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    Home > Meal Type > Spices and Sauces

    Make Ahead Homemade Turkey Gravy

    Updated: Sep 13th 2022 • Published: Dec 9th 2019 • Leave a Comment

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    close up on gravy being poured over turkey with text at the top
    a roast dinner with turkey gravy being poured over and text at the top
    a roast dinner with turkey gravy being poured over and text at the top and bottom
    turkey gravy in a plastic container and being poured over a dinner with text in the middle
    close up on gravy being poured over turkey with text at the top
    a roast dinner with turkey gravy being poured over and text at the top
    a roast dinner with turkey gravy being poured over and text at the top
    close up on gravy being poured over turkey with text at the bottom
    a roast dinner with turkey gravy being poured over and text at the top
    a roast dinner with turkey gravy being poured over and text at the bottom
    close up on gravy being poured over turkey with text at the bottom
    a roast dinner with turkey gravy being poured over and text at the top
    a roast dinner with turkey gravy being poured over and text at the top
    gravy being poured over a roast turkey dinner with text at the top

    Homemade Turkey Gravy is a must for your holiday table! Learn how to make it from scratch and how to make it ahead of the big day!

    This make ahead turkey gravy is so easy, and you can store it in the refrigerator for 2-3 days or in the freezer for up to 4 months. Perfect for getting organized before Christmas or Thanksgiving.

    To get the rich turkey flavor before the big day, we are going to use turkey wings (or drumsticks) to give you a delicious turkey stock and some great drippings. These mixed with butter will give you a wonderful flavor packed prepare ahead gravy that is smooth and delicious. 

    A splash of heavy cream at the end gives the gravy an incredible richness, perfect for serving with your turkey, mashed potatoes, and stuffing!

    turkey gravy being poured from a white gravy boat onto slices of turkey

    Jump Menu

    • Making gravy without roasting a whole turkey 
    • Using turkey wings for broth and gravy
    • Making Turkey Gravy
    • To reheat and serve the gravy
    • Make Ahead Homemade Turkey Gravy Recipe

    Making gravy without roasting a whole turkey 

    Most people know that roast turkey drippings make great gravy, but making the gravy while the turkey is resting is just one more last-minute thing you have to do. 

    I am all about stress-free cooking! I want my gravy to be locked in, finished, and ready for the table. That way, while that turkey is resting, I can get on with other last-minute items like Brussel sprouts (actually, I have a few tricks coming for a make-ahead sprouts recipe later this week!)

    BUT I don't want to sacrifice flavor! Enter turkey wings! They are a cheap cut of turkey that give your turkey gravy the roasted turkey flavor, without the stress of cooking the whole bird! 

    If you can't find turkey wings, then turkey drumsticks will be a great substitute.

    raw turkey wings on a metal tray

    Using turkey wings for broth and gravy

    Turkey wings are the perfect option if you want to make the gravy ahead of time. They are also perfect if you are serving a smaller group and are perhaps just roasting a turkey breast, which won't give off a lot of drippings. Or maybe you are buying a pre-cooked turkey joint? However you cut it, gravy with a rich turkey flavor made ahead of time is a winner! 

    To get the roasty toasty turkey flavor, you will want to cook the turkey wings first. To do this, place them on a large high rimmed cookie tray/sheet pan; you want a dish with high sides as the turkey is going to release plenty of drippings, and we don't want to waste that!

    Drizzle the wings with olive oil and season generously with salt and pepper. 

    Preheat the oven to 375ºF/190ºC, cover with foil, and roast for 30 minutes. Remove the foil and roast for a further 30 minutes. Carefully remove the wings from the oven and transfer them to a plate to cool slightly. Pour all the drippings into a jug for later, but don't wash the tray!

    Pour 2 cups of boiling water into the tray and scrape all the bits off the bottom of the tray (those crispy bits are flavor bombs, and we want them in our gravy!)

    Once the tray is almost clean, pour the turkey water into a large stockpot or saucepan ready for our wings. 

    Now the wings have cooled slightly you can strip some of the meat off the bones and use it for soups or stews. (I have a few leftover turkey recipes that would be perfect for the wing meat! Turkey Ramen and Fried Turkey Waffles.) Leave some of the meat on the bones as it adds to the flavor of the gravy.

    Place the turkey wing bones and some of the skin (It adds a richness to the gravy) into the stockpot and pour over 2 cups of storebought chicken/turkey broth - this gives our final gravy even more flavor.  

    Bring everything to a simmer and cook for 25-30 minutes. Strain through a wire mesh sieve, and you have a rich turkey stock ready for the gravy. You should have about 3 cups of broth. Don't worry if you have less, your heat was probably a little higher, and some of it will have evaporated, what you do have left will be more intensely flavored so we can use extra water if needed later.

    roasted turkey wings on a metal tray
    close up on the turkey drippings on a tray of roasted wings

    Making Turkey Gravy

    Now we have everything ready we can make the BEST gravy ever!!!!

    Start by melting ¼ cup of butter in a large saucepan, once melted pour/scoop any fat that has collected on the jug of drippings. Once this has all melted together, add ½ cup of plain all purpose flour. The mixture will turn into what looks like wet sand! This is perfect. Cook this over medium heat until it is starting to smell like toast. At this stage, slowly whisk in a cup of your hot turkey broth, the mixture will get thick and claggy, don't panic. Keep whisking and add in another cup of the turkey broth. Repeat with a third cup of broth (if you don't have enough broth left, top up your cup with boiling water). The gravy should now be smooth and very thick. Slowly whisk in any remaining drippings along with ½ teaspoon of ground sage.

    At this stage, I like to add about 1 cup of boiling water, but I do this just a small amount at a time, so I don't end up with thin gravy. 

