{"id":46552,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/"},"modified":"2024-12-02T15:56:03","modified_gmt":"2024-12-02T21:56:03","slug":"make-ahead-turkey-gravy","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/","title":{"rendered":"Make-Ahead Turkey Gravy"},"content":{"rendered":"<p>Make-ahead turkey gravy is the unsung hero of a great Thanksgiving meal plan. It has all the flavor of a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-turkey-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-turkey-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic turkey gravy recipe<\/a>, but it can be prepared totally independent of the turkey bird.<\/p>\n<p>This gravy is made with turkey wings, not an entire turkey, so you can prepare it before the big day, and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prep-thanksgiving-in-advance\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prep-thanksgiving-in-advance\/\" data-module=\"content engagement\" data-position=\"embedded links\">prep Thanksgiving in advance<\/a>. Any recipe you can make ahead of time will help to relieve some of the stress that comes with last-minute details on the big day!<\/p>\n<h2>How to Make Gravy Ahead of Time<\/h2>\n<p>It&#8217;s shockingly easy to make gravy ahead of time. Simply prepare a concentrated turkey broth made from roasted turkey wings. By cooking the wings with onions in a high-temperature oven, you really capture the essence of drippings, those flavorful juices that accumulate at the bottom of the pan.<\/p>\n<p>When it&#8217;s time to serve, you thicken the rich turkey broth with a little flour. The silky, smooth gravy comes together in under five minutes, but it tastes like you spent all day cooking it.<\/p>\n<h2>Make-Ahead Turkey Gravy Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1951443 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_1b.jpg?fit=700%2C1024\" alt=\"A Person Cutting an Onion With a Knife on a Cutting Board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Turkey wings<\/strong>: After roasting the turkey wings in a hot oven, you get delicious drippings with a robust flavor to use in the gravy. The wings also contain a lot of collagen, which adds a smooth, silken texture to the gravy. If you can\u2019t find turkey wings, feel free to use turkey necks or legs.<\/li>\n<li><strong>Aromatic ingredients<\/strong>: Ingredients that add flavor and aroma to a dish are known as <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\" data-name=\"www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\" data-module=\"content engagement\" data-position=\"embedded links\">aromatics<\/a>. In this make-ahead turkey gravy, we use onions, carrots, celery and fresh thyme. Feel free to add other fresh herbs like rosemary or parsley to the mix.<\/li>\n<li><strong>All-purpose flour<\/strong>: Instead of making a roux (a cooked mixture of fat and flour), here we whisk flour into cold broth. It&#8217;s one of our secrets for lump-free gravy. (<em>Psst<\/em>: Read on for more <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-gravy-tips\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-gravy-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade gravy tips<\/a>.)<\/li>\n<li><strong>Butter<\/strong>: A pat of butter adds a creamy texture and rich mouthfeel to the gravy. It&#8217;s a small step that takes the gravy to the next level.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the turkey wings<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1951445 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_2b.jpg?fit=700%2C1024\" alt=\"Turkey Gravy Tohvs23 39744 Mf 10 10 Makeaheadturkeygravy 2b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. Place the turkey wings and quartered onions in a greased 13&#215;9-inch baking pan. Bake, uncovered, for 1-1\/4 hours, turning the wings halfway through cook time to promote even browning on both sides.<\/p>\n<h3>Step 2: Deglaze the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1951448 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_3b.jpg?fit=700%2C1024\" alt=\"Chicken Broth is Being Poured Into a Pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the cooked wings and onions to a Dutch oven; set aside. While the pan is still warm, carefully pour in 2 cups of the chicken broth. Using a spatula, gently scrape any browned bits off the bottom of the pan. Pour the liquid into the Dutch oven with the wings.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: The browned bits on the bottom of the pan are called <em><a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/\" data-module=\"content engagement\" data-position=\"embedded links\">fond<\/a><\/em>, a French word that roughly translates to \u201cthe bottom\u201d or \u201cthe base.