Make Ahead Turkey Gravy

"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."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by ColoradoCooking photo by ColoradoCooking
photo by Dine  Dish photo by Dine  Dish
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
2hrs 30mins
6 cups




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

Questions & Replies

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  1. annagram54
    This isn't a question but a comment. Went to print this recipe. The nutrition list that used to cut the recipe in half is gone (HURRAY!) BUT so is the picture of the gravy! :( :( All I want is a simple list of the ingredients, the instructions and a picture of the item. Does anyone agree with me?
  2. JOANN R.
    I cant find turkey wings....can I substitute and get the same results?
  3. Jeanne P.
    This is more a comment than a question. I made this gravy last night and it was horrible! I checked and rechecked the recipe to see where I went wrong but I can't find anything. The flavor was pretty good until I added the broth with the flour into the cooked base. I boiled it for a good 6 or 7 minutes to get the flour taste out. It turned really thick, still had a flour taste and lost all the flavor from the original base. I am so disappointed, but I made it far enough in advance to be able to make my regular gravy for tomorrow's Thanksgiving dinner.
  4. Denise H.
    I refrigerated the first 6 cups overnight, and now it's pretty gelatinous. I scraped visible fat coating from the top, but I am curious if the rest of the fat will separate as it warms through?
  5. wgramadzki
    Does anyone have a suggestion where I can find raw turkey wings? The only ones available are already smoked or cooked. Have tried local meat markets and specialty meat stores. Turkey wings seem to be a rare item.


  1. Andi Longmeadow Farm
    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.
  2. ColoradoCooking
    I’ve been making for years. It’s a fantastic recipe. Getting it made again for next week. I use turkey drumsticks.
    • Review photo by ColoradoCooking
  3. Ellen W.
    Life-changing recipe. No more fussing with gravy while your guests wait for the turkey to rest. A couple of tips: Better Than Bullion now has a turkey flavor which can be substituted for chicken broth. Also, if you have an enamel cast-iron braiser, like Le Creuset, roast your wings in it, deglaze, and then it transfers to the stove top for the simmering. One pan to clean.
  4. harleydynagirl2002
    Would like someone to please explain step number 19 which states, "Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour". Do I take this to mean whisk the broth with the flour? This step is not very clear.
  5. Vicki in CT
    11/11/2012 I have made this every year for the past five years when I found this fabulous recipe. This year I did make to changes which I will continue to do in the future. One is a used a whole chicken (cut up) instead of turkey wings since I couldn't find at store. Secondly instead of thyme used poultry seasoning. Made a great recipe even better. Made chicken salad with chicken which was great since it had cooked with the veggies. Awesome!<br/>11/2007Thanks, Rae! Wonderful, rich, gravy. Was enjoyed by all this Thanksgiving. Lifesaver for ease of making. I roasted the carrots with the wings and onions. Excellent, can't express how good this was.


  1. JOANN R.
    Substitute thighs or legs?
  2. marla75013
    I also have the original recipe, torn from the magazine. It really does make delicious gravy. I saw a previous reviewers hint to use poultry seasoning instead of the thyme and that sounds like such a good idea. The thyme just never tasted quite right to me. Never thought about poultry of my favorite spices!


<p><img src= border=0 alt=Photo /> <br /><img src= border=0 alt=Photo /> <br />I love to collect cookbooks and try new recipes. My little house is overflowing with cookbooks, thank goodness I found Recipezaar! I can collect all the recipes I want! I live in Fort Worth, Texas close to my two grown kids and four grandchildren. We love to visit Costa Rica. This is a picture of my whole family over spring break.I'm the big momma in the back. We went to Costa Rica and had such a great trip. We are now importing Costa Rica coffee. <br />I enjoy baking with my granddaughters. We like to make cookies and cupcakes. Saturday morning is reserved for cooking lessons with the kids. <br /><img src= border=0 alt=Photo /></p>
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