Make Ahead Turkey Gravy
Prep time
Cook time
Total time
Get a head start on Thanksgiving with this rich and yummy make ahead turkey gravy!
Recipe type: Thanksgiving
Cuisine: American
Serves: 8-10
  • 2 turkey wings or turkey legs
  • 4 ribs of celery, each stalk cut into thirds
  • 1 large onion, cut into chunks
  • 4 cloves garlic, unpeeled, peeled or smashed
  • 6 cups water or 3 cups water and 3 cups chicken stock
  • For The Gravy
  • 4 Tablespoons melted butter
  • 4 Tablespoons all-purpose flour
  • 2 cups turkey stock, strained and defatted
  • ½ cup whole milk, half-and-half, or cream
  • 1 teaspoon cider vinegar or 1 Tablespoon cognac or brandy
  1. Preheat oven to 375 degrees F.
  2. In a dutch oven or small roaster, place the turkey wings or legs. Sprinkle with salt and pepper. Add chopped vegetables and garlic. Roast for 2 hours.
  3. Remove roaster to the stove top. Add water/chicken stock. Bring liquid to a boil. Reduce heat, and simmer for one hour.
  4. All the liquid to slightly cool. Strain the liquid into a large bowl. Line the strainer with cheesecloth or paper toweling.
  5. Pour into a storage container, and refrigerate until ready to use.
  6. To Make The Gravy
  7. In a large sauce pan, melt butter. Add flour, and whisk together. Cook the butter/flour mixture for a minute or two to cook out the raw taste of the flour.
  8. Add the turkey stock, and whisk until thickened.
  9. Add milk, cider vinegar, salt and pepper to taste.
  10. Keep warm on the stove until ready to serve.
  11. If the gravy is too thick, add a little more stock. If it is too thin, in a jar, shake together ¼ cup warm water with 2 Tablespoons of flour to make a slurry. While whisking the gravy, slowly add the slurry until the desired consistency.
Recipe makes approximately 2½ cups of gravy.

Gently modified from
Nutrition Information
Serving size: 8-10
Recipe by At Mimi's Table at