Make ahead turkey gravy

    2 hours 30 min

    Avoid the last minute rush and uncertainty by making the gravy for your feast ahead of time! This gravy is freezer-friendly and can be frozen or stored in the fridge for five days. Perfect!

    9 people made this

    Serves: 18 

    • 1.3kg turkey wings
    • 2 small onions, quartered
    • 2 sticks celery, each cut into 4 pieces
    • 2 carrots, each cut into 4 pieces
    • 2 cloves garlic, halved
    • 355ml dry white wine
    • 950ml chicken stock
    • 950ml water
    • 1/4 teaspoon dried thyme
    • 2 tablespoons butter, or more if needed (optional
    • 60g plain flour
    • salt and ground black pepper, to taste

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

    1. Preheat oven to 200 C / Gas 6.
    2. Place the turkey wings, onions, celery, carrots, and garlic into a roasting tin.
    3. Roast until the turkey wings turn a deep golden brown colour, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting tin over 2 hob burners on medium-high heat, then pour the white wine into the roasting tin. Scrape off and dissolve any browned flavour bits from the bottom of the tin into the white wine; heat and scrape the roasting tin until the drippings and wine have reduced to about 120ml. Pour the wine mixture into the saucepan with the turkey wings.
    4. Pour chicken stock and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to the boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the stock mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 120ml of turkey fat; add butter to make this amount if necessary.
    5. Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the stock until the gravy comes to the boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then chill in the fridge or freeze. Reheat almost to boiling to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (71)


    Review update: I make this every year and it's a lifesaver for me. Just wanted to share that I could not find turkey wings anywhere this year so I used a pack of two turkey drumsticks, and the gravy came out just as good as it always has! This recipe was a life saver for me, I struggle with gravy and get so stressed out! I made this the day before Thanksgiving as I was prepping as much as I could for the meal. It roasted and simmered for hours and the house smelled just like a glorious turkey was in the oven. I did add some poultry seasoning to the blend. The gravy came out awesomely delicious and all I did at serving time was reheat in a saucepan and whisked in a spoonful or two of the turkey drippings from the roasting pan. Excellent recipe, thanks!  -  30 Nov 2010  (Review from Allrecipes US | Canada)


    This is 5-Star Restaurant kind of Gravy! The only reason that I'm giving this a 4 instead of a 5 is because you need to change your recipe description to warn that this isn't for beginning cooks. The instructions nor ingredients aren't difficult, but this took me (an ntermediate cook) over four hours, and five pots/pans/bowls, to complete. Scrumptious! Delicous! Best ever gravy! But a LOT of work.  -  23 Nov 2010  (Review from Allrecipes US | Canada)


    A little work intensive, but worth it in the long run. I had to make a few revisions. I used a 1/2 a turkey breast as my local market didn't have wings OR legs, which made for less fat at the end. I used a whole stick of butter to substitue and spelt flour for wheat allergic family members. I think that gave it a nice, earthy flavor. I also kept the onions from the roasting in the gravy for continued flavor. I also used lots of fresh thyme as it grows in my kitchen. I will keep and use this recipe again. Very nice!  -  23 Nov 2010  (Review from Allrecipes US | Canada)