If you’re trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | about 4 cups |
Ingredients
- 1 pound turkey wings, legs or neck pieces, cut into small pieces
- Kosher salt and freshly ground black pepper
- 8 cups homemade turkey stock or low-sodium chicken broth
- 5 fresh sprigs thyme
- 2 dried bay leaves
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
Instructions
- Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
- Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
- Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
- Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
- To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 267 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 62 mg |
| Sodium | 598 mg |
Reviews
I’ve been making this recipe for a while now this year I am going to add celery, carrots and onions and garlic to the roasting pan along with the spices. It’s very good and makes it a lot less stressful.
I’ve been making this for a few years now and love how I can make it ahead. I’ve used chicken wings or just the drumsticks because I’ve had a hard time finding the turkey wings. I was able to find them this year but they were 3x the price of the chicken. I love this recipe and I always get compliments from my very picky family.
followed it to the letter……except I used more turkey than called for. The consistency is beautiful, unfortunately, it just tastes like butter. I cannot eat this….right to the bin unfortunately and I will make the gravy on xmas day
Excellent!!!
Just made this. It was pretty easy to do, just time consuming. I had no big plans so waiting for the turkey to cook was fine with me. My challenge was finding wings or drumsticks that were not smoked. I ended up using thighs. I cut the mustard in half and happy I did.
Happy Thanksgiving everyone!
Happy Thanksgiving everyone!
Literally excellent. The turkey leg cost me 2.50 and I had a beautiful gravy the morning of! Thank you thank you. No more stressing over gravy at the last minute.
I have been making this recipe for several years now. I hunted it down today to reprint because my copy is so worn. It makes fabulous gravy! The last couple of years I needed gluten-free gravy, so I substituted a gluten-free flour blend for the flour, and it still came out fantastic. It’s a keeper.
Delicious! Smooth, flavorful, and did not separate like other gravy I have made. This was a hit and I am now responsible for making the gravy for every Thanksgiving.
Bad bad bad
Didn’t work for me. Took a lot time and I ended up with with a greasy mess.