\u201d Incorporating these bits into the broth is an essential step that adds color and flavor to your gravy.<\/p>\n<h3>Step 3: Simmer the broth<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1951450 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_4b.jpg?fit=700%2C1024\" alt=\"A Person Cutting Vegetables on a Cutting Board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add 4 cups of the chicken broth to the Dutch oven, along with the carrots, celery and thyme sprigs. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, for about 45 minutes.<\/p>\n<h3>Step 4: Strain and skim the broth<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1929332 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_5.jpg?fit=700%2C467\" alt=\"A Person Pouring Turkey Broth into a Bowl\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Strain the turkey broth through a mesh strainer into a heatproof 4-cup measuring cup. Discard the wings and vegetables.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Everything up to this point can be made in advance. Transfer the broth to a jar, and store it in the refrigerator for up to two days.<\/p>\n<h3>Step 5: Skim the broth<\/h3>\n<p>Skim the fat from the strained turkey broth. Add enough chicken broth so the concentrated turkey broth measures 3-1\/2 cups.<\/p>\n<h3>Step 6: Thicken the gravy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1951451 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_6b_PDedit-Gif.gif?fit=700%2C1024\" alt=\"A whisk is being used to mix flour in a bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large saucepan, whisk together the flour and 3\/4 cup remaining chicken broth until smooth. Gradually stir in the concentrated turkey broth. Bring the mixture to a boil. Cook, stirring, until the gravy has thickened, about two minutes. Stir in the butter and pepper.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: If you have any leftover chicken broth, save it for another <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-using-chicken-stock\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-using-chicken-stock\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipe using chicken stock<\/a>.<\/p>\n<h2>Make-Ahead Turkey Gravy Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1951424 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_9b.jpg?fit=700%2C1024\" alt=\"Turkey Gravy Tohvs23 39744 Mf 10 10 Makeaheadturkeygravy 9b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Make it gluten-free<\/strong>: Wondering <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to thicken gravy<\/a> using gluten-free ingredients? Try using cornstarch or arrowroot instead of flour. Just be aware that cornstarch can turn spongy when frozen, so it\u2019s not the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-thickener\/\" data-name=\"www.tasteofhome.com\/article\/best-thickener\/\" data-module=\"content engagement\" data-position=\"embedded links\">best thickener<\/a> if you intend on freezing the gravy at any point.<\/li>\n<li><strong>Include a splash of lemon juice<\/strong>: A teaspoon of lemon juice or cider vinegar adds a nice depth of flavor to a rich gravy. This can also restore the flavor balance if your gravy turns out too salty.<\/li>\n<li><strong>Improve the color<\/strong>: Our make-ahead turkey gravy naturally has a golden-brown color, but you can add a dash of Worcestershire or <a href=\"https:\/\/www.tasteofhome.com\/article\/browning-sauce\/\" data-name=\"www.tasteofhome.com\/article\/browning-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">browning sauce<\/a> if you want it to be darker.<\/li>\n<\/ul>\n<h2>How to Store Make-Ahead Turkey Gravy<\/h2>\n<p>Let the gravy cool completely, then transfer it to an airtight container. Store it in the refrigerator for three to four days. Reheat turkey gravy in the microwave, or warm it in a saucepan over low heat. Keep in mind that gravy will thicken as it chills in the refrigerator but then thin out again once it&#8217;s reheated, so wait until it&#8217;s reheated before you add extra liquid or broth.<\/p>\n<h2>Can you freeze make-ahead turkey gravy?<\/h2>\n<p>Yes, you can freeze our make-ahead turkey gravy! Let it cool, then transfer it into freezer-safe resealable bags, and squeeze excess air out of the bags to seal and store them flat (this makes them easy to stack). Store them in the freezer for four to six months. Thaw frozen gravy overnight in the refrigerator before reheating.