Make-Ahead Turkey Gravy
Serves 10
10 mins prep
90 mins cook
100 mins total
A rich, silky make-ahead turkey gravy made from the neck, giblets, aromatics, and fresh herbs you usually toss. Built with a reduced turkey stock, deglazed with white wine, and finished with a golden roux for the perfect holiday gravy.
0 servings
For the Stock
For the Gravy
Brown the Turkey Parts
Add the turkey neck, giblets (minus liver), and any extra skin/wing tips to a medium or large pot over medium heat. Add ½ cup chicken stock and cook until the liquid evaporates and the turkey parts begin to brown. Continue cooking until a deep golden fond forms on the bottom.
Deglaze
Pour in ¼ cup white wine and scrape up all the browned bits with a wooden spoon.
Add Aromatics + Herbs
Add the chopped onion, celery, and carrots, along with sage, thyme, rosemary, and parsley stems. Toss to coat in the fond and cook for 2–3 minutes.
Add Remaining Stock, Simmer & Strain
Pour in the remaining chicken stock from your quart. Bring to a simmer and cook for 30–45 minutes to reduce and concentrate the flavor. Strain and set the stock aside.
Make the Roux
In a separate pan, melt 2 tbsp butter, then whisk in 2 tbsp flour. Cook until the roux turns light golden, about 1–2 minutes.
Finish the Gravy
Slowly whisk the hot turkey stock into the roux until smooth. Return everything to the pot and simmer for 5–10 minutes until the gravy is thick, glossy, and silky. Season with salt and pepper to taste.
