From the roundup: 24 Thanksgiving Dinner Recipes Classic Enough to Please Every Table
Make-ahead turkey gravy is the one Thanksgiving shortcut I actually use every year. The whole point is that you roast turkey wings or necks a day or two before the holiday, build a proper gravy from that stock, and refrigerate it. On Thanksgiving, while the bird is resting and everyone is hovering, you are just warming up something that is already done.
The active work is about 30 minutes spread across two days. You roast the parts, scrape the pan, simmer everything down, strain it, and make a quick roux-based gravy. Most of the 90-minute cook time is hands-off. The one thing I learned the hard way: do not skip pressing the solids through the strainer. That last bit of liquid has a lot of flavor and it is worth the extra 60 seconds.
On the day itself, you skim the fat off your actual roasting pan drippings and whisk them straight into the chilled gravy as it heats. That step is what makes it taste like it came from the real bird, not from a jar.
Why you will love this
- The gravy base is done 1 to 2 days before Thanksgiving, so there is nothing to scramble at the stove while the turkey rests
- Turkey wings or necks are inexpensive and usually easy to find at most grocery stores in November
- Adding up to 1 cup of real pan drippings at the end gives it roasted depth without starting from scratch on the day
- Makes about 4 cups, enough for a full table with generous pours
- Reheats smoothly straight from the fridge with just a whisk and a splash of broth if it thickened overnight
Tips for success
- Roast the wings until the skin is genuinely deep golden brown, not just pale, before moving to the pot. Those dark bits on the sheet pan are what give the stock its color and flavor, so scrape every bit into the broth.
- Cook the flour and butter mixture for a full 2 minutes before adding any liquid. If you rush that step, the finished gravy can taste a little starchy even after it thickens.
- Skim the fat from both the strained turkey stock and the Thanksgiving pan drippings before they go into the gravy. Too much fat makes the texture greasy rather than smooth, and it is harder to fix once it is in.
- If the refrigerated gravy looks very thick when you pull it out on Thanksgiving morning, that is normal. It will loosen as it heats. Add a small splash of broth only after it has fully warmed and you can judge the real consistency.
If something goes wrong
- Gravy is lumpy: pour it through a fine-mesh strainer and whisk vigorously, or use an immersion blender for 20 seconds.
- Gravy is too thin after reheating: let it simmer uncovered over medium heat for a few minutes, whisking often, until it tightens up.
- Gravy tastes flat even with the drippings: a small splash of Worcestershire sauce and a pinch more salt usually fixes it. Taste before you add more of either.
- Not enough drippings from the roasting pan: add a splash of warm chicken broth instead and season to compensate.
Substitutions
If your store is out of turkey wings or necks close to Thanksgiving, chicken drumsticks or thighs work as a substitute. The flavor is slightly milder but the method is identical. Vegetable broth can replace the chicken broth for a lighter base, though the gravy will be less rich.
To make this gluten-free, swap the all-purpose flour for a measure-for-measure gluten-free flour blend, or skip the roux entirely and use a cornstarch slurry: stir 2 tablespoons of cornstarch into 3 tablespoons of cold water and whisk it into the simmering broth until thickened.
Make-ahead and storage
Make the full gravy base up to 2 days before Thanksgiving and store it covered in the refrigerator. On Thanksgiving Day, skim the fat from your roasting pan drippings, add up to 1 cup to the chilled gravy, and reheat over medium-low heat, whisking until smooth and hot. If it thickened more than you want overnight, whisk in a small splash of broth after it warms up.
Leftover finished gravy keeps in a sealed container in the refrigerator for up to 3 days. Reheat it in a small saucepan over medium-low heat with a whisk. The gravy base (before the drippings are added) can also be frozen for up to 2 months in a freezer-safe container. Thaw it overnight in the refrigerator, then proceed with the drippings step on the day you serve it.
Make-Ahead Turkey Gravy
Ingredients
Equipment
Method
- Heat your oven to 425 degrees. Toss the turkey wings or necks with the olive oil, salt, and pepper and spread them on a large rimmed sheet pan in a single layer. Roast for 45 to 50 minutes, turning once halfway through, until the skin is deep golden brown and the pan has dark brown bits stuck to it. Those browned bits are where the flavor lives.
- Transfer the roasted turkey parts to a large heavy saucepan or Dutch oven. Pour about 1 cup of the chicken broth onto the hot sheet pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour that liquid and all the scrapings into the saucepan with the turkey.
- Add the onion, celery, garlic, thyme, bay leaf, and remaining 4 cups of chicken broth to the pot. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. Simmer uncovered for 45 minutes. The liquid will reduce and the broth will take on a rich turkey flavor. You should have about 3 to 3 1/2 cups of liquid after simmering.
- Strain the liquid through a fine-mesh strainer into a large bowl or measuring cup. Press on the solids with the back of a spoon to extract as much flavorful broth as possible, then discard the solids. Skim the fat from the surface of the strained broth using a fat separator or a large spoon. Set the broth aside.
- Wipe out the saucepan and return it to medium heat. Add the butter and let it melt. Once it is foamy, add the flour all at once and whisk constantly for about 2 minutes. The mixture will look like a pale paste, and that is what you want. Cooking the flour here removes the raw flour taste before any liquid goes in.
- Slowly pour the strained turkey broth into the flour and butter mixture, about 1/2 cup at a time, whisking steadily after each addition to prevent lumps. Once all the broth is incorporated, bring the gravy to a gentle simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Season with salt and pepper. Add the Worcestershire sauce if using. Let it cool, then refrigerate for up to 2 days.
- On Thanksgiving Day, after your turkey comes out of the oven, skim the fat from the pan drippings using a fat separator or by spooning off the top layer. Pour the defatted drippings (up to 1 cup) into the chilled gravy. Reheat over medium-low heat, whisking until smooth and hot. Taste and adjust salt. Finish with fresh parsley if you like and serve immediately.
Notes
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