Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy

This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings.

  • Yield: Makes about 2 cups


  • 2 none turkey necks
  • 1 tablespoon vegetable oil
  • 1 none medium onion, coarsely chopped
  • 1 none celery rib, coarsely chopped
  • 5 cups low-sodium chicken broth
  • 1/4 cup loosely packed fresh flat-leaf parsley
  • 1 none fresh thyme sprig
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 cup white wine
  • 1/4 teaspoon rubbed sage
  • none Salt and freshly ground pepper to taste


1. Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.

2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.


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Make-Ahead Turkey Gravy Recipe