Scrumptious Sunday – Make Ahead Turkey Gravy

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scrumptious sunday make ahead turkey gravy

Today’s Scrumptious Sunday is perfect if you plan to bring turkey back to the dinner table for your Christmas dinner. Or this is great for a hearty meal any time of the year, because you don’t even need a whole turkey to make it! I’m sure it could be easily adapted to make a chicken gravy, too. It comes from a Women’s Day recipe, and the photos are courtesy of my mother-in-law Dianne W., who definitely knows her way around the kitchen.

Make-Ahead Turkey Gravy

Recipe By: Woman’s Day Magazine November 2000
Posted by: Lynn Thomas @ RecipeQuest
Serving Size : 16 ½ cup ea.
Categories : Holiday Poultry
Sauces




Turkey Gravy ingredients

Ingredients:

4 turkey wings — about 3 lb.
2 medium peeled onions — quartered
1 cup water
8 cups chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper

Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often. May be kept up to one week in refrigerator.  Always bring poultry sauces to a low boil when reheating.

Directions:

1. Heat oven to 400°F. Have ready a large roasting pan.

turkey gravy steps

2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.

3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.

4. Remove wings to cutting board. When cool enough to work with, pull off skin and meat. Discard skin and bones; save meat for another use.

turkey gravy steps b

5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

turkey gravy steps c

6. Whisk flour into remaining 2 cups broth until blended and smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.

Makes 8 cups. Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod.

Thanks, Dianne! As I mentioned, she’s a phenomenal cook, and we’ll be seeing more recipes from her soon!

Check out our other Scrumptious Sunday recipes HERE!

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