<\/p>\n<p>Alternatively, you can <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-hack-an-ice-cube-tray\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-hack-an-ice-cube-tray\/\" data-module=\"content engagement\" data-position=\"embedded links\">hack an ice cube tray<\/a>, and freeze the gravy as individual cubes. This is useful if you want to reheat it later in small quantities. Once the cubes are frozen, transfer them to a freezer-safe resealable bag for storage. Gravy cubes don\u2019t need to be thawed, so you can reheat them straight from the freezer.<\/p>\n<h2>Make-Ahead Turkey Gravy Tips<\/h2>\n<h3>What can I add to turkey gravy to make it taste better?<\/h3>\n<p>You can season your gravy with a pinch of salt and pepper if it tastes bland. A little salt goes a long way to creating a well-rounded sauce. Add <a href=\"https:\/\/www.tasteofhome.com\/article\/the-ultimate-guide-to-cooking-with-fresh-herbs\/\" data-name=\"www.tasteofhome.com\/article\/the-ultimate-guide-to-cooking-with-fresh-herbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh herbs<\/a> like parsley, sage, rosemary and thyme to your gravy for a pop of color and freshness.<\/p>\n<h3>Is turkey gravy better with flour or cornstarch?<\/h3>\n<p>Turkey gravy tastes great with flour or cornstarch; it\u2019s a matter of personal preference. Flour provides a rich texture, while cornstarch creates a glossy sheen.<\/p>\n<h3>What should I do with leftover gravy?<\/h3>\n<p>Leftover gravy is great for reheating leftover turkey. It keeps the meat moist while it reheats. You can also make <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-leftover-gravy\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-leftover-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">use leftover turkey gravy<\/a> in recipes like poutine or stuffing muffins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This make-ahead turkey gravy is a lifesaver when preparing multiple dishes for holiday gatherings and special occasions.<\/p>\n","protected":false},"author":7954,"featured_media":1678493,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,307648,307659,304358,305982,304328,304292,305487,304007,304390,304343,303966,305994,304408,304368,303887,306848,304348,304268,307307,307698,324623,304238,304016,304388,304005,304150,303883,304468,307413,307614,304403],"categories-v2":[308503,308500,310632,310637,308988,311717,308984,308481,308305,310796,308554,308761,308993,308495,311726,308813,308745,308478,309603,309000,259483,310342,310669,309177,339175,308579,308752,308549,309434,308476,308875,310442,310591,308812],"coauthors":[50034],"recommended_recipes":[{"post_title":"Foolproof Gravy","post_link":"\/recipes\/foolproof-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Foolproof-Gravy_EXPS_THCA19_50055_B01_31_1b.jpg"},{"post_title":"Turkey Soup Recipe","post_link":"\/recipes\/turkey-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/Turkey-Soup_EXPS_FT23_3791_ST_1003_2.jpg"},{"post_title":"Chicken Gravy","post_link":"\/recipes\/chicken-gravy\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chicken-Gravy_EXPS_TOHVP24_267326_MR_09_19_1.jpg"},{"post_title":"Pot Roast with Gravy","post_link":"\/recipes\/pot-roast-with-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pot-Roast-with-Gravy_EXPS_HCA22_39547_B09_14_5b.jpg"},{"post_title":"Quick & Easy Sausage Gravy","post_link":"\/recipes\/quick-easy-sausage-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Quick-Easy-Sausage-Gravy_EXPS_DOBZ21_75594_E08_10_1b.jpg"},{"post_title":"Turkey Casserole","post_link":"\/recipes\/cheddar-turkey-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Turkey-Casserole_EXPS_TOHD24_41778_JuliaHartbeck_7.jpg"},{"post_title":"Low-Fat Gravy","post_link":"\/recipes\/low-fat-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2861_TH0715C44.jpg"},{"post_title":"Make-Ahead Turkey and Gravy","post_link":"\/recipes\/make-ahead-turkey-and-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Make-Ahead-Turkey-and-Gravy_exps132859_TH132104C06_27_3b_RMS.jpg"},{"post_title":"Homemade Turkey Seasoning","post_link":"\/recipes\/homemade-turkey-seasoning\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Turkey-Seasoning_EXPS_FT23_258173_EC_0927_3.jpg"},{"post_title":"Easy Turkey Gravy","post_link":"\/recipes\/simple-turkey-gravy\/","post_image":"\/wp-content\/uploads\/2025\/04\/Easy-Turkey-Gravy_EXPS_FT25_173242_EC_0404_1.jpg"},{"post_title":"Classic Turkey Gravy","post_link":"\/recipes\/classic-turkey-gravy\/","post_image":"\/wp-content\/uploads\/2014\/09\/exps46107_TH1789925D50A_RMS1.jpg"},{"post_title":"Mushroom-Rosemary Turkey 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Turkey Gravy","datePublished":"2018-01-01","dateModified":"2024-01-31","prepTime":"PT02H15M","cookTime":"PT10M","totalTime":"PT02H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-Ahead-Turkey-Gravy_EXPS_TOHON21_39744_E06_17_4b_v2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This make-ahead turkey gravy is a