    Remember, it is much easier to thin a thick gravy than thicken a thin gravy, so add boiling water slowly until the gravy is at your desired thickness. 

    Give your gravy a taste. It should be rich and taste of turkey! We are going to add a splash of cream just before serving it, so it will be AMAZING when served. Don't add the cream at this stage - that is best added just before serving.

    At this point, the gravy can be cooled and stored in an airtight container. It will keep for three days in the refrigerator or four months in the freezer.

    You can see from the photo below that as it cools, it will thicken up, don't worry, once reheated it will go back to the fabulous consistency you want.

    a plastic pot of cold turkey gravy

    To reheat and serve the gravy

    If the gravy is frozen defrost in the refrigerator overnight.

    To reheat, I prefer a pan, but I know that stovetop space is at a premium on the holidays so you can use the microwave.

    You want to reheat the gravy until bubbling - I find this takes about 5-7 minutes over medium heat. I stir it from time to time, to stop it sticking. Once boiling, reduce the heat to a simmer and pour in 3 tablespoons of heavy cream. Check the seasoning and then serve the gravy with your turkey and stuffing. But save some for leftover turkey sandwiches! 

    a white plate of Christmas/thanksgiving dinner with gravy being poured over

    Enjoy x

    For more holiday recipes why not try:

    • Oven Roasted Bone in Turkey Breast (Turkey Crown)
    • Slow Roasted Turkey - Overnight Turkey
    • Prepare Ahead Roast Potatoes
    • The BEST Sage and Onion Stuffing (Classic Stuffing)
    • Roasted Pumpkin with Cranberry and Pecans
    • Cheesy Rutabaga and Carrot Casserole

    For more gravy and sauce ideas:

    • Easy Homemade Brown Gravy
    • Easy Homemade Onion Gravy
    • Easy Homemade White Gravy
    • Foolproof Hollandaise Sauce


    Pin this recipe for Make Ahead Homemade Turkey Gravy. Pin it here.

    a pale gravy being poured over slices of turkey
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    Make Ahead Homemade Turkey Gravy Recipe

    Homemade Turkey Gravy is a must for your Christmas table! Learn how to make gravy from scratch and how to prepare it ahead of the Holidays! This delicious rich gravy can be made up to 3 days before and kept in the refrigerator or up to 4 months ahead if you pop it in the freezer. It reheats perfectly, making it perfect for those looking for make ahead dishes for their Christmas or Thanksgiving.
    Prep Time5 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 20 mins
    Course: Sauce
    Cuisine: American, Modern British
    Servings: 8
    Calories: 268kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams
    • 4 lb turkey wings - see note 1
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 cups broth - see note 2
    • 2 cups boiling water
    • ¼ cup butter
    • ½ cup AP flour
    • ½ teaspoon ground sage
    • 3 tablespoon heavy cream

    Instructions

    Making the stock

    • Preheat the oven to 375ºF/190ºC.
    • Place the wings on a large high rimmed cookie tray/sheet pan.
    • Drizzle the wings with one tablespoon of olive oil and season with ½ teaspoon of salt and a ¼ teaspoon of pepper.
    • Cover the tray with foil, then roast the wings for 30 minutes. Remove the foil and roast for a further 30 minutes.
    • Carefully remove the wings from the oven and transfer them to a plate to cool slightly.
    • Pour all the drippings from the tray into a jug for later.
    • Pour 2 cups of boiling water into the tray and scrape all the bits of roasted goodness off the bottom.
    • Once the tray is almost clean, pour the turkey water into a large stockpot or saucepan.
    • Once the wings have cooled slightly, strip some of the meat off the bones and store for future use.
    • Place the turkey wing bones and a small amount of skin into the stockpot with the tray water.
    • Pour over 2 cups of broth into the pot and bring everything to a simmer. Cook the bones for at least 25-30 minutes, then strain through a wire mesh sieve.

    Making the gravy

    • Melt a ¼ cup of butter in a large saucepan, once melted pour/scoop any fat that has collected on the jug of drippings.
    • When this has melted together, add ½ cup of plain all purpose flour. The mixture will turn into what looks like wet sand! This is perfect.
    • Cook this over medium heat until it starts to smell like toast.
    • At this stage, slowly whisk in a cup of your hot turkey broth, the mixture will get thick and claggy, don't panic. Keep whisking.
    • Add in another cup of the turkey broth.
    • Repeat with a third cup of broth (if you don't have enough broth left, top up your cup with boiling water).
    • The gravy should now be smooth and very thick. Slowly whisk in any remaining drippings along with ½ teaspoon of ground sage, then simmer for 5 minutes.
    • Depending on how you like your gravy slowly whisk in up to 1 cup more of boiling water. Go slowly, adding a small amount at a time until you have the desired thickness.

    To store

    • The gravy can now be cooled and stored in an airtight container. It will keep for three days in the refrigerator or four months in the freezer.
    • As it cools, it will thicken up, don't worry, once reheated it will go back to the fabulous consistency you want.

    To reheat and serve the gravy

    • If the gravy is frozen defrost in the refrigerator overnight.
    • To reheat, empty the gravy into a saucepan and bring to a boil, stirring occasionally.
    • You can also do this in the microwave. Depending on the power rating, it will take 3-5 minutes.
    • Once boiling, reduce the heat to a simmer and pour in 3 tablespoons of heavy cream.
    • Check the seasoning and then serve.

    Notes

    1. You can use turkey drumsticks if you can't wing turkey wings.
    2. Turkey broth or chicken broth are great options here.

    Nutrition

    Calories: 268kcal | Carbohydrates: 2g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 365mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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