Martha Stewart Make-Ahead Turkey Gravy Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart make-ahead turkey gravy is the kind of side dish that quietly saves a holiday cook’s sanity. It’s a silky, deeply savory gravy made by roasting turkey wings with onions, carrots, and celery, simmering them into a rich broth, then thickening that broth with a butter-flour roux. The flavor is meaty and full, with a smooth texture that coats a spoon and never turns gluey. This version is inspired by Martha Stewart’s make-ahead entertaining style, not a copy of her original.

You need 20 minutes of active prep and about 2 hours total, which makes it an easy project to knock out on a quiet afternoon. Most of that time is hands-off simmering, so it fits best around a holiday meal, a weekend potluck, or any big dinner where you’d rather not be stirring a saucepan at the last minute.

Why This Martha Stewart Make-Ahead Turkey Gravy Works

Roasted turkey wings do the heavy lifting here. Browning them at high heat with the vegetables builds a concentrated, roasted flavor that plain broth can’t match, and the browned bits scraped from the pan go straight into the pot.

The roux is the second key. Cooking equal parts butter and flour just until golden and toasted gives you a thickener with a nutty edge rather than a raw flour taste, and whisking the hot broth in gradually keeps the gravy completely lump-free.

What You’ll Love About It

• Make-ahead ease — It’s ready up to four days before the big meal.
• Lump-free body — A steady whisk and hot broth keep it silky smooth.
• Deep roasted flavor — Browned wings and caramelized vegetables do the work.
• Freezer friendly — Stash it for up to three months in advance.

Ingredients

Here’s everything you need for eight servings of gravy.

• 3 pounds (1.36kg) turkey wings — split at the joint
• 2 medium yellow onions (about 12oz/340g total) — quartered
• 2 medium carrots (about 6oz/170g total) — cut into 2-inch (5cm) pieces
• 2 celery stalks (about 4oz/115g total) — cut into 2-inch (5cm) pieces
• 2 tablespoons (30ml) vegetable oil
• 6 cups (1.4L) low-sodium chicken broth — low-sodium so you control the salt
• 2 cups (480ml) water
• 1 teaspoon kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper — plus more to taste
• 1 dried bay leaf
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (63g) all-purpose flour
• 1/4 cup (60ml) heavy cream — at room temperature, optional for extra richness

Equipment

• Large roasting pan — or a rimmed baking sheet
• Large stockpot — big enough to hold the wings and broth
• Fine-mesh sieve — for straining the broth
• Large saucepan — for building the roux and finishing the gravy
• Balloon whisk — the key tool for a smooth gravy
• Fat separator — optional, but it makes skimming easy

How to Make Martha Stewart Make-Ahead Turkey Gravy

Step 1: Heat the Oven and Arrange the Pan

Heat the oven to 425°F (220°C). Pat the 3 pounds (1.36kg) of turkey wings dry with paper towels, then arrange them in a single layer in a large roasting pan or on a rimmed baking sheet. Scatter the quartered onions, 2-inch (5cm) carrot pieces, and celery around the wings and drizzle everything with 2 tablespoons (30ml) vegetable oil.

Step 2: Roast Until Deeply Browned

Roast the wings and vegetables for 35 to 40 minutes, turning the wings once halfway through. You’re looking for deep golden-brown skin and vegetables that are softened with caramelized edges. Don’t let the vegetables scorch; if they darken too quickly, reduce the oven to 400°F (205°C).

Step 3: Deglaze the Roasting Pan

Transfer the wings, vegetables, and any browned bits to a large stockpot. Pour 1 cup (240ml) of the chicken broth into the hot roasting pan and scrape up the browned bits with a wooden spoon, then pour that liquid into the pot. Those stuck-on bits hold a lot of flavor, so don’t skip this.

Step 4: Simmer the Broth

Add the remaining 5 cups (1.2L) chicken broth, 2 cups (480ml) water, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the bay leaf to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 45 minutes to 1 hour, until the broth is fragrant and the wings are very tender.

Step 5: Strain and Skim the Broth

Strain the broth through a fine-mesh sieve set over a large bowl, pressing gently on the solids to extract flavor, then discard the solids. Skim the fat from the surface with a spoon or a fat separator, then measure out 4 1/2 cups (1.06L) of the defatted broth. If you have more, simmer it to reduce; if you have less, add water.

Step 6: Make the Roux

In a large saucepan, melt 6 tablespoons (85g) unsalted butter over medium heat. Whisk in 1/2 cup (63g) all-purpose flour and cook, whisking constantly, for 2 to 3 minutes, until the mixture is golden and smells toasted but not dark brown. Don’t let the roux burn, or the gravy will taste bitter.

Step 7: Whisk in the Broth and Thicken

While whisking, slowly pour about 1 cup (240ml) of the hot broth into the roux to loosen it, whisking until smooth. Gradually whisk in the remaining broth in a steady stream. Bring the gravy to a simmer over medium heat and cook, whisking often, for 8 to 10 minutes, until thickened enough to coat the back of a spoon.

Step 8: Finish and Season

Stir in the 1/4 cup (60ml) heavy cream, if using, and season with additional salt and pepper to taste. If the gravy is too thick, thin it with a splash of water or broth; if it is too thin, simmer it a few minutes longer.

Step 9: Cool and Store Ahead

Cool the gravy completely, then transfer it to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. To serve, reheat in a saucepan over medium-low heat, whisking often, until steaming hot, and thin with a little broth or water if needed.

What to Serve With It

This gravy belongs on roast turkey, of course, but it’s equally good over mashed potatoes, cornbread stuffing, or a pile of roasted root vegetables. Keep the sides simple and let the gravy do the talking. A pitcher of cold apple cider works well alongside a holiday spread.