lifesaver when preparing multiple dishes for holiday gatherings and special occasions.","recipeIngredient":["2 turkey wings (1-1\/2 to 2 pounds)","2 medium onions, quartered","2 cartons (32 ounces each) reduced-sodium chicken broth, divided","2 medium carrots, cut into 2-inch pieces","2 celery ribs with leaves, cut into 2-inch pieces","4 fresh thyme sprigs","1\/2 cup plus 2 tablespoons all-purpose flour","1 tablespoon butter","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the turkey wings","text":"Preheat the oven to 400\u00b0F. Place the turkey wings and quartered onions in a greased 13x9-inch baking pan. Bake, uncovered, for 1-1\/4 hours, turning the wings halfway through cook time to promote even browning on both sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Deglaze the pan","text":"Transfer the cooked wings and onions to a Dutch oven; set aside. While the pan is still warm, carefully pour in 2 cups of the chicken broth. Using a spatula, gently scrape any browned bits off the bottom of the pan. Pour the liquid into the Dutch oven with the wings. Editor\u2019s Tip: The browned bits on the bottom of the pan are called fond, a French word that roughly translates to \u201cthe bottom\u201d or \u201cthe base.\u201d Incorporating these bits into the broth is an essential step that adds color and flavor to your gravy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the broth","text":"Add 4 cups of the chicken broth to the Dutch oven, along with the carrots, celery and thyme sprigs. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, for about 45 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_4b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Strain and skim the broth","text":"Strain the turkey broth through a mesh strainer into a heatproof 4-cup measuring cup. Discard the wings and vegetables. Editor\u2019s Tip: Everything up to this point can be made in advance. Transfer the broth to a jar, and store it in the refrigerator for up to two days.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_5.jpg?fit=700,467"},{"@type":"HowToStep","name":"Skim the broth","text":"Skim the fat from the strained turkey broth. Add enough chicken broth so the concentrated turkey broth measures 3-1\/2 cups."},{"@type":"HowToStep","name":"Thicken the gravy","text":"In a large saucepan, whisk together the flour and 3\/4 cup remaining chicken broth until smooth. Gradually stir in the concentrated turkey broth. Bring the mixture to a boil. Cook, stirring, until the gravy has thickened, about two minutes. Stir in the butter and pepper. Editor's Tip: If you have any leftover chicken broth, save it for another recipe using chicken stock.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Turkey-Gravy-TOHVS23_39744_MF_10_10_MakeAheadTurkeyGravy_6b_PDedit-Gif.gif?fit=700,1024"}],"recipeYield":"4-1\/4 cups","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 61 calories","fatContent":"2g fat (1g saturated fat)","cholesterolContent":"12mg cholesterol","sodiumContent":"234mg sodium","carbohydrateContent":"5g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":16,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Gravy with Josh Rink","description":"Check out this video for how to make The Best Gravy with Josh Rink","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/L8a6Ua4G\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/L8a6Ua4G-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Wendy940"},"reviewBody":"Never in my whole life have I made from gravy, stock or soup from scratch. I seen using mirepoix on TV cooking shows so many times. Now that I've made this gravy I feel so much more confident in my ability to make these. I didn't have access to raw turkey legs so I ended up using smoked. I only cooked them in the oven for half the time but followed the recipe to the letter for everything else. Wonderful and reminiscent of my younger years where all of my aunts would gather in the kitchen of my Grandpa's 1940s San Francisco home to cook everything from scratch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sharpie88"},"reviewBody":"<p>I found this recipe about eight years ago. I have never liked turkey gravy until I tried this recipe my entire family and every guest that comes to our home, loves it, not to mention the fact that you can make it ahead and it\u2019s one less thing off your plate on Thanksgiving day kudos to the creator of this recipe our family loves it. Note: I will freeze my stock from this year\u2019s turkey and use it as the broth in next year\u2019s, make a hard gravy, it works out perfectly. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>This made the best gravy I have made to date. In place of the wings I used the neck & giblets, cooking all on the stovetop in a dutch oven. Since no wings were used, 1 cup of the cooked turkey drippings were added.