gravy thickens to your liking.
Finish with Seasoning: Add salt, pepper, and a splash of Worcestershire or soy sauce for an extra kick.
Cool and store: Once cooled, store the gravy in the fridge or freezer for later use.
Erren’s Top Tips
- Roast Thoroughly: The darker the roast on the wings and veggies, the richer your gravy.
- Whisk Constantly: When making the roux, keep whisking to avoid lumps.
- Adjust Consistency: If your gravy is too thick, add a splash of chicken stock while reheating.
- Add Fresh Herbs: For a burst of flavor, garnish with chopped thyme or parsley before serving.
Storage & Freezing Instructions ❄
Allow the gravy to cool completely, then store it in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, warm on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of chicken stock to reach the desired consistency.
Make It Your Own
- Herbs: Swap thyme for rosemary or sage for a more earthy flavor.
- Flavor boosters: Add a splash of white wine or brandy during the simmering process for added depth.
Thicker or thinner gravy: If you prefer a thicker gravy, reduce the stock further, or for a thinner consistency, add a little extra stock or water during the final simmer.
Perfect Pairings
This make-ahead turkey gravy is the perfect sidekick for your holiday feast, adding rich, savory flavors to classic dishes. Team it up with my Overnight Slow-Roasted Turkey for a tender, juicy main that lets you kick back on the big day, knowing everything’s good to go. Drizzle the gravy over Make-Ahead Mashed Potatoes for creamy comfort without the last-minute hassle. It also boosts the flavors of traditional Green Bean Casserole and Sausage Stuffing, balancing their textures with a smooth, hearty sauce. And don’t forget the Cranberry Sauce—its tangy sweetness cuts through the savory richness, adding a refreshing contrast that ties the whole meal together.
FAQs
Can I use store-bought broth?
Yes! Use low-sodium to control the salt.
Can I make this without roasting the ingredients?
Yes, but roasting adds a depth of flavor that enhances the gravy.
What can I use to thin the gravy if it’s too thick?
Add a splash of chicken stock or water while reheating to reach the right consistency.
Rate This Recipe
Recipe
Make-Ahead Turkey Gravy
Ingredients
- 3 pounds chicken wings or turkey pieces (such as wings, legs, neck)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper (to taste)
- 1 large onion (roughly chopped)
- 2 carrots (roughly chopped)
- 2 celery stalks (roughly chopped)
- 6 cups low-sodium chicken stock (plus extra as needed)
- 8 tablespoons unsalted butter (1 stick)
- ½ cup all-purpose flour
- 2 cloves garlic (smashed)
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- Optional: a splash of Worcestershire sauce or soy sauce
Instructions
- Preheat the oven to 425°F (220°C). Arrange chicken wings on a large baking sheet, drizzle with olive oil, and season generously with salt and pepper. Add the chopped onion, carrots, and celery to the pan, tossing all to coat with oil. Roast for 35-45 minutes, or until the wings are golden brown and the vegetables are caramelized. Transfer the roasted chicken wings and vegetables to a large pot. Pour in the chicken stock, scraping any browned bits from the roasting pan and adding them to the pot for extra flavor. Add garlic, bay leaf, and thyme. Bring the mixture to a boil, then reduce heat and let it simmer for 45 minutes to 1 hour, allowing the flavors to meld.
- After simmering, strain the stock into a large bowl, discarding the solids. You should have about 5-6 cups of rich stock; if less, add additional chicken stock or water to reach 6 cups. In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for 3-5 minutes, or until the roux is golden brown and smells slightly nutty. Gradually pour the strained stock into the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 15-20 minutes, until the gravy thickens to your desired consistency. Season with salt and pepper to taste, and add a splash of Worcestershire sauce or soy sauce if desired for extra depth.
- Allow the gravy to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, warm the gravy on the stovetop over low heat, stirring occasionally. If too thick, add a splash of chicken stock to reach the right consistency. Adjust seasoning before serving. This make-ahead gravy is perfect for large gatherings and adds a rich, savory finish to any meal.
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