Make Ahead Turkey Gravy
A rich and savory make-ahead turkey gravy made from roasted turkey wings and vegetables, pressure-cooked with wine and broth for deep umami flavor. Perfect for holidays or easy prep ahead dinners.
Equipment
- 1 Roasting pan
- 1 Mesh strainer
- 1 Saucepan
Ingredients
Main ingredients
- Olive oil to drizzle for roasting
- 2 Yellow onions halved, skin on
- 2 Carrots washed, chopped
- 3 Celery stalks chopped
- 1 head Garlic sliced in half
- 1 package Turkey wings thawed if frozen
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 sprigs Thyme 4–5 inches long
- ½ cup Dry white wine like chardonnay or sauvignon blanc
- 6 cups Turkey stock or substitute with chicken stock
- 4 tablespoons Unsalted butter
- 6 tablespoons Wondra instant flour or use all-purpose flour
Instructions
Instructions
- Preheat your oven to 425°F (220°C).
- Add olive oil to roasting pan. Add onions, carrots, celery, garlic, turkey wings and thyme. Drizzle more oil and season with salt and pepper.
- Roast uncovered for 1 hour, flipping wings halfway through.
- Deglaze the pan with white wine. Add broth and return to oven another 45 minutes or until reduced by half.
- Remove turkey wings and discard. Strain broth through mesh strainer and press vegetables to extract liquids.
- Melt butter in saucepan. Whisk in flour to dissolve. Gradually pour in hot broth, whisking.
- Simmer over medium heat, reduce to medium-low and whisk while it thickens, about 30–60 minutes. Season to taste. Cool before storing.
Notes
Gravy can be made ahead a few weeks and frozen, or 3–4 days ahead and refrigerated. Reheat gently over low heat, thin with extra stock as needed.