Whether it’s a month ahead or just a day ahead, making Thanksgiving turkey gravy ahead is always a good idea. I mean, by the time you finish roasting a turkey on Thanksgiving Day you are tired, hungry, and probably a little o.ver.it. Plus, sometimes there isn’t enough turkey drippings, lumps happen, blah blah! Basically, in my opinion, making gravy in the moment is the pitts.
Anyway, maybe you have more stamina than I do on the big day, but for me this make-ahead gravy is an absolute dream! It’s tasty and flavorful, and it has WINE! Give ‘er a try! 
Thanksgiving Make-Ahead Turkey Gravy (With White Wine!) Recipe
Make Ahead Turkey Gravy
Servings: 6 -8 Servings
Ingredients
- 2 pounds turkey wings, legs, or thighs, patted dry
- Salt and black pepper
- 8 cups turkey or chicken stock
- ½ cup dry white wine
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1 stick (8 tablespoons) unsalted butter
- ½ cup all purpose flour
Instructions
- Transfer ½ cup of the turkey or chicken stock to a freezer-safe container and freeze for reheating the gravy later.
- Preheat the oven to 400F. Pat the turkey pieces dry all over with paper towels, and arrange on a rimmed baking sheet. Season lightly all over with salt and pepper. Roast until browned, fragrant, and cooked through, about 30-40 minutes. (The internal temperature should be around 165F.)
- Transfer the roasted turkey to a large saucepan or pot along with all drippings and brown bits from the baking sheet. Add the remaining 7 + 1/2 cups stock, white wine, thyme, and bay leaves and bring to a simmer. Simmer for 30 minutes without stirring, and skim any scum that appears on the surface and discard. Remove the turkey with tongs and strain the liquid into a heat-safe bowl and keep warm.
- In a separate saucepan or pot, melt the butter over medium heat. Whisk in the flour a little at a time and continue mixing until the mixture is smooth and slightly golden in color. Ladle the warm broth into the roux 1-2 cups at a time while whisking continuously and bring to a simmer. Continue to cook, still whisking, until the gravy has thickened slightly, about 5 minutes more. Taste and season with more salt and pepper if needed.
- Let the gravy cool, then transfer it to a freezer-safe container for up to a month!
- To reheat, add the frozen gravy to a saucepan with the reserved frozen ½ cup of stock over low heat and cover. Whisk frequently as the gravy heats to keep lumps from forming, and keep heat low to keep gravy from scorching.
Tell me what you think in the comments below!
