Photo: Tara Donne; Styling: Alistair Turnbull
Hands-on Time
20 Mins
Total Time
12 Hours
Yield
Serves 32 (serving size: about 1/4 cup)

"I always make stock well before Thanksgiving in the slow cooker, and then freeze it," says Diane Morgan, Cooking Light contributor. "This way the gravy is never lacking deep turkey flavor."

What's the key to a this fabulously convenient make-ahead gravy? A good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. To thaw, all you have to do is reheat over medium-heat. Make sure to stir continously with a whisk to break up any chunks. 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 6 ingredients in a large roasting pan. Bake at 425° for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Remove and discard fat layer on top of stock. Measure and reserve 8 cups of stock; save any remaining stock for another use.

Step 3

Combine flour, 2/3 cup reserved stock, and 1/3 cup water in a bowl, stirring with a whisk until smooth. Bring remaining 7 1/3 cups stock to a boil in Dutch oven. Gradually add flour mixture, salt, and pepper, stirring with a whisk. Bring to a boil, and simmer 5 minutes.

Ratings & Reviews

Not too peppery if you follow the recipe!

Crystal
October 26, 2018
This is a great recipe. Disregard the "too peppery" review because the reviewer did not read the recipe correctly. The recipe calls for 2tsp PEPPERCORNS not 2tsp pepper. I made this recipe last Thanksgiving & I am going to use it again this year. Great flavor!

Way too peppery

Kristin
November 23, 2015
I spent so much time & made the recipe exactly as written. I should have followed my instinct, which said that 2 tsp of fresh black pepper sounded like too much. It's completely inedible for the crew I'm cooking for. What a disappointment.

Very Good Gravy

amandamcs
November 16, 2016
This really turns out well. Saves time on the big day!!