Introduction

This rich and flavorful turkey gravy is perfect for Thanksgiving or any time you want to elevate your poultry dishes. Made from roasted turkey parts and simmered with aromatic vegetables, it offers a homemade taste that far surpasses store-bought versions.

A close-up view of a white bowl filled with creamy mashed potatoes that have small bits of red skin visible, showing a soft and smooth texture. The top layer is covered generously with thick brown gravy that drips down the sides of the mashed potatoes, creating a shiny, rich look. The bowl sits on a white marbled surface, and the image focuses on the front edge of the dish with some sauce pooling slightly around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 turkey wings or other turkey parts, 4 to 5 pounds total
2 medium onions, roughly chopped
1 cup water
6 cups chicken broth (or substitute with turkey base mixed with water)
1-2 carrots, chopped
½ teaspoon dried thyme
¾ cup all-purpose flour
2 cups chicken broth
2 tablespoons butter
½ teaspoon ground pepper, more to taste
½ to 1 teaspoon salt

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Step 2: Place the turkey wings and other parts on the baking sheet and scatter the chopped onions over them.
Step 3: Roast for 1 to 1 hour 15 minutes until browned on top.
Step 4: Transfer the turkey parts to a large stock pot.
Step 5: Place the baking sheet on two burners over medium heat. Add 1 cup water and use a wooden spoon to scrape up browned bits, then pour this into the stock pot.
Step 6: Add 6 cups chicken broth, chopped carrots, and thyme to the pot. Simmer uncovered for about 1½ hours.
Step 7: Remove turkey parts and set aside. Strain the broth and vegetables through a colander into a bowl.
Step 8: Chill the strained broth in the freezer for about 20 minutes to allow fat to solidify on top. Skim off the fat.
Step 9: Pour the broth back into the pot and bring to a gentle boil.
Step 10: Whisk together the flour and 2 cups broth to make a smooth slurry without lumps.
Step 11: Slowly whisk the flour mixture into the boiling broth. Boil for 5 minutes, stirring frequently.
Step 12: Stir in butter, pepper, and salt. Taste and adjust seasoning as needed.
Step 13: Cool and freeze in bags or refrigerate. To serve, thaw overnight in the fridge or heat gently in the microwave.
Optional: If making this gravy on the same day as cooking your turkey, stir in the fat-skimmed pan drippings for added flavor.

Tips & Variations

Use turkey base like Better Than Bouillon for a richer turkey flavor if you don’t have turkey broth.
Chilling the broth before skimming fat makes the gravy less greasy and smoother.
Leftover cooked turkey meat can be picked off the bones and saved for other recipes, though it may be a bit tough here.

Storage

Store the turkey gravy in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ziplock bags or containers for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove or in the microwave, stirring occasionally.

How to Serve

The image shows a close-up of creamy mashed potatoes topped with thick, brown gravy. The mashed potatoes are light beige with small red potato skin pieces visible, giving texture and color contrast. The gravy is smooth and glossy, dripping slightly over the uneven surface of the potatoes, adding a rich, warm brown layer on top. The food is served in a white bowl, set against a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without turkey parts?

Yes, you can substitute with chicken parts or use turkey or chicken broth combined with turkey base to mimic the flavor, but roasting turkey parts adds the best depth of flavor.

How do I avoid lumps in the gravy?

Whisk the flour thoroughly with cold broth before adding it to the hot liquid. Adding it slowly while whisking constantly helps create a smooth, lump-free gravy.