Make Ahead Turkey Gravy



  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 tsp vegetable oil
  • 2 large turkey wings
  • 10 cups cold water
  • 4 springs thyme
  • optional: 2 cloves garlic


  • 2-3 tbsp reserved turkey fat
  • 3 tbsp butter
  • 12 cup flour
  • about 6 cups reserved, strained turkey stock
  • salt and pepper to taste
  • pinch of cayenne



  • Cut carrots into 12″ slices
  • Cut celery into the same size
  • Dice onion into 1″ pieces


  • Roast turkey wings with mirepoix in a roasting pan at 400°F until well browned (45-60 mins)
  • Transfer to a stock pot, add remaining ingredients and simmer until the meat completely falls off the bone (3-4 hours)
  • Strain stock (should get ~6 cups)
  • Make gravy using the stock

Full Instructions

Make the stock

  • Add onions, carrots, celery to a roasting pan
  • Toss with vegetable oil
  • Top with turkey wings
  • Roast at 400°F until well browned (45-60 mins)
  • Transfer turkey wings and vegetables to a large stock pot
  • Deglaze roasting pan with ~2 cups of water
    • bring to a boil while scraping the bottom with a wooden spoon
  • Pour liquid into stock pot and add the remaining 8 cups the water
  • Add thyme, garlic, and/or any other spices=
    • you don’t even need to peel the garlic, just cut it in half
  • Bring to a boil then back the heat down to low
  • Simmer until the meat falls off the bone, 3-4 hours
  • While it’s simmering, skim off some turkey fat and save it for the gravy
  • When you’re done, strain the stock

Make the gravy

  • In a medium saucepan over medium heat, add 3 tbsp butter and 3 tbsp turkey fat
  • Add 12 cup flour and whisk together
  • Cook for a few minutes until it smells like cooked pie crust
  • Turn off the heat and whisk in turkey stock (slowly at first if it’s still warm)
  • Turn heat to high, dump in the rest of the stock, and bring to a boil
  • Simmer until it’s the right consistency
  • Taste and adjust seasoning