Make-Ahead Turkey Gravy

4.50 from 2 votes

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.

Prep Time10

Cook Time1 30

Total Time1 40

Course: sides

Cuisine: American

Keyword: turkey gravy

Servings:

Ingredients

For the Stock

Turkey neck
Turkey giblets minus liver
Optional: extra turkey skin or wing tips
1 quart chicken stock plus more as needed
1 small onion roughly chopped
2 –3 celery ribs roughly chopped
2 carrots roughly chopped
3 –4 sage leaves
3 –4 thyme sprigs
1 small rosemary sprig
Handful of parsley stems
Kosher salt + black pepper

For the Gravy

Fond from browning turkey parts
¼ cup dry white wine
Turkey stock from above — use ½ cup first, then the rest of the quart
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt + pepper

Instructions

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.

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