Print

Best Make-Ahead Turkey Gravy Recipe (No Drippings)

best make-ahead turkey gravy - featured image
Print Recipe

This make-ahead turkey gravy, no drippings needed, is rich, silky, and packed with deep, savory flavor. Perfect for Thanksgiving, Friendsgiving, or any holiday dinner, it can be prepared up to three days in advance and tastes even better the next day.

Ingredients

Scale
  • 2 pounds chicken wings (separated at joints)
  • 2 large yellow onions (quartered)
  • 3 large carrots (roughly chopped)
  • 3 stalks celery (roughly chopped)
  • 1 whole head garlic (halved crosswise)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 8 cups water (or low-sodium chicken broth)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups roasted chicken stock (from above)
  • 1/2 cup dry white wine (optional, or extra stock)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Pat chicken wings dry with paper towels. Arrange wings, quartered onions, chopped carrots, and celery on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Spread in a single layer.
  2. Roast for 30 minutes until wings are golden brown and vegetables start to caramelize. Add halved garlic head, cut side down, and roast another 15 minutes until deeply browned.
  3. Transfer roasted wings and vegetables to a large stockpot or Dutch oven. Scrape any browned bits from the baking sheet.
  4. Place the baking sheet on the stovetop over medium heat. Add 1 cup water and scrape up all browned bits (deglaze). Pour this liquid into the pot.
  5. Add tomato paste, thyme, rosemary, bay leaves, peppercorns, and 8 cups water (or broth). Stir to combine.
  6. Bring to a boil over high heat, then reduce to low. Simmer gently, uncovered, for 1 hour. Skim off any foam during the first 15 minutes.
  7. Remove from heat. Strain stock through a fine-mesh strainer into a large bowl or pot. Discard solids. You should have about 4 cups of stock. If more, simmer to concentrate; if less, add water or broth.
  8. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 2 minutes until light golden and nutty (roux).
  9. Slowly pour in white wine (if using), whisking continuously. Cook for 30 seconds until mostly absorbed.
  10. Gradually pour in warm chicken stock, whisking constantly to prevent lumps. Bring to a gentle simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  11. Season with salt and pepper. Taste and adjust. Serve immediately or let cool completely and store in an airtight container in the refrigerator for up to 4 days.

Notes

Brown everything well for deep flavor. Don’t rush the stock simmering. Warm the stock before adding to roux to prevent lumps. Gravy improves after a day in the fridge. For vegetarian version, omit chicken wings and add 8 oz cremini mushrooms; use vegetable broth. For gluten-free, use 1:1 gluten-free flour blend or cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water).

Nutrition

Keywords: make-ahead gravy, turkey gravy, no drippings gravy, Thanksgiving gravy, holiday gravy, chicken wing gravy, homemade gravy

Find it online: https://blingbite.com/best-make-ahead-turkey-gravy-recipe-no-drippings/