This turkey gravy can be made ahead of time using turkey wings, onions and minced celery leaves. It makes approximately four cups of delicious savory gravy. This gravy can be frozen to be used during the holidays. It is the perfect compliment to your mashed potatoes, stuffing and other holiday dishes.
The full, printable recipe is at the end of this post. There is a recipe card with a Pinterest button on the top right corner for you to pin to your Pinterest. If you would like to follow me on Pinterest, you can find me there at The Tipsy Housewife.
I love using these turkey wings to make the turkey gravy ahead of time. I use about 1.5 to 2 lbs so the number of actual wings you get will be based off the size of the wing. In this package for instance, I received one very large wing. I find these easily at my local market that has a butcher. Most stores should have them fresh and if not frozen. You can also ask them in the meat department if they have them or if they can order them.
I like to use the wings to make the gravy ahead of time because the create some flavorful drippings but they are not very greasy like the drippings you get from a whole turkey.
Make Ahead and Save Time
This is a recipe specific to making gravy BEFORE you roast your bird, so that you are not rushing on the big day. You can make extra gravy using the Thanksgiving Day bird when it is done cooking by using a gravy separator. I will link the one I like HERE ON MY AMAZON PAGE.*this is an Amazon affiliate link which means if you use it, Amazon pays me a small commission. If you would like to make gravy the day of, use this separator, add the drippings sans the grease to a sauce pan. Next, use a little WONDRA FLOUR a sprinkle at time to thicken. Add the flour about a teaspoon at a time. You can just shake it in there and whisk as it simmers. Until it is the thickness you like. You can also just add the packet of turkey gravy mix and brown gravy mix to the Thanksgiving Day drippings. Be sure you eyeball the amount of drippings and be sure that you have four cups before determining the amount of gravy packets you will need. Use only one packet to start of you have less than four cups of liquid. Otherwise it will be too salty.
If you do not want to make the gravy the same day, you can add the drippings to a container and put in the fridge overnight. the fat will harden on top and you can skim it off and throw it away. Then use the drippings the same way as I listed above.
Packets Help Things Along
When I make this Turkey Gravy recipe using the wing/make ahead method, I like the idea of using these gravy packets to add flavor. This also helps thicken the gravy. You will have flavor from the wings and the broth and the other ingredients. If you want a more mild gravy flavor than you can just add your corn starch/cold water to thicken. I prefer this to make extra flavorful gravy.
- 1.5 to 2 pounds of Turkey Wings
- 3 tablespoons of butter
- 4 cups of Turkey broth
- 1 packet of turkey gravy mix (approximately 0.87 ounce packet of powdered gravy mix)
- 1 packet of brown gravy mix (approximately 0.87 ounce packet of powdered gravy mix)
- 1 heaping teaspoon of corn starch
- 1/4 cup of cold water
- Poultry Seasoning Mix of your choice
- Garlic Powder
- Onion Powder
- Black Pepper
- Kosher Salt
- 3 tablespoons of butter
- 1/3 cup of finely minced onions
- 1/4 cup of finely minced celery and celery leaves
- Heat oven to 325 degrees and get out a small roasting dish that will JUST fit the turkey wing(s) *the number of wings will be determined by their weight and size, this does not have to be exact, I had one large wing
- Season the wing or wings on all sides with a sprinkle of black pepper, salt, garlic and onion powder. Just use a light dusting of this. Then season all over generously with the poultry seasoning, add three tablespoons of butter to the top of the wing(s) *optional
- Place the wing in the small baking dish and cover tightly with foil. Place in oven and bake for approximately 90 minutes. Check halfway through and make sure it is creating liquid in the bottom of the roasting dish. If not add 1 cup of water to the pan and cover again tightly.
- In a large, deep sided skillet, add your butter and your onion and your celery. Sauté for 10 to 12 minute until this is soft.
- Carefully your turkey wing from the oven and let cool enough to handle. Save the juice from the pan. Remove the skin, and then the meat and finely mince however much meat you were able to get off the bones. Discard bones and skin. Add the meat to the onions and celery and sauté for 5 minutes.
- Add the drippings/juice from the roaster to the onions and turkey in the skillet. Then add the 4 cups of turkey broth. Bring this to a simmer. Reduce heat, then cover and let simmer for 20 to 30 minutes. Stir occasionally. If you like the gravy to have the bits of veggies and meat in it, great. I love that. If you do not, you can use an immersion blender to blend it up, Or you can carefully strain the mixture and discard the turkey bits and veggies, and just add the broth back to the skillet. I either use an immersion blender or just keep them as is.
- In a bowl add the two packets of gravy mix and ladle about a cup of the liquid from the skillet and whisk until smooth. Bring the skillet back up to a low simmer and add this gravy mix. Whisk for about 5 minutes as it simmers and thickens.
- Check the thickness of your gravy. if you like it a little thinner, serve it as is. If you want it thicker, whisk the corn starch with the 1/4 cup of cold water until smooth and slowly add a little at a time to the simmering gravy, whisking for a minute or two until it gets to your desired thickness.
- Taste this gravy and you can adjust the seasonings if needed.
- Serve immediately or you can refrigerate and use up to 3 to 5 days later or you can freeze and thaw when needed.
*product pictures, links and step by step clarification is included in this post before this recipe card.
More Thanksgiving Recipes
If you are looking for more Thanksgiving recipe here are a few of my most popular ones: