The Best Make-Ahead Turkey Gravy Recipe

Ingredients

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

Instructions

1. Gather all the necessary ingredients.
2. Preheat your oven to 400 degrees F (200 degrees C).
3. Place the turkey wings in a single layer in a large roasting pan, then scatter the onions over them.
4. Roast in the preheated oven until the wings are nicely browned, approximately 1 hour and 15 minutes.
5. Transfer the roasted wings and onions to a 5-quart stockpot.
6. Add water to the roasting pan and stir to dissolve any browned bits stuck to the bottom.
7. Pour the water and pan drippings into the stockpot.
8. Add 6 cups of chicken broth, carrots, and thyme. Bring to a boil over medium-high heat.
9. Reduce the heat to medium-low, and simmer, uncovered, for 1 ½ hours.
10. Transfer the wings to a cutting board to cool. Remove the skin and meat, discarding the skin and reserving the meat for another use.
11. Strain the stockpot contents through a large strainer into a 3-quart saucepan, pressing the vegetables to extract all the liquid. Discard the solids.
12. Skim off any fat from the surface of the turkey broth, and bring to a gentle boil.
13. In a separate bowl, whisk the flour into the remaining 2 cups of chicken broth until smooth.
14. Gradually whisk the flour mixture into the simmering turkey broth. Continue to simmer, whisking occasionally, until the gravy thickens, about 3 to 4 minutes. Stir in the butter and pepper.
15. Serve hot, or cool and store in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

• Calories: 59 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 18 mg
• Protein Content: 5 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g