- Dish type
- Side dish
An excellent Christmas turkey gravy recipe that can be made AHEAD of time, saving loads of stress on Christmas day. This turkey gravy will keep for three months when frozen in an airtight container.
295 people made this
- 6 turkey wings (or other turkey parts)
- 2 medium onions, peeled and quartered
- 250ml water
- 2 litres chicken stock, divided
- 2 carrots, chopped
- 1/2 teaspoon dried thyme
- 100g plain flour
- 2 tablespoons butter
- 1/4 teaspoon ground black pepper
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- Preheat oven to 200 C / Gas 6. Arrange a single layer of turkey wings in a large roasting tin. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
- Place browned wings and onions in a 5 litre pan. Add water to roasting tin and stir, scraping up any brown bits on the bottom of the tin. Pour the the water from the tin into the 5 litre pan. Stir in 1.5 litres of the stock, carrot and thyme. Bring to the boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
- Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Sieve contents of pan through a large sieve into a 3 litre saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
- In a medium bowl, whisk flour into the remaining chicken stock until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
To halve this turkey gravy recipe, follow these measures:
3 turkey wings
1 medium onion
1 litre chicken stock
1/4 teaspoon dried thyme
50g plain flour
1 tablespoon butter
pinch black pepper
How to make turkey gravy
For easy step-by-step instructions, see our How to make turkey gravy article.
Reviews & ratingsAverage global rating:(402)
Reviews in English (338)
by Momma G
I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly. I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!! Thank you!!!-21 Nov 2007
If I could give this 500 STARS I WOULD 8 - ) I followed as directed almost exactly (scaled in half). I used 2 turkey thighs, a back and roasted whole garlic cloves w/ turkey and added celery to pot- oh herbs de provence instead of thyme. The only real change was as others said - I used some of the "fatty" stuff (the icky but good tasting stuff that floats to the top when it starts to cool) heated in a frying pan an added small abounts of flour at a time and a bit of chicken broth, then transfered to a jar with fitting lid with a more chicken broth and shook the heck out if it to make a thickening - then add that to pot. I did this about 3 times and used the amount of flour the recipe called for and it was not floury tasting at all or lumpy. This was suppose to be my back up gravy in case I had a holiday "melt down" or too much wine ha ha. It was so good that's what I served with dinner! Just pop it in the microwave and pour in the ol' gravy boat! Thank you for saving me the burden of gravy after cooking all day!! I've all ready given this recipe to all my freinds!!!! Cheers!!!!-25 Nov 2007
I was seriously skeptical of any gravy that could hold up for a couple of days and not turn into an icky paste, but this one was awesone and took such a load off of my mind. Gravy at Thanksgiving is always such a stressful, last minute hit or miss and this one takes the worry away and delivers the great taste. The only thing I changed was using turkey legs instead of wings because I think they impart a richer flavor. Thank so much for this recipe!! A definite keeper!-24 Dec 2007
Preheat the oven to 200°C, fan 180°C, gas 6. Put the onion slices in the centre of a roasting tin and add some of the herbs. Pop the remaining herbs in the chicken cavity, rub the skin with olive oil, season and sit the chicken on the onion. Roast for 1 hour 20 minutes - 1 hour 30 minutes, or until cooked through.
Tip any juices from the chicken cavity into the roasting tin, then put the chicken on a carving board, cover with foil and leave to rest. Remove any burnt bits of onion from the roasting tin, skim off the fat and place over a low heat. Stir in the flour with a wooden spoon, scraping the tin, then stir in the wine, bring to the boil and simmer for 2 minutes. Stir in the stock and simmer for 5 minutes. Strain 750ml into a measuring jug to cool before freezing. Serve the remaining gravy with the chicken to eat now.
To freeze, once the reserved gravy is cold, pour into a freezerproof container and cover.
To reheat, defrost in the fridge for 24 hours. Bring to the boil in a pan, adding juices from your roast turkey simmer for 5 minutes. Check the seasoning before serving.
