Make Ahead Turkey Gravy

make ahead turkey gravy
make ahead turkey gravy

Make Ahead Turkey Gravy

Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Course Side Dish
Servings 8 cups


  • 2 tablespoons olive oil
  • 6 pounds turkey wings and necks
  • 5 ribs celery chopped
  • 1 onion chopped
  • 1 head garlic halved
  • 12 cups chicken broth
  • 1 stick unsalted butter
  • 1/2 cup flour
  • 1 tablespoon apple cider vinegar
  • salt & pepper to taste


  • Preheat oven to 400 degrees.
  • Sauté turkey wings and necks, celery, onion, and garlic in oil in a roasting pan on top of the stove over medium-high until beginning to brown. Transfer to oven, roast 45 minutes, then turn the wings and necks over and roast an additional 45 minutes.
  • Add broth to the pan and cook in the oven for 1 hour, or until reduced to 8 cups. Strain stock and set aside.
  • Melt butter in a large pot over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly.
  • Gradually add strained stock, whisking until smooth. Bring to a boil, simmer 2 minutes to thicken, then reduce heat to medium-low; simmer 10 minutes. Finish with vinegar, salt and pepper.


Why struggle to make gravy at the last minute on Thanksgiving, when you can make it a day or two in advance! Just reheat in a saucepan over medium heat. The turkey stock can be made, cooled and frozen for up to 6 months.


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