Make-Ahead Turkey Gravy with Browned Wings
Rich, silky turkey gravy built from roasted wings, aromatics, and homemade stock. The genius of this version is doing the heavy lifting days ahead: simmer wings and vegetables into deeply flavored broth, then finish with a simple roux when you need it. No last-minute pan-dripping scramble. The result is smooth, savory gravy with real turkey depth, perfect for Thanksgiving or any roast poultry dinner. Make it up to 4 days early; reheat gently and enrich with pan drippings at the table.
Ingredients
- 1 tablespoon vegetable oil
- 2 whole turkey wings, about 1.5 pounds, separated at joints
- 1 large onion, quartered
- 2 whole carrots, cut into 4 pieces each
- 2 stalks celery, cut into 4 pieces each
- 1 clove garlic, sliced in half
- ½ cup dry white wine, Chardonnay preferred
- 3 ½ cups chicken broth
- ¼ teaspoon dried thyme
- ½ cup all-purpose flourcornstarch0.33:1gluten-freegluten-free
thickener
- 3 cups water
Instructions
- 1
Heat oil in a deep 12-inch skillet over medium-high heat.
- 2
Add turkey wings and cook until golden on all sides.
- 3
Add onion, carrots, celery, and garlic; cook until turkey and vegetables brown, stirring often.
- 4
Transfer turkey and vegetables to a large bowl.
- 5
Pour wine into the skillet and stir to loosen browned bits.
- 6
Return turkey and vegetables to the skillet.
- 7
Add broth, thyme, and water; bring to a boil over high heat.
- 8
Reduce heat to medium-low and simmer uncovered for 45 minutes.
- 9
Strain broth into a large measuring cup or bowl; discard solids.
- 10
Let broth stand briefly until fat separates, then spoon fat into a 2-quart saucepan and skim excess.
- 11
Add flour to the fat and cook over medium heat, stirring, until golden brown.
- 12
Gradually whisk reserved broth into the roux and cook, stirring constantly, until gravy boils and thickens.
- 13
Pour gravy into a container, cover, and refrigerate.
- 14
To serve, reheat gravy and stir in pan drippings or diced cooked giblets from the roasted turkey if desired.
Tips
Make the broth base up to 4 days ahead and refrigerate; the roux step takes just 5 minutes before serving, making final preparation effortless.
Spoon fat from the cooled broth surface rather than skimming hot liquid; cold broth makes fat separation easier and more precise.
Whisk flour into fat over medium heat until it turns deep golden (not pale); this toast develops nutty flavor and prevents a raw flour taste.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze in freezer-safe container up to 2 months; thaw overnight in refrigerator before reheating.
Prepare broth base through straining and chilling up to 4 days ahead. Finish with roux and thickening within 2 hours of serving for best flavor and texture.
Reheat gently over medium-low heat or in microwave. Stir in pan drippings and cooked giblets from roasted turkey just before serving. Ladle into gravy boat or pitcher.
Common Mistakes
Do not skim fat from hot broth to avoid cloudy gravy; let it cool and separate first.
Do not add flour to fat without toasting it first to avoid chalky, raw flavor.
Do not whisk roux into hot broth too quickly to prevent lumps; add gradually while stirring constantly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without turkey wings?
Yes. Use 1.5 pounds turkey drumsticks, necks, or a split whole bird. Adjust browning time to 15-20 minutes. The technique remains identical; any turkey parts build deep, flavorful stock.
What if my gravy is too thin after cooking?
Whisk together equal parts flour and cold water into a smooth slurry, then slowly whisk into simmering gravy while stirring. Simmer 1-2 minutes until thickened. This avoids lumps from dry flour.
How long can I keep the finished gravy?
Refrigerated in an airtight container, up to 4 days. Frozen, up to 2 months. Thaw overnight in the fridge before reheating gently over medium-low heat, stirring occasionally.