Make Ahead Turkey Gravy

There's something about Thanksgiving that makes my heart happy, but let me be honest—the stress of getting everything on the table at the same time? Not so much. That's exactly why I started making make ahead turkey gravy years ago, and it's been one of my best kitchen decisions ever.

I'll never forget the year I tried to make gravy while the turkey was resting, the potatoes were getting cold, and Amy was asking me every two minutes when we could eat. John just looked at me and said, "Next year, can we not do this chaos?" He was right. Now I make this gravy a day or two before Thanksgiving, and it's changed everything. The flavors are richer because they've had time to develop, and honestly, Thanksgiving morning feels so much calmer knowing the gravy is already done.

This recipe uses roasted turkey wings with vegetables and garlic to create a stock that's so flavorful, you won't even miss the turkey drippings. Bradley, who's usually skeptical of anything I make ahead, was shocked when he tasted it last year and said it was better than the gravy I used to make on Thanksgiving Day. Coming from a 14-year-old, that's high praise!

If you're looking for more ways to prep ahead for the holidays, you'll love my Air Fryer Turkey Legs recipe—it's another game-changer for stress-free holiday cooking.

Jump to:

• Why You'll Love This Make Ahead Turkey Gravy
• What You'll Need For This Turkey Gravy Recipe
• How To Make Turkey Gravy From Scratch
• Storage And Reheating Your Make Ahead Gravy
• Tips For The Best Homemade Turkey Gravy
• Simple Variations For Your Turkey Gravy
• Frequently Asked Questions About Make Ahead Turkey Gravy
• Recipes You May Like
• Time To Make The Best Turkey Gravy
• Make Ahead Turkey Gravy

Why You'll Love This Make Ahead Turkey Gravy

• Time-saving magic – Make it up to 2 days ahead or freeze for up to 3 months, freeing up your Thanksgiving Day schedule
• No turkey drippings needed – Roasted turkey wings create an incredibly rich, flavorful base without waiting for your main turkey
• Deeply flavorful – The combination of roasted turkey, vegetables, and garlic develops a complex taste you just can't rush
• Stress-free reheating – Simply warm it up on the stove while everything else finishes cooking
• Better than last-minute gravy – The flavors actually improve as they sit, making ahead truly better than fresh
• Perfect consistency every time – No more lumpy, rushed gravy made while guests are waiting

What You'll Need For This Turkey Gravy Recipe

For the Turkey Stock:

• 2 turkey wings – These are the secret to rich, authentic turkey flavor without needing drippings
• 2 carrots, chopped – Adds natural sweetness and depth to your stock
• 3 celery stalks, chopped – Brings that classic savory base flavor
• 1 small onion, chopped – Essential for building rich, complex flavor
• 4 cloves garlic, smashed – I always use fresh garlic because it makes such a difference
• 6 cups water – Creates the liquid base for your flavorful stock

For the Gravy:

• 5 tablespoons butter – I use regular salted butter, nothing fancy needed
• ⅓ cup flour – This creates the perfect thickness without being gummy
• 1 teaspoon cider vinegar – Just a touch brightens all the flavors beautifully
• Salt and pepper to taste – Always taste before serving and adjust
• Kitchen Bouquet (optional) – Only if you want darker colored gravy, totally your choice

Here's what I've learned about ingredients: Don't skip the roasting step for the turkey wings. I tried simmering them once without roasting first, and the flavor just wasn't the same. That oven time creates a depth you can't get any other way.

How To Make Turkey Gravy From Scratch

Making the Turkey Stock:

1. Preheat your oven to 375 degrees and get your Dutch oven or large pot ready for roasting.
2. Place the turkey wings, onions, celery, carrots, and garlic in your Dutch oven and arrange everything in a single layer if possible—this helps with even roasting.
3. Roast uncovered on the middle rack for 2 hours until the turkey wings are deeply golden brown and your kitchen smells amazing (Bradley always comes downstairs asking what's cooking at this point).

4. Remove from the oven and add 6 cups of water to the pot, then move it to your stovetop.
5. Simmer uncovered for 45 minutes on medium-low heat, letting all those roasted flavors infuse into the liquid.
6. Check your liquid level – you should have about 4 cups of stock after simmering. If you're short, add more water or chicken stock to reach 4 cups.
7. Strain the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract every bit of flavor.
8. Refrigerate the strained stock for at least 2 hours or overnight – this is when the magic happens because the fat rises to the top and solidifies, making it super easy to remove.
9. Use a spoon to remove the solidified fat from the top of your chilled stock. Don't worry if you don't get every tiny bit—a little fat actually adds flavor.

