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Countdown to Thanksgiving: Make Ahead Turkey Gravy


Bread drying on wood stove for stuffing

Most of you already have my do-ahead gravy recipe posted elsewhere. But here it is again, and I’m clarifying it in response to some of your questions. I’m also giving you the recipe twice: the first time with photos and the second as a printout.

This takes the stress out of having to make the gravy on Thanksgiving. Refrigerate up to 3 days or freeze for 2 months. Makes about 8 cups.


2  whole large turkey wings or several smaller ones, enough to make 3-4 pounds wings

1 large onion, left unpeeled and cut into large chunks

2 quarts  + 1 cup low sodium chicken broth

1 large carrot, chopped

1 rib celery, chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried sage leaves

1 bay leaf

Several sprigs parsley

3/4 cup flour

Salt and pepper


Preheat oven to 400.

Arrange wings in a single layer in a large sprayed roasting pan. Scatter onions over top.

Wings & Onions

Roast about 1-1/2 hours or until wings are very brown.

IMG_5413Put wings and onions in large pot. Add 1 cup broth to roasting pan and stir to scrape up any brown bits on the bottom. Add the brown bits to the pot.



Add 6 cups broth, carrot, celery, thyme, sage, bay and parsley.


Bring to a boil. Reduce heat and simmer uncovered for 1 hour and 20 minutes. See the difference between start and finish.


Remove wings and save meat for another use.


Strain broth into a saucepan, pressing vegetables to extract as much liquid as possible.


Refrigerate overnight if you have time so that you can skim the fat off the top easily. If not, do your best to skim it after straining broth.

Whisk flour into remaining 2 cups broth until well blended.  Bring broth in pot to a gentle boil.  Whisk in broth/flour mixture and boil 3-4 minutes to thicken gravy and cook flour. Add any drippings you have from roasted turkey if you like. Season to taste.


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