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Carolina Gomez

Rich Make-Ahead Turkey Gravy with Drippings Recipe

You can make a rich turkey gravy base ahead of time and finish it with turkey drippings for deeper flavor on serving day.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Sauce / Condiment
Cuisine: American
Calories: 143
Ingredients Equipment Method

Ingredients
  

  • 2 pounds turkey wings or a turkey neck cut into pieces
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 2 celery stalks roughly chopped
  • 3 garlic cloves smashed
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 small sprig rosemary
  • 2 sage leaves
  • 1 bay leaf
  • A few parsley stems
  • 6 cups chicken stock preferably low-sodium
  • 1 cup water
  • 1/2 cup turkey fat from the roasted base or butter
  • 1/2 cup all-purpose flour
  • 1/2 to 1 cup turkey pan drippings and pan juices
  • Kosher salt and black pepper to taste

Equipment

  • Rimmed roasting pan
  • Large pot or Dutch oven
  • Fine-mesh strainer or colander
  • Fat separator
  • Medium saucepan
  • Whisk
  • Heat-safe spoon
  • Measuring cups
  • Ladle
  • Immersion blender (optional)

Method
 

  1. Heat the oven to 400°F. Roast the turkey wings or neck with the onion, carrot, celery, and garlic for 60 to 75 minutes, until the turkey turns deep brown.
  2. Move everything to a stockpot. Add the chicken stock, water, thyme, rosemary, sage, parsley, and bay leaf.
  3. Simmer for 45 minutes, then strain the liquid. Cool it slightly and separate the fat.
  4. Melt 1/2 cup turkey fat or butter in a saucepan over medium heat. Whisk in the flour and cook the roux for 3 to 5 minutes, until it turns light golden and smells nutty.
  5. Slowly whisk in the warm gravy base. Simmer until thick, then season with kosher salt and black pepper.
  6. Cool the gravy, then refrigerate it for up to 3 days or freeze it.
  7. Before dinner, reheat the gravy gently. Pour the turkey drippings and juices through the fat separator, then whisk the flavorful pan drippings into the hot gravy.
  8. Blend briefly with an immersion blender only if you want a smoother texture.