Tips for the Best Results

• Dry the wings — Moisture on the skin prevents proper browning in the oven.
• Whisk constantly — Steady motion keeps the roux from clumping or catching.
• Warm the broth — Hot liquid blends into the roux more smoothly than cold.
• Measure the broth — The 4 1/2 cups (1.06L) ratio keeps the texture just right.
• Season at the end — Simmering concentrates salt, so taste before adding more.
• Skim thoroughly — Remove as much fat as possible for a cleaner flavor.

Easy Variations

• Herb finish — Whisk in 1 teaspoon of chopped fresh thyme after reheating.
• Peppery kick — Add an extra 1/4 teaspoon of black pepper before serving.
• Creamier body — Increase the heavy cream to 1/2 cup (120ml) for a richer gravy.
• Splash of acid — Stir in 1 teaspoon of lemon juice to brighten the flavor.

Storing and Reheating

Keep the cooled gravy in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months in a freezer-safe container with 1 inch (2.5cm) of headspace, thawing overnight in the fridge. To reheat, warm it in a saucepan over medium-low heat, whisking often, for 8 to 10 minutes until it reaches 165°F (74°C) in the center, adding a splash of broth or water if it thickens too much.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart make-ahead turkey gravy recipe in advance?

Yes, that’s the whole point. Make it up to 4 days ahead and refrigerate, or freeze it for up to 3 months, then reheat gently with a splash of broth.

Can I use store-bought broth instead of roasting wings?

You can, but the flavor will be noticeably lighter. If you skip the wings, use 6 cups (1.4L) of good-quality chicken broth and simmer the vegetables in it for 30 minutes before straining.

How do I fix gravy that turned out too thin?

Simmer it uncovered over medium heat for a few extra minutes, whisking often, until it coats the back of a spoon. For a faster fix, whisk a small amount of flour into a little cold water first, then stir it in.

Why did my gravy come out lumpy?

Lumps usually come from adding cold broth too quickly or skipping the whisk. Pour hot broth in a slow, steady stream while whisking constantly, and the roux will stay smooth.

Martha Stewart-Inspired Make-Ahead Turkey Gravy

Print Recipe

This silky, deeply savory turkey gravy is built from roasted turkey wings and a classic butter-flour roux, so it can be made days before the bird goes in the oven. Inspired by Martha Stewart’s make-ahead entertaining style, it delivers rich flavor and lump-free body that only improves after a rest in the fridge.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 120
• Total Time: 140
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) turkey wings, split at the joint
• 2 medium yellow onions (about 12oz/340g total), quartered
• 2 medium carrots (about 6oz/170g total), cut into 2-inch (5cm) pieces
• 2 celery stalks (about 4oz/115g total), cut into 2-inch (5cm) pieces
• 2 tablespoons (30ml) vegetable oil
• 6 cups (1.4L) low-sodium chicken broth
• 2 cups (480ml) water
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 dried bay leaf
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (63g) all-purpose flour
• 1/4 cup (60ml) heavy cream, at room temperature (optional)

Instructions

1. Heat the oven to 425°F (220°C). Pat the turkey wings dry with paper towels and arrange them in a single layer in a large roasting pan or on a rimmed baking sheet. Scatter the onions, carrots, and celery around the wings and drizzle everything with the vegetable oil.
2. Roast the wings and vegetables for 35 to 40 minutes, turning the wings once halfway through, until the skin is deep golden brown and the vegetables are softened and caramelized at the edges. Do not let the vegetables scorch; if they darken too quickly, reduce the oven to 400°F (205°C).
3. Transfer the wings, vegetables, and any browned bits to a large stockpot. Pour 1 cup (240ml) of the chicken broth into the hot roasting pan and scrape up the browned bits with a wooden spoon, then pour that liquid into the pot.
4. Add the remaining 5 cups (1.2L) chicken broth, the water, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the bay leaf to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 45 minutes to 1 hour, until the broth is fragrant and the wings are very tender.
5. Strain the broth through a fine-mesh sieve set over a large bowl, pressing gently on the solids to extract flavor. Discard the solids. Skim the fat from the surface with a spoon or a fat separator, then measure out 4 1/2 cups (1.06L) of the defatted broth; if you have more, simmer it to reduce, and if you have less, add water.
6. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until the mixture is golden and smells toasted but not dark brown. Do not let the roux burn, or the gravy will taste bitter.
7. While whisking, slowly pour about 1 cup (240ml) of the hot broth into the roux to loosen it, whisking until smooth. Gradually whisk in the remaining broth in a steady stream. Bring the gravy to a simmer over medium heat and cook, whisking often, for 8 to 10 minutes, until thickened enough to coat the back of a spoon.
8. Stir in the heavy cream, if using, and season with additional salt and pepper to taste. If the gravy is too thick, thin it with a splash of water or broth; if it is too thin, simmer it a few minutes longer.
9. To make ahead, cool the gravy completely, then transfer it to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. To serve, reheat in a saucepan over medium-low heat, whisking often, until steaming hot; thin with a little broth or water if needed.

Notes

Storage: Keep the cooled gravy in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months in a freezer-safe container, leaving 1 inch (2.5cm) of headspace. Thaw in the refrigerator overnight before reheating. To reheat, warm in a saucepan over medium-low heat, whisking often, until steaming hot, about 8 to 10 minutes, adding a splash of broth or water if the gravy has thickened too much. For the best flavor, make the gravy up to 2 days ahead and reheat gently on the day of serving; if you have turkey pan drippings, skim the fat and whisk a few spoonfuls into the reheated gravy for an extra-fresh taste.

Nutrition

• Calories: 185
• Sugar: 2g
• Sodium: 480mg
• Saturated Fat: 5g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 45mg

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