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Homemade Make-Ahead Turkey Gravy (Best Freezer-Friendly Recipe)

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Rich, silky, deeply savory turkey gravy made ahead of time and frozen for stress-free holidays. No drippings required, and it tastes better than last-minute gravy.

Ingredients

Scale
  • 2–3 pounds turkey wings or turkey necks
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1 large onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 cups low-sodium chicken or turkey broth
  • 1/2 cup dry white wine (optional)
  • Salt and black pepper to taste
  • Olive oil for roasting

Instructions

  1. Preheat oven to 400°F (200°C). Pat turkey parts dry with paper towels.
  2. Arrange turkey parts in a single layer in a roasting pan or Dutch oven. Add chopped onion, carrots, and celery. Drizzle with olive oil and toss to coat. Roast for 45-50 minutes, turning once halfway, until deep golden brown and vegetables are caramelized.
  3. Transfer roasted turkey and vegetables to a large pot or Dutch oven. Set roasting pan aside.
  4. Place roasting pan over medium heat on stovetop. Add white wine and scrape up browned bits. Simmer for 2 minutes, then pour liquid into pot with turkey and vegetables.
  5. Add broth, garlic, thyme, rosemary, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer partially covered for 1 hour.
  6. While stock simmers, make the roux: In a separate large saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 3-4 minutes until light golden and nutty.
  7. Slowly whisk in 4 cups of hot turkey stock (strained first). Whisk until smooth, then simmer gently for 5-7 minutes until thickened.
  8. Strain remaining stock through a fine-mesh strainer into a large bowl or measuring cup. Discard solids. You should have about 5-6 cups of stock.
  9. Add strained stock to roux mixture a cup at a time, whisking after each addition. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until gravy coats the back of a spoon.
  10. Season with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).
  11. Let gravy cool completely at room temperature.
  12. Pour cooled gravy into freezer-safe bags or containers. Lay flat to freeze. Label with date and amount.

Notes

Don’t rush the browning of turkey parts and vegetables for maximum flavor. Watch the roux carefully to avoid burning. Season in layers. If gravy is too thin after reheating, thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If too thick, whisk in warm broth or water. Always taste before serving after freezing.

Nutrition

Keywords: turkey gravy, make-ahead gravy, freezer-friendly gravy, Thanksgiving gravy, homemade gravy, no drippings gravy

Find it online: https://ovenmila.com/homemade-make-ahead-turkey-gravy-best-freezer-friendly-recipe/