Making the Gravy:

10. Heat a large sauté pan over medium-high heat and add your butter, letting it melt completely without browning.
11. Whisk in the flour immediately and cook for about 30 seconds, whisking constantly to create a smooth roux—this is what thickens your gravy.
12. Slowly whisk in your turkey stock and cider vinegar in a steady stream while continuing to whisk. I learned this the hard way after getting lumps the first time I made this—slow and steady wins here.
13. Bring the mixture to a boil, then reduce the heat to low and let it simmer until thickened to your liking.
14. Turn off the heat and let it cool slightly – the gravy will continue to thicken as it cools, so don't panic if it seems a bit thin at first.
15. If you're using Kitchen Bouquet, whisk in just ⅛ teaspoon to start, then add more if you want a deeper brown color. I usually skip this because I think the natural color is beautiful, but John likes it darker.

Storage And Reheating Your Make Ahead Gravy

The best part about this recipe is how well it keeps! I make mine on Tuesday afternoon, and by Thursday morning, the flavors have deepened even more.

Refrigerator Storage:

Store your cooled gravy in an airtight container in the refrigerator for up to 2 days before Thanksgiving. I use a large glass container with a tight-fitting lid so I can see exactly how much I have. Just make sure the gravy has cooled completely before covering it—Amy learned this the hard way when condensation made her gravy watery one year during her cooking experiments.

Freezer Storage:

This gravy freezes beautifully for up to 3 months! I actually make a double batch sometimes and freeze half for Christmas dinner. Pour the cooled gravy into freezer-safe containers, leaving about an inch of space at the top for expansion. Label it with the date so you remember when you made it. You can also freeze just the stock if you want to wait and make fresh gravy closer to the holiday.

Reheating Instructions:

Place your refrigerated or thawed gravy in a saucepan over medium-low heat. Stir occasionally as it warms up to prevent scorching on the bottom. If the gravy seems too thick after reheating (and it probably will be), just whisk in a tablespoon or two of water or turkey stock until you reach the consistency you want. I always do a taste test after reheating and adjust the salt and pepper because flavors can mellow during storage.

Tips For The Best Homemade Turkey Gravy

After making this gravy countless times for Thanksgiving and testing it with different techniques, here's what I've figured out:

• Don't rush the roasting time – Those 2 hours in the oven are what create the deep, rich flavor that makes this gravy special. The turkey wings need to get really golden brown.
• Let the fat solidify completely – I know it's tempting to skip the overnight chill, but removing the fat is so much easier when it's solid. Plus, it makes your gravy less greasy and more flavorful.
• Taste and adjust before serving – Flavors can change during storage, so always do a quick taste test when you reheat. A little salt or a splash of vinegar can brighten everything up.
• Keep extra stock handy – Sometimes gravy thickens more than you expect, especially if you're reheating it. Having a cup of chicken or turkey stock nearby means you can thin it out without diluting the flavor.
• Make a double batch if you love gravy – Our family goes through gravy like crazy (John puts it on everything), so I often make 1.5 times this recipe. It's not much more work, and leftovers are amazing on turkey sandwiches.
• Room temperature butter works best – If your butter is too cold, it won't incorporate smoothly with the flour. I take mine out about 30 minutes before I start making the gravy.

Simple Variations For Your Turkey Gravy

Herb-Infused Gravy:

Add fresh thyme, rosemary, and sage to the roasting pan with your turkey wings. I throw in about 3 sprigs of each, and the flavors are incredible. Bradley isn't usually a fan of "green stuff" in his food, but even he admitted this version was really good.

Mushroom Turkey Gravy:

Sauté 8 ounces of sliced mushrooms in butter until golden, then add them to your finished gravy. This is John's favorite variation because he's obsessed with mushrooms. I use baby bellas because they're easy to find and have great flavor.

Wine-Enhanced Gravy:

Replace 1 cup of the water with dry white wine when making your stock. The wine adds a subtle depth that makes people ask, "What's different about this gravy?" in the best way.

Giblet Gravy Addition:

If you want to go traditional, chop up cooked turkey giblets (heart, liver, gizzard) and stir them into your finished gravy. My mom used to do this every year, and while I don't always have time for it, it does make the gravy extra special.

Frequently Asked Questions About Make Ahead Turkey Gravy

Recipes You May Like

• Pumpkin Roll Cake – A beautiful fall dessert that's perfect to serve alongside your Thanksgiving dinner
• Southern Cinnamon Fried Apples – The perfect sweet side dish that pairs wonderfully with turkey and gravy
• Air Fryer Turkey Legs – Another fantastic make-ahead option for your holiday table

Time To Make The Best Turkey Gravy

Making make ahead turkey gravy has completely changed how I approach Thanksgiving dinner. Instead of rushing around trying to make gravy while everything else is getting cold, I can just reheat this beautiful, flavorful gravy and focus on enjoying time with Amy, Bradley, and John.

The flavors in this gravy are so much better than anything made last-minute because the stock has time to develop and the seasonings really come together. Plus, there's something deeply satisfying about crossing "make gravy" off your Thanksgiving to-do list days before the big meal.

Give this recipe a try for your next holiday dinner. I promise it'll become part of your Thanksgiving tradition, just like it has for our family. And don't forget to save this recipe to Pinterest so you can find it when you need it!

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