This turkey gravy is made using turkey wings so you can make ahead and freeze or refrigerate to reduce the stress on Thanksgiving. Roasting the vegetables with the meat then adding white wine and chicken stock gives this gravy amazing flavor. It’s silky smooth and absolutely divine.
Tips for the Best Turkey Gravy
- If you can’t find turkey wings, substitute with 2 split chicken breasts. If you can’t find split chicken breasts, substitute with 10+ chicken wings (drumettes).
- Use a deep XL roasting pan that’s at least 1″ deep for roasting the meat and veggies to make the broth.
- When straining the pan of veggies and broth after roasting, you’ll need a big bowl with a colander fit into it.
- Turkey gravy can come in a multitude of shades. The turkey gravy in this photo is considered dark. Don’t worry you didn’t do anything wrong if your gravy is lighter than this!
- If you’re only a couple days out from using the turkey gravy, there’s no need to freeze. Just put in the fridge.
- To reheat just add thawed gravy to a saucepan set over medium heat. Add chicken stock a little at a time to thin it out to your desired consistency. Add more salt and pepper to taste. Thinning it out can throw off the seasoning and the last thing you want is bland gravy.
Turkey Gravy
Serve this turkey gravy fresh or freeze and reheat later! Utilizing turkey wings keeps you from having to wait on using the drippings from the turkey on Thanksgiving. This takes all the stress out but none of the flavor.
Ingredients
- 2 onions halved
- 4 celery stalks washed cut in thirds
- 5 large carrots peeled cut in thirds
- 1 garlic bulb cut in half
- 1 Bundle of thyme
- 2 large 3 point turkey wings
- 6 C chicken stock or 1 1/2 cartons
- 1/2-3/4 C white wine
- 6 TB salted kerrygold butter
- 6 TB flour
Instructions
- Peel and cut carrots, halve the onions, halve the bulb of garlic and wash and cut celery. Place veggies and thyme on a deep sheet pan. Season with salt and pepper and drizzle in olive oil.
- Place the turkey wings on the sheet pan. Season with salt and pepper and drizzle in olive oil.
- Place the pan in a 400 degree oven for one hour. Remove and add white wine and chicken stock to the pan. Add back to the oven for 45 more min.
- Remove the turkey wings and strain the broth through a colander fitted over a bowl. Press the broth out of the veggies.
- In a pan over medium heat melt butter. Add flour and whisk. Cook for 2 minutes.
- Add broth to the pan in batches, whisking the lumps out every time. Once all the broth has been added whisk and taste for salt and pepper. Serve or allow to cool to room temperature and freeze.
- If preparing from frozen, allow to thaw for 24 hours in the fridge. Add to a pan and heat over medium. Add chicken stock a little at a time to thin it out until you reach your desired consistency. Season if needed.
Tried this recipe?Let us know how it was!