Make Ahead Turkey Gravy

READY IN: 2hrs 30mins
Recipe by Dona England

This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.

Top Review by Andi of Longmeadow

Lawdy, you don't need my review, because clearly this is a recipe made in heaven, but I wanted to gather the children, put out the dogs, and bring everyone to the table on this one. I do make my own gravy, and don't usually have trouble with it, but the perfection of this recipe is two-fold, one ~ you can do it prior to Turkey Day, and when cooking for vegans, and non-vegans alike, I could certainly use some time saving recipes. And this is it! I made this and used the first amount for our dinner, which included homemade mashed taters. I did/and loved it! Oh man, I honestly, truly, most definitely, love this. However, it's so dang hard not to devour the turkey wings post taking from oven. Thanks for posting such a perfect recipe, I did NOT change one thing.

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. Arrange wings in a single layer in a large roasting pan.
  3. Scatter onions over top.
  4. Roast 1 1/4 hours until wings are browned.
  5. Put wings and onions in a 5-6 quart pot.
  6. Add water to roasting pan and stir to scrape up any brown bits on the bottom.
  7. Add the brown bits to the pot.
  8. Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
  9. Bring to a boil.
  10. Reduce heat and simmer uncovered 1 1/2 hours.
  11. Remove wings to cutting board.
  12. Save wing meat for another use if you wish, or discard.
  13. Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  14. Discard vegetables.
  15. Skim fat off broth and discard.
  16. If time permits, refrigerate broth overnight to make fat skimming easier.
  17. Whisk flour into remaining 2 cups broth until well blended.
  18. Bring broth in pot to a gentle boil.
  19. Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
  20. Stir in butter and pepper.
  21. Serve now or freeze up to 6 months.

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