Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2024)

Making Turkey gravy can be a little time-consuming and stressful on Thanksgiving day. This easy make ahead turkey gravy recipe can be made a day or two ahead of time or even weeks if you freeze it takes the pressure off of having to make it last minute.

Ingredients for Make Ahead Gravy

• Turkey wing:You can also use turkey legs or turkey necks.
• Vegetables:Carrots, celery, and onion help deepen the gravy flavor.
• Garlic:Fresh garlic cloves are recommended.
• Butter:You can use either salted or unsalted butter.
• Flour:All-purpose flour helps to thicken the gravy.
• Apple Cider Vinegar:Optional but highly recommended ads just a pinch of acidity to the gravy.
• Kitchen Bouquet:Gives a little more color to the gravy, but totally optional.

• Step 1: In a largedutch ovenor big pot place turkey wings, onions, carrots, celery, and garlic, and bake uncovered until a deep golden brown.
• Step 2: Remove from oven and place on the stovetop. Heat on medium-high and add water to release and turkey drippings and brown bits. Bring to a boil reduce heat and simmer.

• Step 5: Add in turkey stock. Bring to a boil reduce to medium-low heat and let simmer until thickened.
• Step 6: Turn off the heat, the sauce will thicken as it cools. Serve in a gravy boat.

Recipe Tips

• Slowly add the strained pan drippings to the roux or slurry while constantly whisking to avoid lumps.
• Taste your gravy and adjust the salt and pepper as needed.
• Place your pot or dutch oven in the center of your oven, to prevent any burning in the bottom of your pot.
• If you don't have 4 cups of turkey broth after simmering your turkey add some chicken stock or water to make up the difference.

Recipe Faq's

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• 2 turkey wings
• 2 carrots chopped
• 3 celery stalks chopped
• 1 small onion chopped
• 4 cloves garlic smashed
• 6 cups water
• 5 tablespoons butter
• 1/3 cup flour
• 1 teaspoon cider vinegar
• Salt and pepper to taste
• Kitchen Bouquet optional

• Preheat oven to 375 degrees

• Place turkey, onions, celery, carrots, and garlic in a large pot or Dutch Oven and place on the middle rack. Bake uncovered for 2 hours. Remove from oven.

• Add water and simmer on stovetop uncovered for 45 minutes. You should have about 4 cups of stock. If not add more water or chicken stock.

• Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.

• Heat a large saute pan on medium-high heat, add butter and let melt. Whisk in flour and cook for about 30 seconds. Whisk in turkey stock and vinegar.

• Bring to a boil then reduce heat and simmer until thickened. Turn off the heat, sauce will thicken more once it starts to cool down.

• Whisk in Kitchen Bouquet if using. Start off with just 1/8 of a teaspoon and add more if preferred.

Gravy will thicken up a bit while it cools down. But if it's too thick just add a couple tablespoons of water until you get the desired consistency.

You can make this gravy up to two days ahead and keep it in the refrigerator until ready to heat.

To Freeze: You can freeze the gravy for up to three months in your freezer. Or just freeze the stock then make the rest of the recipe when you're ready.

To reheat: Place in a saucepan and heat on med/low until warm.