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ROBERTA806"},"reviewBody":"<p>This is a GREAT recipe,I have been making for years,It is time consuming but so well worth it.I add poultry seasoning.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cathy982"},"reviewBody":"Too much flour and bland. Using less flour and canned broth and sticking to the juices created by cooking the wings and veggies would have probably turned out much better. Wish I had read the suggestions about adding additional seasonings before spending all the time making it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Damianlexi"},"reviewBody":"YUMMY!  I struggle with making gravy.  This was so simple & got rave reviews.  I did use poultry seasoning instead of thyme like others suggested.  This will be my recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NancyH"},"reviewBody":"I LOVE gravy and there is never enough to go around to suit me.  You can never count on having ample drippings from the turkey (or chicken), so having this on hand always ensures there will be plenty.  I have made this gravy several times and usually make extra to store in the freezer.  This recipe is super easy and super flavorful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hopesy"},"reviewBody":"I have made this gravy for years. I make it far enough in advance and freeze it. Then I thaw it in the fridge a couple of days before I\u2019m going to serve it. I also use some white wine for the liquid. It\u2019s delicious and saves a lot of time when it comes time to make that big meal. I wouldn\u2019t make any other gravy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"StephanieSadler"},"reviewBody":"We made this gravy for Thanksgiving and everyone loved it, even the usually \u201cno gravy\u201d folks.  We made it with no changes to the recipe and it was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hometulip"},"reviewBody":"We were always short on gravy until I began making it ahead of time using extra wings. Great recipe idea.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sandee629"},"reviewBody":"I have made this for a few years and it's been a lifesaver every time! I usually use turkey stock (available next to the chicken and beef broth on your grocer's shelf around holiday time). It gives a darker, richer flavor to the gravy and, if you like, add a bit of the pan drippings and mix in as you reheat it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aquarelle"},"reviewBody":"I used a turkey back and giblets along with the wings, because I've made turkey stock with just wings in the past and felt that it needed a little more meaty flavor.  I also substituted boxed turkey broth for the chicken stock.  Otherwise, did not change a thing (except for adding a couple of drops of browning sauce at the end for a slightly darker color).  This is my go-to recipe for turkey gravy from now on.  My late mother made the best turkey gravy in the world, using the traditional method, something I never really managed to master, but my daughter told me that this recipe \"is just as good as Grandma's was.\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest4652"},"reviewBody":"Made this last year for thanksgiving. It was a hit. Just made it again and it has a raw flour taste.  Was I supposed to cook the flour and broth mixture before adding the prepared liquid?   Help!  I might have to make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"I needed a gravy to do ahead of time because we were doing a deep fried turkey.  This fit the bill.  A bit of work to it and it turned out ok.  Could have used a bit more flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marilee.McClure"},"reviewBody":"Easy and absolutely delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"turtledaisy"},"reviewBody":"This gravy is has an excellent flavor and color and is a huge time saver.  I make it every year for Thanksgiving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Gravy with Josh Rink","description":"Check out this video for how to make The Best Gravy with Josh Rink","url":"http:\/\/content.jwplatform.com\/videos\/L8a6Ua4G-OOHHzDJg.mp4","duration":"2m43s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/768b05w2gdtihif16v6n5d87274e782c.jpg","advertising":"","jw_id":"L8a6Ua4G","jw_url":"http:\/\/content.jwplatform.com\/videos\/L8a6Ua4G-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/L8a6Ua4G\/poster.jpg?width=720","jw_publish_date":"2021-09-23T00:00:00"},"rms_legacy_id":"39744","romance_copy_dek":"This make-ahead turkey gravy is a lifesaver when preparing multiple dishes for holiday gatherings and special occasions.","enhanced_recipe_title":"Make-Ahead