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Martha Stewart-Inspired Make-Ahead Turkey Gravy

Close-up of Martha Stewart-Inspired Make-Ahead Turkey Gravy showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: make-ahead turkey gravy, Martha Stewart turkey gravy, Thanksgiving gravy, turkey wing gravy, homemade gravy recipe, lump-free gravy, do-ahead Thanksgiving recipes, classic turkey gravy, holiday side dish, giblet-free gravy

Find it online: https://marthadishes.com/martha-stewart-make-ahead-turkey-gravy-recipe/