My mom always made the best turkey gravy at Thanksgiving and it wasn’t until a few years ago that I discovered she made it months in advance by roasting turkey wings in the oven!

My mother came across this game changing gravy recipe about 15-20 years ago. With only a three-burner stove in our kitchen, once the turkey was out of the oven and all the side dishes were occupying the stove, there was simply no space to prepare the gravy. Once she discovered she could make it months ahead of time, she never looked back.

Preparing the gravy ahead of time is a huge stress reliever! I dont know about you, but it’s all those last minute details that send my kitchen into a frenzy. So having the gravy just simmering on the back burner is the way to go.

I still make gravy from the drippings, but sometimes it’s not until dinner is over and I use that gravy for the leftovers. Smart huh?

How to Make Thanksgiving Turkey Gravy Ahead of Time

To make this gravy, start by roasting turkey wings and onions until they’re well-browned, which adds a deep, rich flavor base to your gravy. Do not use parchment paper or a silpat. We want the wings to caramelize and stick to the pan a bit.
Transfer the wings and onions to a large stockpot, then deglaze the roasting pan with a little water to capture all the caramelized bits, known as fond, which further intensifies the flavor.
Add broth, carrots, celery, and thyme to the pot, and let it simmer for about 1 ½ hours.
Strain the broth, discard the vegetables, and skim off the fat to keep the gravy smooth and not greasy.
Next, create a slurry by combining the remaining 2 cups of broth with flour. I use a mason jar and shake it until there are no lumps. You can whisk it, but I find shaking it really gets those lumps out.
Slowly, add the slurry into the simmering broth; this method ensures a silky-smooth consistency as the gravy thickens.
Finally, stir in butter and pepper for added richness and a touch of seasoning.

The best part about making gravy this way is there is no stress. You can take your time making it, tasting it and adjusting it right on the spot. Once it cools completely, it can be frozen until the Big day!

There’s no turning back once you make it this way, I promise.

OTHER GREAT THANKSGIVING RECIPES:

Why You Want to Make a Turkey in the Crockpot: Cooking turkey in a crockpot is a game-changer—it stays moist and tender without needing constant attention. It comes out UH-MAZING!!!!
Healthy Sweet Potato Casserole: This sweet potato casserole is a healthier twist on a classic, using natural sweeteners and wholesome ingredients to keep it delicious and guilt-free.
Turkey Broth: Homemade turkey broth is like liquid gold. I squeeze every last bit out of this turkey.

NANA’s MAKE AHEAD GRAVY
Like this recipe? Pin it to your HOLIDAY board!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest

Nana’s Make Ahead Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Debi
Total Time: 3 hrs 15 min
Yield: 8 cups 1x

Print Recipe

Description

Why stress out on Thanksgiving at the last minute making gravy when you can make it months in advance by roasting turkey wings.

Ingredients

Scale

4–5 Turkey Wings (about 3–4 lbs)
2 Medium Onions, peeled and quartered
½ Cup Water
8 Cups Chicken broth (divided 6 cups and 2 cups)
2 Medium Carrots, cut in chunks
2 Celery ribs (with leaves) cut in chunks
4 Sprigs Fresh thyme or 1 teaspoon dried
¾ Cup Flour
2 Tbsp. Butter
1 teaspoon Ground pepper

EQUIPMENT I USED:

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F.
Put wings on a rimmed baking sheet or roasting pan, add the onions. Roast 1 ¼ hours or until wings are well browned.
Put the wings and onions in a 5-6 qt stockpot. Add water to the baking sheet and/or roasting pan and stir to scrape up any brown bits on the bottom. Add to the pot.
Add 6 cups broth, the carrots, celery and thyme. Bring to a boil, reduce heat and simmer uncovered 1 ½ hours.
Remove the wings with tongs. When cool, pull off skin and meat. Save meat for another use.
Strain the broth into a 3 qt saucepan, discarding the the vegetables. Skim off fat.
Whisk flour into the remaining 2 cups broth until smooth and blended.
Bring the broth in the saucepan to a gentle boil. Whisk in the flour mixture and boil 4-5 minutes to thicken.
Stir in butter and pepper.
Serve or pour into containers and refrigerate up to 1 week for freeze up to 3 months.

TIP: Adding a drop of two of Gravy Master will help darken the gravy.