Turkey Gravy","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 turkey wings (1-1\/2 to 2 pounds)","IngredientText":"2 turkey wings (1-1\/2 to 2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium onions, quartered","IngredientText":"2 medium onions, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cartons (32 ounces each) reduced-sodium chicken broth, divided","IngredientText":"2 cartons (32 ounces each) reduced-sodium chicken broth, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium carrots, cut into 2-inch pieces","IngredientText":"2 medium carrots, cut into 2-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs with leaves, cut into 2-inch pieces","IngredientText":"2 celery ribs with leaves, cut into 2-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 fresh thyme sprigs","IngredientText":"4 fresh thyme sprigs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup plus 2 tablespoons all-purpose flour","IngredientText":"1\/2 cup plus 2 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Make-Ahead-Turkey-Gravy_EXPS_TOHON21_39744_E06_17_4b_v2.jpg","RecipeId":39744,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Make-Ahead Turkey Gravy Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"43250\" ol-id=\"T0732OK\"]","RecipeAttachmentFileName":"Make-Ahead-Turkey-Gravy_EXPS_TOHON21_39744_E06_17_4b_v2.jpg","ContributorId":null,"Firstname":"Linda","Lastname":"Fitzsimmons","City":"Fort   Edward","StateDescription":"New York","IsCommunityCook":false,"TimeCallout":"Prep: 2-1\/4 hours Cook: 10 min.","MinimumServingQuantity":24,"MaximumServingQuantity":24,"Yield":"4-1\/4 cups.","DigitalTitle":"Make-Ahead Turkey Gravy","SubmittedTitle":"Best Ever Turkey Gravy","RecipeTypeId":1,"AverageRating":4.75,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TGCBBZ17_39744_D05_03_2b.jpg","PreparationTimeInMinutes":135,"CookTimeInMinutes":10,"TotalTimeInMinutes":145,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Make-Ahead Turkey Gravy ","OriginalSourceProject":"Make-Ahead Turkey Gravy ","ContestPlacement":"","Trailer":"<h2>Make-Ahead Turkey Gravy Tips<\/h2><h3>How can you give this make-ahead turkey gravy a silky consistency?<\/h3><div>To get the silky consistency that you desire, cook and whisk the gravy until it's as thick as heavy whipping cream. Using a flat whisk can help grab stray lumps of flour from the side of the pan. You could also add butter at the end to give your <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-thanksgiving-gravy-recipes\/\">homemade gravy<\/a> a beautiful sheen and smooth texture.<\/div><h3>How do you freeze this make-ahead turkey gravy?<\/h3><div>You can freeze the broth of this gravy. After the solids are strained and the fat is removed from the broth, you can pour the broth into freezer containers (make sure to leave room for expansion inside each container). The broth can be stored for up to three months in the freezer. Here are some other <a href=\"https:\/\/www.tasteofhome.com\/collection\/freeze-thanksgiving-leftovers\/\">Thanksgiving leftovers that you can freeze<\/a>.<\/div><h3>How do you reheat this make-ahead turkey gravy?<\/h3><div>To reheat frozen broth, defrost overnight in the refrigerator and proceed with the recipe as directed. To reheat gravy that has already been thickened, gently heat in a saucepan over low heat until warmed through. <\/div><h3>How long does this make-ahead turkey gravy last in the refrigerator?<\/h3><div>You can store this make-ahead turkey gravy (or the broth) for about three to four days in the refrigerator before serving. Check out <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-do-leftovers-last-your-guide-to-storing-thanksgiving-food\/\">how long other Thanksgiving leftovers last<\/a>.<\/div><br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor,<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/josh-rink\/\">Josh Rink<\/a>, Taste Recipes Food Stylist<\/i>","Metadescription":"This delicious make-ahead turkey gravy makes the holidays even easier to prepare for since it can be prepped in advance.","DigitalHeadnotes":"My family loves gravy, so I can never have enough of this make-ahead turkey gravy recipe on hand for a holiday dinner. 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Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/","url":"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/","name":"Make-Ahead Turkey Gravy Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-Ahead-Turkey-Gravy_EXPS_TOHON21_39744_E06_17_4b_v2.jpg","datePublished":"2017-09-09T00:20:00+00:00","dateModified":"2024-12-02T21:56:03+00:00","description":"We prepare make-ahead turkey gravy with turkey wings instead of an entire bird. 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