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Make-Ahead White Wine Gravy

Using poultry wings is a sneaky way to get the ultimate flavor of turkey gravy without waiting for the bird to be taken out of the oven.

Serves 16
Ready in 45 mins
Prep time 5 mins
Cooking time 40 mins
91 calories per serving


> 1 tbsp vegetable oil
> 2 turkey wings or 8 oz attached chicken wings
> 5 sprigs thyme
> 2 sprigs rosemary
> Butcher's twine
> 1/2 cup diced onions
> 1 cup dry white wine
> 4 cups turkey or chicken stock
> 4 tbsp (1/2 stick) butter
> 1/4 cup flour


In a large pot, heat the oil on medium. Add the turkey wings. Cook 10 min., until browned on both sides, turning once. Tie the thyme and rosemary into a bundle with the twine.
Add the onions and cook 3-4 min., until golden, stirring often. Add the wine and heat to a boil on high, scraping up any browned bits. Reduce heat and simmer 3 min. Add the turkey stock and herb bundle. Simmer 15 min. Strain the stock, discarding turkey parts, herbs, and vegetables.
Meanwhile, in a medium pot, melt the butter on medium. Sprinkle in the flour and cook 2 min., until smooth, stirring often. Gradually whisk in the strained stock until smooth. Heat to a simmer on medium-high. Simmer 10 min. Season with salt and pepper.


Make this gravy up to 2 weeks ahead and freeze or 3 days ahead and refrigerate. To amp up the turkey flavor, stir the drippings from the turkey to the gravy when reheating.

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