Get ahead: m ake the gravy up to 3 months ahead and freeze.
Make-Ahead Turkey Gravy
This from-scratch gravy recipe will be your new family favorite.
This make-ahead turkey gravy recipe roasts turkey wings with veggies and herbs for full-bodied flavor without having to cook a whole bird. Bonus: You can make it up to 2 months in advance and stash it in the freezer.
turkey wings (2 to 3) or chicken parts
onion, cut into thick wedges
carrots, cut into 2-in. pieces
stalks celery, cut into 2-in. pieces
sprigs fresh thyme, divided
3 to 4 cups low-sodium chicken broth
- Heat oven to 400°F. In large roasting pan, toss turkey wings and vegetables with oil, rosemary, 4 sprigs thyme and 1&frasl4 tsp each salt and pepper. Roast until turkey is golden brown and cooked through, about 1 hr. 15 min.
- Remove turkey and vegetables from pan strain pan drippings into fat separator (or measuring cup). Let stand 5 min. Leaving fat behind (or spooning it off if not using a separator), pour juices into 4-cup measuring cup.
- Place roasting pan over 2 stove burners on medium-high. Add wine and cook, scraping up any browned bits, 1 min. Pour wine mixture into the measuring cup with pan juices add enough chicken broth to make 4 cups liquid total.
- Melt butter in large saucepan on medium. Sprinkle in flour and cook, whisking, until deep golden brown, 4 to 5 min. Gradually whisk in wine-broth mixture bring to a boil. Add remaining thyme, reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 min. Season with 1&frasl4 tsp each salt and pepper. Strain and serve.
Transfer cooled gravy to a resealable bag or container and freeze up to 2 months. To serve, thaw in refrigerator before reheating.
Get-Ahead Gravy Recipe by Jamie Oliver
Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.
Total time: 2 hours, plus cooling & defrosting
– 2 onions
– 2 carrots
– 2 sticks of celery
– 2 rashers of higher-welfare smoked streaky bacon
– 2 fresh bay leaves
– 2 sprigs of fresh sage
– 2 sprigs of fresh rosemary
– 2 star anise
– 10 chicken wings
– olive oil
– 60ml sherry or port, optional
– 4 tbsp plain flour
– 2 tbsp cranberry sauce
1. Preheat the oven to 180°C/350°F/gas 4. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, sage, rosemary and star anise into a sturdy high-sided roasting tray, then scatter the chopped bacon on top. Break the chicken wings open, bash with a rolling pin to help release extra flavour as they cook, then add to the tray. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.
2. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add sherry or port, now’s the time to do so just leave it to cook away for a few minutes. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
3. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
4. If frozen, take the gravy out to defrost when your turkey goes into the oven.When the turkey’s perfectly cooked, remove it to a platter to rest for up to 2 hours, covered with a double layer of tin foil and a clean tea towel. Skim away most of the fat from the tray, cool, and place into a jar in the fridge for tasty cooking another day. Pour your Get-ahead gravy into the tray with the rest of the turkey juices. Bring to the boil over the hob and scrape up all those sticky bits from the base. Have a taste, then stir in the Cranberry sauce to balance the flavours.
5. Once your gravy is piping hot, carefully strain through a coarse sieve into a pan, then leave it on the lowest heat until you’re ready to serve. Skim away any fat that rises to the top, and add any extra resting juices from the turkey before serving.
This epic book is the ultimate Christmas companion. It’s the culmination of 17 years’ work on Jamie’s part, fine-tuning incredible festive recipes, that you know will work for you at home, every single time. There’s a few of Jamie’s old favourites over the years, as well as loads of brand new exciting ideas to tickle your taste buds – with Jamie at your side, it’s set to be a super-scrumptious Christmas.
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.
Make-Ahead Turkey Gravy Recipe
Make rich, smooth gravy with just-roasted flavor up to three days before your big turkey dinner. We show you how.
