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Make-Ahead White Wine Gravy

Make-Ahead White Wine Gravy

Prep time 5 Minutes
Cook time 40 Minutes
Makes 16 servings


  • 1 Tbsp vegetable oil
  • 2 turkey wings or 8-oz attached chicken wings
  • 5 sprigs thyme
  • 2 sprigs rosemary
  • Butcher's twine
  • ½ cup diced onions
  • 1 cup dry white wine
  • 4 cups turkey or chicken stock
  • 4 Tbsp (½ stick) butter
  • ¼ cup flour


1. In a large pot, heat the oil on medium. Add the turkey wings. Cook 10 minutes, until browned on both sides, turning once. Tie the thyme and rosemary into a bundle with the twine.

2. Add the onions and cook 3-4 minutes, until golden, stirring often. Add the wine and heat to a boil on high, scraping up any browned bits. Reduce heat and simmer 3 minutes. Add the turkey stock and herb bundle. Simmer 15 minutes. Strain the stock, discarding turkey parts, herbs, and vegetables.

3. Meanwhile, in a medium pot, melt the butter on medium. Sprinkle in the flour and cook 2 minutes, until smooth, stirring often. Gradually whisk in the strained stock until smooth. Heat to a simmer on medium-high. Simmer 10 minutes. 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.