How much make ahead turkey gravy should I plan per guest?

Plan on about 1/3 to 1/2 cup per person, since enthusiastic guests always take more. This recipe makes about 8 cups, which comfortably serves 16 to 20 people. When in doubt, make extra: leftover gravy freezes perfectly and upgrades weeknight mashed potatoes.

Can I make this gravy without turkey wings?

Yes. Turkey legs or drumsticks work just as well, and chicken wings are a fine substitute with a slightly milder flavor. The key is using bone-in poultry roasted until deeply browned, because the bones and caramelized skin are what build the rich broth.

Why is my gravy gray instead of golden brown?

Gray gravy almost always means the wings did not brown enough. Roast them in a single layer without crowding so they roast instead of steam, and give them the full 40 to 45 minutes until mahogany colored. The roux also needs to reach honey gold, not pale blond.

Can I use cornstarch instead of flour as the thickener?

You can, but flour is the better choice for a make-ahead gravy. A cornstarch slurry thickens quickly and gives a glossy finish, yet it can turn spongy or thin out when reheated after refrigeration. The flour roux stays silky through chilling, freezing, and reheating.

My gravy tastes too salty. How do I fix it?

Whisk in unsweetened, low-sodium broth a half cup at a time until the balance returns. A splash of cream or an extra tablespoon of butter also softens sharp saltiness. Next time, season only at the very end, since the broth concentrates as it simmers and reduces.

Make Ahead Turkey Gravy | Silky, Rich And Foolproof

Ingredients

Scale

3 lbs turkey wings (about 4 wings)
1 large yellow onion, quartered
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
6 tablespoons unsalted butter, divided
6 tablespoons all-purpose flour
6 cups low-sodium chicken broth, divided
4 sprigs fresh thyme
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Defatted turkey pan drippings, on Thanksgiving Day (optional but recommended)

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Instructions

Preheat the oven to 425°F. Pat the turkey wings dry and roast in a single layer for 40 to 45 minutes until deeply browned.
Transfer the wings to a large stockpot. Deglaze the roasting pan with 1 cup of broth, scraping up the browned bits, and pour into the pot.
Add the remaining broth, onion, carrot, celery, thyme, and bay leaf. Bring to a boil, then simmer gently for 1 hour.
Strain through a fine-mesh sieve, pressing the solids. Discard the solids or save the wing meat. Refrigerate the broth until the fat solidifies, at least 4 hours or overnight.
Lift off the solidified fat and reserve 2 tablespoons.
Melt 4 tablespoons of butter with the reserved fat in a large saucepan over medium heat. Whisk in the flour and cook 3 to 4 minutes until honey-colored and nutty.
Gradually whisk in the warm broth, a little at a time, keeping it smooth. Bring to a gentle simmer.
Simmer 5 minutes until thickened enough to coat a spoon. Whisk in the remaining 2 tablespoons of butter.
Season with salt and pepper to taste. Cool completely, then refrigerate up to 3 days or freeze up to 3 months.
On Thanksgiving Day, reheat gently, whisk in the defatted pan drippings, adjust seasoning, and serve piping hot.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 2 hours