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Make Ahead Turkey Gravy

ByMelissa Jo Posted on
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In my family, there’s no such thing as “just enough” food. We’re Italian — which means Thanksgiving isn’t complete without both a traditional turkey dinner and a first course of baked ziti or stuffed shells.

My grandmother always said, “If you’re cooking one pot of gravy, you might as well make two.” So now, every year, we make this rich, golden make-ahead turkey gravy before the big day — and then another batch using the turkey drippings the morning of.

We just like to have a lot of gravy — there’s never enough! These days my family calls me The Gravy Master, because I’m in charge of every pot on the stove. This Make Ahead Turkey Gravy makes a flavorful, silky gravy you can pour over everything — turkey, mashed potatoes, stuffing, and even leftover sandwiches the next day.

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📏 Batch Options

This broth makes about 10 cups.

  • 1 batch uses 4 cups broth → yields ~6–8 cups gravy.
  • 2 batches use 8 cups broth.
  • Half batch for smaller meals = 2 cups broth + halve all other ingredients.

Make a double or even 2½ batches if you’re feeding a crowd or love extra gravy for leftovers (the answer is always yes).

👝 How to Store Leftovers

If you’re not ready to make your gravy right away, you can store the homemade broth on its own!

  • Let the broth cool completely, then strain again through a fine mesh sieve if you want it extra smooth.
  • Pour into Rubbermaid Easy Store containers or freezer bags.
  • Store in the refrigerator up to 4 days or freeze for up to 3 months.
  • Thaw overnight in the fridge before making your gravy.

(Pro tip: freeze it in 2–4 cup portions so you can make just the amount you need later!)

💡 Tips & Tricks

  • Press those veggies! Use a masher to squeeze every drop of flavor from the roasted vegetables into the broth.
  • Make it darker. Add a dash more Gravy Master for that deep holiday color.
  • Smooth operator. If your gravy gets too thick, whisk in a little extra broth until silky.
  • Plan ahead. Freeze in 2-cup portions so you can defrost just what you need.

❤️ Why You’ll Love It

  • Freezer-friendly & stress-saving
  • Deep roasted turkey flavor without any rush on Thanksgiving Day
  • Customizable — double it, triple it, or serve some over leftovers
  • And most importantly… it makes you the Gravy Master too 

🥣 How to Reheat & Fix the Sauce

Leftovers are half the fun, right? My family always makes extra Make-Ahead Turkey Gravy just so we can enjoy it again the next day. Here’s how to bring it back to that fresh-off-the-stove goodness:

Oven: Cover with foil and warm at 350°F for about 15–25 minutes, until it’s hot and bubbly again.

Microwave: Reheat in short bursts (30–60 seconds), stirring in between so it heats evenly.

Stovetop: Warm slowly over low to medium heat, stirring often.

If your gravy thickens up in the fridge — totally normal! — just stir in a splash of milk, cream, chicken broth, or even water until it loosens up and gets silky smooth again. Go slow, a tablespoon or two at a time, and it’ll come right back to life.

Storage Tip:

Keep your Make-Ahead Turkey Gravy in an airtight container for 3–4 days in the fridge, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Now you’ve got dinner ready all over again — Italian style 

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🤔 Common Questions

What if I only have turkey legs or drumsticks?

Totally fine. Turkey legs or drumsticks will give you the same rich flavor. Just make sure to roast them until golden and follow the recipe as written.

Can I store the broth and make the gravy later?

Absolutely! After straining, let the broth cool, then store in the fridge for up to 4 days or freeze it. When you’re ready, thaw, reheat, and follow the gravy steps. Perfect for spreading out your prep days.

Make Ahead Turkey Gravy

In my family, there’s no such thing as “just enough” food. We’re Italian — which means Thanksgiving isn’t complete without both a traditional turkey dinner and a first course of baked ziti or stuffed shells.
My grandmother always said, “If you’re cooking one pot of gravy, you might as well make two.” So now, every year, we make this rich, golden make-ahead turkey gravy before the big day — and then another batch using the turkey drippings the morning of.
We just like to have a lot of gravy — there’s never enough! These days my family calls me The Gravy Master, because I’m in charge of every pot on the stove. This recipe makes a flavorful, silky gravy you can pour over everything — turkey, mashed potatoes, stuffing, and even leftover sandwiches the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

For the Broth

  • 6 turkey wings I used 2 more for extra flavor
  • 2 onions roughly chopped
  • 4 celery stalks roughly chopped
  • 5 carrots roughly chopped
  • 1 garlic bulb halved
  • 1 bundle about ¾ package fresh thyme
  • ¾ cup olive oil for roasting
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried sage
  • ½ cup Chardonnay or dry white wine
  • 7 cups chicken stock

For One Batch of Gravy (you can double or triple below)

  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • ½ small onion finely diced
  • 5 cloves garlic minced
  • 4 cups turkey broth from above
  • 1 tablespoon Lea & Perrins Worcestershire sauce
  • 1 tablespoon Gravy Master optional, for rich color
  • 1 tablespoon garlic powder to taste
  • Salt and pepper to taste

Instructions
 

Roast the Base

  • Preheat oven to 400°F.
  • In a large roasting pan, combine turkey wings, onions, celery, carrots, garlic, and thyme.
  • Drizzle with olive oil, sprinkle with salt, pepper, and sage, and toss well.
  • Roast for 1 hour until golden and fragrant.

Add Liquid & Finish Roasting

  • Pour in ½ cup Chardonnay and 7 cups chicken stock.
  • Return to oven and roast another 45 minutes.

Strain the Broth

  • Remove turkey wings (serve them for dinner — they’re delicious!).
  • Strain everything through a large colander into a stock pot.
  • Use a potato masher to press the vegetables and extract all the juices.
  • This yields about 10 cups of liquid gold turkey broth.

Make the Gravy

  • In a large skillet, melt the butter over medium heat.
  • Add diced onion and a pinch of salt and pepper; sauté until translucent.
  • Add minced garlic and cook 2 minutes.
  • Whisk in the flour and cook until smooth and light golden.
  • Slowly pour in 2 cups broth while whisking constantly until thick.
  • Add another 2 cups broth and bring to a gentle boil.
  • Let boil for about 3–5 minutes until it starts to gloss up, then reduce to a low simmer.

Season & Finish

  • Stir in Worcestershire, Gravy Master, and garlic powder.
  • Taste and adjust salt and pepper as needed.
  • Simmer a few more minutes until smooth, creamy, and rich.
Keyword easy gravy, make ahead gravy, Thanksgiving, Turkey
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2 Comments

  1. What if I can’t find turkey wings, legs. Can I use chicken wings and if so how many do you think?

    1. Yes, you can use chicken wings! 🥳 Chicken won’t have quite the same rich “Thanksgiving turkey” flavor, but it still makes a really delicious make-ahead gravy and the method is the same.

      How much to use:
      Use about 2½–3 lbs of chicken wings (that’s usually one large family pack).
      That amount will replace 2 full turkey wings or 1 wing + 1 drumstick in the original recipe.

      Tip: If you want a little more “turkey flavor,” you can:
      • Add 1 tsp Better Than Bouillon turkey base, or
      • Throw in a couple turkey necks if your store has them, or
      • Use half chicken stock + half turkey stock when you simmer

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