- 2 ¼ pounds turkey drumsticks
- 3 carrots, cut into pieces
- 1 large onion, quartered
- 6 fresh parsley sprigs
- 1/3 cup vegetable oil
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- ½ teaspoon pepper
- Salt to taste
- Recipe:Make-Ahead Turkey Gravy
1. Preheat the oven to 400°. On a rimmed baking sheet, toss the wing pieces, onion, celery, bay leaves, and oil season with salt and pepper. Scatter 3 thyme sprigs, 1 sage sprig, and 1 rosemary sprig on top. Bake, rotating the baking sheet once during cooking, until the wings are cooked through, about 50 minutes.
2. Transfer the wings, onion, celery, and herbs to a large pot with a lid. Pour 1 cup water onto the baking sheet. Place the sheet on the stovetop over 2 burners heat over high. Using a wooden spoon, scrape up any browned bits from the sheet. Pour the liquid into the pot. Add the stock, remaining herbs, and 3 cups water. Bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium. Cover the pot, leaving the lid slightly ajar. Simmer, stirring occasionally, until the stock is very flavorful, about 2 hours. Using a fine-mesh sieve, strain the stock into a bowl. Discard the solids. You should have 4 1/2 to 5 cups of stock.
3. In a large pan, melt the butter over medium. Add the flour cook, stirring often, until golden brown and smooth, 3 to 4 minutes. Slowly whisk in the stock. Simmer, whisking often, until the gravy thickens, about 5 minutes season.
Up to 5 Days Ahead: Make the gravy cover and refrigerate. Reheat the gravy before serving.
See all our Thanksgiving recipes for planners and procrastinators here.
According to Chef's Choice, “Sharp knives are not only safer, but they’ll also help you smoothly cut thin, even slices without shredding the meat.
After the turkey is cooked, cool for 20 minutes. Cooling makes meat firmer and easier to slice.
Then remove and set aside the legs and last joint of each wing. Make a long, deep (to the bone), horizontal ‘base cut’ into the breast just above the wing.
Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices.”
Porcini Gravy: Simmer 1/2 ounce (1/2 cup) dried porcini mushrooms and 4 cups Rich Turkey Broth in a stockpot over low 20 minutes. Strain stock finely chop and reserve mushrooms. Use porcini-infused broth in place of Rich Turkey Broth in Best-Ever Turkey Gravy stir finely chopped mushrooms into gravy.
Chipotle Gravy: For a lightly spicy flavor, stir 1 minced seeded chipotle chile in adobo sauce into 2 cups Best-Ever Turkey Gravy.
Pimentón Gravy: For a smoky bite, stir 1 teaspoon smoked paprika into 2 cups Best-Ever Turkey Gravy.
If your looking for an Asian inspired gravy, you have to check out this recipe! Turkey drippings, sesame oil, oyster sauce, hoisin sauce and shaoxing wine are combined and reduced over medium heat to create this gravy. If you haven't heard of shaoxing wine, it's a type of Chinese rice wine that tastes similar to dry sherry. Find the recipe here.
Make-Ahead Turkey Gravy
- Yield: 8 Servings
- Prep Time: 5 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 15 minutes
- Course: Sides
- Cuisine: American
- Author: Sabrina Snyder
- 2 yellow onions , cut into wedges
- 2 carrots , cut into 2" chunks
- 2 ribs celery , cut into 2" chunks
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 turkey wings
- 8 cups water
- 4 tablespoons unsalted butter
- 1/2 cup flour
Note: click on times in the instructions to start a kitchen timer while cooking.
Roast in a baking dish or baking sheet for 1 hour.
Bring to a boil, then reduce to a simmer for 2 hours .
Cook for 6-8 minutes until gravy is smooth and thickened.
Yield: 8 Servings, Amount per serving: 211 calories, Calories: 211g, Carbohydrates: 10g, Protein: 10g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 630mg, Potassium: 200mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2723g, Vitamin C: 3g, Calcium: 26g, Iron: 1g
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