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Turkey Gravy Recipe (Do Ahead or Day Of)
5 from 45 votes

Turkey Gravy Recipe (Do Ahead or Day Of)

This turkey gravy recipe uses drippings from roasted turkey drumsticks and wings along with vegetables and herbs to create a rich stock, which is then thickened with flour and butter into a smooth gravy. The process includes roasting with white wine and broth, straining and separating the fat, and combining the reserved fat with flour to make a roux before adding stock and flavor enhancers. The result is a savory gravy ideal for serving with turkey and holiday dishes.

Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 16 ¼ servings
Calories: 247 kcal
Course: Condiments
Cuisine: American

Ingredients

For the Drippings
  • 4 pounds turkey drumsticks bone-in
  • 4 pounds turkey wings bone-in
  • 4 celery cut into big chunks, ribs
  • 2 yellow onion cut into big chunks, medium
  • 2 carrot cut into big chunks
  • 1 garlic halved, head
  • 4 thyme sprigs, fresh
  • 1 cup white wine
  • 3 cups chicken broth or water, or combination
  • 4 tablespoons butter
  • olive oil
  • black pepper Kosher salt and freshly ground
  • salt Kosher salt and freshly ground
For the Gravy
  • 3 tablespoons fat reserved separated fat from drippings
  • 2 tablespoons butter
  • 8 tablespoons all-purpose flour , (½ cup plus 1 tablespoon)
  • 1 cup drippings reserved
  • 4 cups turkey stock
  • 1 tablespoon soy sauce

Instructions

How to Make Turkey Drippings
    Cup of Yum
  1. Preheat the oven to 400°F. Place the turkey parts in a roasting pan and nestle the vegetables around the parts. Add the white wine and chicken broth or water. Drizzle the turkey parts with olive oil and season with kosher salt and black pepper. Roast for 1 hour. The liquid should be reduced by half or more to make 1 ½ to 2 cups. Check midway through cooking and add more water or broth so the pan doesn't go dry.
  2. Remove the turkey parts and vegetables, pressing out any liquid from the veggies. Save the turkey parts for making turkey broth if desired or discard with the vegetables. Strain the pan drippings into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Spoon off the fat from the drippings, reserving the fat and the drippings separately. At this point, you can refrigerate the fat and the drippings where they will thicken and congeal until you're ready to make the gravy, or go ahead and make it now.
How to Make the Gravy Ahead of Time
  1. Melt 3 tablespoons of the reserved fat with the butter over medium heat. Sprinkle in 1-2 tablespoons of flour at a time, whisking well until each addition is totally incorporated and smooth, similar in consistency to pancake batter. Whisk continuously while cooking the roux for 4-5 minutes until deep golden brown and smelling nutty. If the roux clumps like cookie dough, add more fat or butter to thin it out.
  2. Gradually whisk in the reserved drippings. Slowly add the turkey stock, about ½ cup at a time, stirring and whisking as you add the stock so the gravy doesn't get lumpy. It will expand as you add the liquid and should be loose and bubbly.
  3. Cook the gravy for 5-10 minutes until it thickens and covers the back of a spoon. If it's too thick, add more stock. If it's too thin, make a paste from 1 tablespoon butter and 1 tablespoon flour mixed with ⅓ cup gravy, slowly whisked into the pan of gravy. Taste for seasoning. If it needs more turkey flavor, add more drippings or stir in 1 tablespoon of soy sauce or Worcestershire sauce. To reheat, warm the gravy in a saucepan over medium-low heat until warmed through. Cover until ready to serve. 
How to Make Gravy Just Before the Meal
  1. Transfer the roasted turkey to a platter to rest. Strain the pan drippings into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Separate or spoon off the fat and set aside. Pour the liquid drippings into a large measuring cup and add turkey stock to make 5 cups and set aside.
  2. Place the empty roasting pan on the stove over two burners on medium heat. Melt 3 tablespoons of reserved fat and 2 tablespoons of butter in the pan. Whisk in 1-2 tablespoons of flour at a time, whisking constantly while picking up all of the browned bits (fond) from the bottom of the pan for 4-5 minutes or until golden brown and nutty. Gradually whisk in the reserved drippings (at least 1 cup) and the turkey stock. Bring to a simmer over medium heat and cook until the gravy is thick enough to coat the back of a spoon. Taste for seasoning and add 1 tablespoon soy sauce or Worcestershire sauce if needed.

Notes

  • Use Better Than Bouillon turkey base or homemade stock for richer gravy flavor.
  • Add soy sauce, Worcestershire sauce, or MSG to introduce savory umami depth.
  • Roast turkey parts with vegetables to create a flavorful base for the gravy.
  • Gravy can be prepared ahead and reheated or made fresh on the day of serving.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 8g (3%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 66mg (22%) Sodium 395mg (16%) Potassium 347mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1433IU (29%) Vitamin C 5mg (6%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 ¼ servings

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 8g 3%
Protein 18g 36%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 395mg 16%
Potassium 347mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1433IU 29%
Vitamin C 5mg 6%
Calcium 26mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.