Make-Ahead Turkey Gravy

Make-ahead turkey gravy is the quiet trick that makes Thanksgiving Day calmer. Instead of whisking frantically while the turkey rests, you simmer roasted turkey wings with onion, carrot, celery, and herbs a few days early, thicken the stock into a smooth gravy, and refrigerate it. On the day, you reheat it gently, whisk in any fresh pan drippings if you have them, and pour. The flavor is deep and roasted, not thin or floury, and the timing problem disappears entirely.

Serve it over Creamy Make-Ahead Mashed Potatoes and Sausage & Herb Bread Stuffing alongside whatever turkey you roast.

Photo credit: Wikimedia Commons, “Roast turkey served vegetables, pigs in blanket, stuffing, cranberry sauce tartlet, and gravy, Trimingham” by Kolforn, CC BY-SA 4.0

Transparency note: the photo shows a roast turkey dinner plate with gravy pooled around the turkey, rather than a gravy boat on its own.

Why This Recipe Works

• Roasted wings build real flavor: Browning the wings first gives the stock the roasted depth that plain broth cannot match.
• A flour roux thickens smoothly: Cooking the flour in butter before adding liquid keeps the gravy lump-free and glossy.
• It improves overnight: A night in the fridge lets the flavors settle, and reheating is gentle and forgiving.
• Drippings are a bonus, not a requirement: The gravy stands on its own, and fresh drippings on the day simply make it richer.

Ingredients

• 1 1/2 lb (680 g) turkey wings, cut at the joints
• 1 tablespoon (15 ml) neutral oil
• 1 onion, quartered (about 8 oz / 225 g)
• 1 carrot, cut into large pieces (about 4 oz / 115 g)
• 2 stalks celery, cut into large pieces (about 4 oz / 115 g)
• 4 cups (960 ml) low-sodium chicken or turkey broth, divided
• 2 cups (480 ml) water
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 tablespoons (55 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 1 teaspoon (5 ml) soy sauce (optional, for color and depth)
• Salt and black pepper, to taste

Second image note: no second verified gravy-only photo — publish with the primary photo only until a second approved photo is sourced.

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How to Make Make-Ahead Turkey Gravy

Step 1: Roast the wings and vegetables

Preheat the oven to 425 degrees F (220 degrees C). Toss the turkey wings, onion, carrot, and celery with the oil and a pinch of salt on a rimmed baking sheet. Roast for 35 to 40 minutes, until deeply browned.

Step 2: Simmer the stock

Transfer everything, including the browned bits, to a pot. Add 3 cups (720 ml) of the broth, the water, thyme, and bay leaf. Simmer gently for 40 minutes, skimming occasionally. Strain through a fine-mesh strainer, pressing the solids lightly, and discard the solids. You should have about 4 cups (960 ml) of stock.

Step 3: Make the roux and thicken

Melt the butter in a clean saucepan over medium heat. Whisk in the flour and cook for 2 minutes, until golden and nutty-smelling. Gradually whisk in the warm stock, then simmer for 5 to 8 minutes, stirring, until smooth and thick enough to coat a spoon. Add the soy sauce, if using, and season with salt and pepper.

Step 4: Cool, store, and reheat

Cool the gravy, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently over medium-low heat, whisking, and thin with a splash of broth if needed. If you have fresh turkey drippings on the day, whisk in a few spoonfuls for extra richness.

Tips

• Brown deeply, not lightly: The color of the wings sets the color and flavor of the gravy, so let them get properly dark.
• Warm stock, smooth gravy: Adding warm stock to the roux, a ladle at a time, is the easiest way to avoid lumps.
• Season at the end: Broth salt levels vary, so taste and salt only after the gravy has thickened.
• Freeze flat for easy thawing: Freeze in a zip-top bag laid flat, then thaw overnight in the fridge.

Storage

Refrigerate the gravy for up to 3 days or freeze for up to 2 months. Reheat gently over medium-low heat, whisking often, and thin with broth as needed. Do not boil hard after reheating, or the gravy can thin out and separate.

Frequently Asked Questions

Can I make turkey gravy without any drippings?

Yes, that is exactly what this recipe does. Roasted turkey wings give the stock its flavor, so no roasting-pan drippings are needed. If you do have drippings later, whisk some in when reheating.

How far ahead can I make gravy?

Up to 3 days ahead in the fridge, or up to 2 months in the freezer. Thaw frozen gravy overnight in the fridge before reheating.

Why is my gravy lumpy?

Lumps usually come from adding cold liquid to the roux too fast. Whisk the stock in gradually, and if lumps appear, strain the gravy through a fine-mesh strainer or blend it briefly.

How do I fix gravy that is too thick or too thin?

Too thick: whisk in warm broth a few tablespoons at a time. Too thin: simmer for a few more minutes, or whisk 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it in, simmering 1 minute.