Get-Ahead Turkey Gravy

    2 hours 30 min

    An excellent Christmas turkey gravy recipe that can be made AHEAD of time, saving loads of stress on Christmas day. This turkey gravy will keep for three months when frozen in an airtight container.

    295 people made this

    Serves: 32 

    • 6 turkey wings (or other turkey parts)
    • 2 medium onions, peeled and quartered
    • 250ml water
    • 2 litres chicken stock, divided
    • 2 carrots, chopped
    • 1/2 teaspoon dried thyme
    • 100g plain flour
    • 2 tablespoons butter
    • 1/4 teaspoon ground black pepper

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 200 C / Gas 6. Arrange a single layer of turkey wings in a large roasting tin. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
    2. Place browned wings and onions in a 5 litre pan. Add water to roasting tin and stir, scraping up any brown bits on the bottom of the tin. Pour the the water from the tin into the 5 litre pan. Stir in 1.5 litres of the stock, carrot and thyme. Bring to the boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
    3. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Sieve contents of pan through a large sieve into a 3 litre saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
    4. In a medium bowl, whisk flour into the remaining chicken stock until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.


    To halve this turkey gravy recipe, follow these measures:
    3 turkey wings
    1 medium onion
    125ml water
    1 litre chicken stock
    1 carrot
    1/4 teaspoon dried thyme
    50g plain flour
    1 tablespoon butter
    pinch black pepper

    How to make turkey gravy

    For easy step-by-step instructions, see our How to make turkey gravy article.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (338)


    I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly. I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!! Thank you!!!  -  21 Nov 2007  (Review from Allrecipes US | Canada)


    If I could give this 500 STARS I WOULD 8 - ) I followed as directed almost exactly (scaled in half). I used 2 turkey thighs, a back and roasted whole garlic cloves w/ turkey and added celery to pot- oh herbs de provence instead of thyme. The only real change was as others said - I used some of the "fatty" stuff (the icky but good tasting stuff that floats to the top when it starts to cool) heated in a frying pan an added small abounts of flour at a time and a bit of chicken broth, then transfered to a jar with fitting lid with a more chicken broth and shook the heck out if it to make a thickening - then add that to pot. I did this about 3 times and used the amount of flour the recipe called for and it was not floury tasting at all or lumpy. This was suppose to be my back up gravy in case I had a holiday "melt down" or too much wine ha ha. It was so good that's what I served with dinner! Just pop it in the microwave and pour in the ol' gravy boat! Thank you for saving me the burden of gravy after cooking all day!! I've all ready given this recipe to all my freinds!!!! Cheers!!!!  -  25 Nov 2007  (Review from Allrecipes US | Canada)


    I was seriously skeptical of any gravy that could hold up for a couple of days and not turn into an icky paste, but this one was awesone and took such a load off of my mind. Gravy at Thanksgiving is always such a stressful, last minute hit or miss and this one takes the worry away and delivers the great taste. The only thing I changed was using turkey legs instead of wings because I think they impart a richer flavor. Thank so much for this recipe!! A definite keeper!  -  24 Dec 2007  (Review from Allrecipes US | Canada)