Make-Ahead Turkey Stock Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 200 min · Turkey · keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb turkey wings
• 1 yellow onions, quartered
• 1 carrots, chunked
• 1 celery stalks, chunked
• 1 garlic cloves, smashed
• 1 sprigs fresh thyme
• 1 sprigs fresh sage
• 1/4 tsp black peppercorns
• 1 bay leaves
• 1 cup low-sodium chicken broth
• 1/4 cup apple cider
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 tsp soy sauce

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Spread the turkey wings, onions, carrots, celery, and garlic on a large sheet pan and roast 45 minutes, until the wings are deeply browned — that color is the whole flavor base.
2. Scrape everything into a big pot, including the browned bits (loosen them with a splash of hot water). Add the broth, 4 cups water, the apple cider, thyme, sage, peppercorns, and bay leaves.
3. Bring to a bare simmer and hold it there, uncovered, 2 hours. Skim the foam once early on. You want about 6 cups of rich sage-and-peppercorn stock; top up with water if it drops below that.
4. Strain the stock and discard the solids. Skim the fat from the surface (a ladle or a fat separator both work).
5. In the same pot, melt the butter over medium heat and let it cook until the milk solids turn toasty brown and it smells nutty, about 3 minutes. Whisk in the flour and cook 2 minutes more.
6. Whisk in the hot stock in three additions, letting each smooth out before the next. Simmer 8 to 10 minutes until it coats a spoon.
7. Stir in the soy sauce — the quiet umami move nobody will spot — and season with salt and pepper. Cool completely, then refrigerate or freeze.
8. Thanksgiving day: reheat gently, whisking, and finish with the strained drippings from your roast turkey. Thin with stock or water to your favorite pour.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook