Before gluten-free was an issue- this is how my mom makes Thanksgiving Gravy - every year. The recipe has worked well for mom's table for the years she made Thanksgiving dinner. Now, as she is older, cooking is a chore - but when she comes to my house- she can't help but be in the kitchen with me, helping, tasting, and providing a great bit of feedback. This is a photo of mom and I in the kitchen Thanksgiving 2011.
Make-Ahead Turkey Stock & Gravy
Build a rich turkey stock in advance, then finish a silky gravy on the big day. For a more Mediterranean fat profile, use extra-virgin olive oil in the roux or as the primary fat. Gluten-free method included.
Ingredients
- 2 Tbsp neutral oil or EVOO
- 1 onion • 2 carrots • 2 celery ribs
- 4 lb turkey wings/neck/back, cut up
- 2 Tbsp red wine (for deglazing)
- 4 cups boiling water + 4 cups low-sodium stock
- 1/2 tsp kosher salt • 2 bay leaves
- Classic gravy: 3 Tbsp butter (or use EVOO), 1/2 cup flour, 2–4 Tbsp reserved turkey fat, turkey stock; salt & pepper
- Gluten-free: Cornstarch instead of flour
Instructions
- Roast: 400°F for ~60 min until parts and veg are browned.
- Simmer stock: Move everything to a pot; deglaze pan with red wine; add water, stock, bay leaves, salt. Simmer ~20 min, skimming. Reserve 2–4 Tbsp fat.
- Strain & store: Strain; chill up to 4 days (or freeze).
- Gravy (classic): Butter + reserved fat; whisk in flour 2–3 min; add hot stock; simmer ~5 min; season.
- GF or EVOO: 2 cups hot stock + 1 Tbsp cornstarch (adjust as needed) or make roux with EVOO.
Mediterranean Notes & Points
- EVOO option: Swap butter for olive oil to improve overall fat quality.
- Flavor over heaviness: Use pan juices and citrus from the turkey rather than heavy gravy portions.
- Portion: Gravy is a garnish — highlight vegetables, legumes, and whole-grain sides on the plate.
Nutrition (Estimated, classic gravy per 1/4 cup)
Calories: ≈40 kcal
Protein: ≈1 gram
Fat: ≈3 grams
Carbohydrates: ≈2 grams
Sodium: ≈120 mg
STEPS:
(1) Once you have taken the turkey out of the oven, and placed it on the counter to rest take the roasting pan and place it on the stovetop and turn the burners on to a medium-high heat. You will need two burners, typically. Once the drippings begin to sputer a bit then add one cup water to cover the bottom of the pan (usually one cup) and with a rubber spatula get all the nice brown stuff from the bottom of the pan. Once it is nicely in the water add a tablespoon of corn starch - always mixing it in. If you get the right consistency, you are done. Too thick add more water- and too thin add one teaspoon of corn starch at a time.
(2) Sometimes mom would add just enough red wine to help deglaze the pan. Since Thanksgiving has some red wine around it allows you to open the bottle or have a pour for the turkey.
Note that some recipes call for separating out the fat - but the fat in this provides the gravy with a silky texture, and gives the gravy a body that you do not get with just water.