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Jamie Oliver Make-Ahead Turkey Gravy

Jamie Oliver Make-Ahead Turkey Gravy - recipe card
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A rich, savory turkey gravy that can be prepared days in advance, freeing up time on the big day. Roasted turkey wings and vegetables build deep flavor, while a simple roux thickens it to a silky, lump-free consistency. Perfect for Thanksgiving or any holiday feast.

Ingredients

Scale
  • 2 lb turkey wings (about 2 whole wings)
  • 1 tbsp olive oil
  • 1 medium onion, roughly chopped
  • carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves, unpeeled
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, cold, cut into cubes

Instructions

  1. Preheat oven to 400°F (204°C). Pat the turkey wings dry with paper towels and season generously with kosher salt and black pepper.
  2. In a large roasting pan, toss the chopped onion, carrots, celery, and garlic with olive oil. Place the turkey wings on top of the vegetables.
  3. Roast for 45–50 minutes, until the wings are golden brown and the vegetables are caramelized and tender. Turn the wings once halfway through.
  4. Transfer the roasted wings and vegetables to a large stockpot. Pour 1 cup of the chicken broth into the hot roasting pan and scrape up any browned bits with a wooden spoon. Add this liquid to the pot.
  5. Add the remaining chicken broth, water, thyme sprigs, and bay leaf to the pot. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 30 minutes to develop flavor.
  6. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. You should have about 5 cups of broth.
  7. In a clean saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1–2 minutes, until the roux is pale golden and smells nutty.
  8. Gradually whisk in the strained broth, about 1/2 cup at a time, until smooth. Bring to a simmer and cook, whisking occasionally, for 5–7 minutes, until the gravy thickens to a consistency that coats the back of a spoon.
  9. Season with salt and pepper to taste. If the gravy is too thick, thin with a splash of water or broth. If too thin, simmer a few minutes longer.
  10. Remove from heat and let cool completely. Transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.
  11. To serve, reheat the gravy in a saucepan over medium-low heat, whisking until smooth and hot. If frozen, thaw overnight in the refrigerator before reheating.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheating: Thaw frozen gravy overnight in the refrigerator. Reheat in a saucepan over medium-low heat, whisking occasionally, until heated through. If the gravy has thickened too much, whisk in a little water or broth to reach desired consistency. Make it ahead: This gravy can be made up to 3 days before serving, making holiday cooking easier. For a smoother texture, strain the gravy again after reheating.

Nutrition

Keywords: make-ahead turkey gravy, turkey gravy recipe, homemade gravy, Thanksgiving gravy, Jamie Oliver gravy, turkey wing gravy, easy gravy, holiday gravy, gravy from scratch, British gravy, Christmas gravy, make ahead gravy

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-make-ahead-turkey-gravy/