Advance Planning Turkey Gravy
Simplify your holiday meal prep with this richly flavorful Advance Planning Turkey Gravy, a make-ahead masterpiece designed to save you time on the big day. Crafted with roasted turkey wings, caramelized vegetables, and a savory blend of fresh thyme and bay leaf, this hearty gravy is a perfect balance of depth and aroma. The golden roux made from butter and flour ensures a velvety texture, while simmering it with homemade turkey stock guarantees bold, authentic flavor. Perfect for Thanksgiving or any special gathering, this gravy can be prepared up to 3 days ahead or frozen for future feasts—a stress-free solution to elevate your turkey dinner.
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Recipe Information
Ingredients
- 2 pieces turkey wings
- 2 tablespoons olive oil
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 large yellow onion, chopped
- 3 pieces garlic cloves, smashed
- 4 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 4 cups chicken or turkey stock
- 2 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the turkey wings on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 45 minutes, turning halfway through, until golden brown.
In a large stockpot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, celery, onion, and garlic. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are slightly caramelized.
Add the roasted turkey wings to the pot. Pour in the chicken or turkey stock, and add the thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45-60 minutes, skimming off any foam or fat that rises to the surface.
Strain the stock through a fine-mesh sieve into a large bowl or another pot, discarding the solids. You should have about 3-4 cups of turkey stock.
In the same stockpot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for 2-3 minutes until the mixture turns a light golden brown.
Gradually whisk in the strained turkey stock, making sure to break up any lumps of flour. Bring to a simmer and cook for 5-7 minutes, or until the gravy thickens to your desired consistency.
Season the gravy with salt and ground black pepper to taste. If you prefer a smoother texture, you can strain the gravy once more before serving.
Let the gravy cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Before serving, reheat the gravy gently over medium heat, stirring occasionally.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
