Make-Ahead Turkey Gravy for Thanksgiving: Rich, Smooth, Stress-Free

If there is one dish that can make or break a holiday plate, it is the gravy. The good news: you do not have to wait for the turkey to come out of the oven. This make-ahead gravy is built on roasted turkey wings, so it has deep, savory flavor days before Thanksgiving, and on the day you simply reheat it and whisk in a splash of pan juices if you like. With Thanksgiving on November 26, now is a good time to put it in your plan and free up the last hour of cooking.

Why make gravy ahead?

On Thanksgiving the stove, the oven and your attention are all busy. Gravy made from drippings has to be rushed while the turkey rests and everyone is hungry. A make-ahead version moves the hardest job to a quiet weekday, and the flavor is often better because the stock has time to reduce slowly.

Tips for a smooth, flavorful gravy

• Roast, do not boil, the wings. Browning the wings and vegetables well is where most of the flavor comes from. Aim for deep golden brown, not pale.
• Deglaze the pan. Pour a little hot water or stock into the roasting pan and scrape up the brown bits. They go straight into the pot.
• Cook the flour. Whisk the flour into the melted butter and cook for 2 to 3 minutes until it smells nutty. This removes the raw taste and helps prevent lumps.
• Add the stock slowly. Pour in warm stock a little at a time while whisking. Cold stock into hot roux is the main cause of lumps.
• Season at the end. The gravy reduces as it simmers, so taste and add salt only when it is the right thickness.
• Rescue a lumpy gravy. Pour it through a fine strainer or blend it for 10 seconds with an immersion blender.

Variations

• Herb gravy: add a spoonful of finely chopped fresh sage or thyme at the end.
• Mushroom gravy: brown 200 g sliced mushrooms in the butter before adding the flour.
• Gluten-free: thicken with 1 tablespoon cornstarch mixed with cold water instead of the flour and butter roux, simmering until glossy.
• Vegetarian table: use roasted onions, carrots, mushrooms and vegetable stock in place of the wings.

Serving ideas and menu

Serve the gravy hot in a warmed jug with roast turkey, creamy mashed potatoes and herb stuffing. Leftover gravy is excellent over roast chicken, meatloaf, rice or a toasted sandwich the next day.

Storage and reheating

Cool the gravy quickly, then keep it in a covered container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat, whisking, and add a splash of stock or water if it has thickened. Bring it to a steady simmer before serving.