Make-Ahead Turkey Gravy

Prepare the gravy a day in advance to let the flavors meld and improve.

For a richer gravy, add a splash of cream or milk just before serving.

Try adding flavors such as garlic, bay leaves, or even mushrooms for a unique twist.

Always taste and adjust seasonings as needed after cooking.

If you’re short on time, consider using pre-made turkey or chicken stock for the base.

Can I use fresh herbs instead of dried thyme?

You can use fresh herbs. Use about three times the amount of fresh thyme (1.5 teaspoons) to replace the dried thyme. You may want to reserve some of the fresh thyme (or use extra) and add it closer to the end of the cooking time as the flavor will mellow as it cooks.

Is it necessary to roast the turkey wings before making the gravy?

Roasting the turkey wings is not strictly necessary, but it enhances the flavor and color of the gravy. You can skip this step for a quicker version, but the resulting gravy may be less rich.

Can I make this gravy if I don't have turkey wings?

You can substitute turkey wings with chicken wings or other poultry parts like necks or backs for a similar flavor.

What should I do if my gravy is too thick?

If your gravy is too thick, you can thin it out by whisking in additional chicken broth or water until you reach your desired consistency.

What if I don't have chicken broth?

If you don't have chicken broth, vegetable broth can be used as a substitute, although the flavor will be different. You can also use water, but it will result in a less flavorful gravy.

How can I store the gravy?

Store the gravy in an airtight container in the refrigerator for up to 1 week. Make sure it cools to room temperature before sealing to avoid condensation in the container.

Can the gravy be frozen?

Yes, the gravy can be frozen. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. It will keep in the freezer for up to 2 months.

How do I reheat the gravy?

Reheat the gravy slowly over low heat on the stove, stirring frequently to prevent it from sticking to the bottom of the pan. You can also add a splash of broth or water if the gravy has thickened too much during storage.

Can I skip the butter?

While butter adds richness and a nice finish to the gravy, you can skip it or use a healthier fat like olive oil for a lighter version if desired.

Can additional seasoning be added to the gravy?

Taste the gravy after it's thickened and adjust the seasoning with salt, pepper, or even a dash of Worcestershire sauce for added depth of flavor.

What can I use if I don't have a fine mesh sieve to strain the broth?

If you don't have a fine mesh sieve, you can use a colander lined with cheesecloth or a clean kitchen towel to strain the gravy, making sure that all solids are removed.

Roasting Pan: For baking the turkey wings and onions in the oven.

Measuring Cups and Spoons: For measuring the ingredients, including water, chicken broth, carrot, and thyme.

Large Saucepan: For combining the roasted ingredients with water and broth, and for cooking the gravy over medium heat.

Fine Mesh Sieve: Used to strain the broth, removing any solids after the wings and onions have been removed.

Whisk: For mixing the flour into the chicken broth to yield a smooth, thick gravy without lumps.

Knife: For quartering the onions and any additional prep work.

Spatula or Wooden Spoon: Helpful for stirring ingredients in the saucepan while cooking.

Skimmer or Fat Separator (optional): For skimming excess fat from the broth if desired.

Storage Container: For storing the gravy once it has cooled.