My Make Ahead Turkey Gravy is an absolute must for an easy and stress-free Thanksgiving! I always make my turkey gravy without drippings, and make it ahead of the big day for ultimate ease. You can find me pouring this delicious gravy over all of my turkey and mashed potatoes.
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What’s in This Make Ahead Turkey Gravy Recipe?
I really think Thanksgiving dinner isn’t complete without the gravy. I realized that I don’t need turkey drippings for this tasty make ahead gravy recipe, so I can make prep it far in advance without the stress. My kind of recipe
- Turkey: Use dark meat and bone-in pieces–like turkey wings, legs, or the neck–to make gravy.
- Vegetables: A mix of carrots, celery, and onions will add flavor to the gravy.
- Stock: You need a bit of liquid to make gravy. We like turkey stock, but you can substitute chicken broth or stock as well.
- Butter: This is an important part of the roux.
- Flour: Use all-purpose flour to make the roux, which helps thicken the gravy.
- Herbs: A mix of thyme, parsley, and bay leaves adds savory flavor.
Variations on Make Ahead Gravy
The great thing about this gravy recipe is how versatile it is. I’ve easily swapped out the turkey pieces for chicken, beef, or pork in order to make a rich and flavorful gravy to accompany whole roasted chicken, beef wellington, or honey glazed ham.
How to Store and Reheat
I store this make ahead turkey gravy in an airtight container in the refrigerator for 2-4 days. To reheat, bring it to a boil on the stovetop, then let it simmer and stir until fully warmed through.
How to Freeze
Being able to freeze this recipe means it’s the ultimate make ahead turkey gravy! Let it cool, then pour it into freezer-safe containers, and freeze up to 4 months. Let it defrost overnight in the refrigerator before reheating. We recommend freezing it in smaller portions because the texture won’t hold up if it’s reheated and re-frozen multiple times.
If you want to freeze it flat, pour it into resealable bags, lay it on a baking tray, and place it in the freezer until solid. Then you can rearrange the bag for long-term storage.
Serving Suggestions
This delicious make ahead gravy is going to taste amazing poured over slices of Thanksgiving turkey, make ahead mashed potatoes, and all the rest of your Thanksgiving side dishes. Be sure to save some for leftovers too! It helps keep everything moist and delicious for days to come!
Notes from the Test Kitchen
Use dry sherry or a dry white wine to deglaze the pan when you stir in the stock. This will get all of the little bits of turkey and vegetables off the side to incorporate more flavor into the gravy.
5-Star Review
“It turned out perfect! We had more than enough gravy and it was up there with the best gravy I’ve ever had (sorry, Grandma!).” – Patricia Kirby
Make Ahead Gravy Recipe
Equipment
Ingredients
- 1-2 pounds bone-in turkey pieces a mix of neck, leg, wing pieces
- Kosher salt and freshly ground black pepper to taste
- 4 tablespoons canola oil or vegetable oil
- 2-3 carrots peeled
- 2-3 ribs celery with leaves
- 1 yellow onion peeled and quartered
- ¼ cup dry sherry wine optional
- 8 cups turkey stock
- 5 sprigs fresh thyme
- 8 stems fresh parsley with leaves
- 2 dried bay leaves
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
Instructions
- Sprinkle the turkey pieces with salt and pepper.1-2 pounds bone-in turkey pieces, Kosher salt and freshly ground black pepper
- Heat the canola oil in a large Dutch oven or saucepan set over medium-high, then brown the turkey pieces for 3-5 minutes on each side.4 tablespoons canola oil
- Add the carrots, celery, and onion. Cook another 5 minutes, turning once, until vegetables have begun to caramelize and have some golden brown color.2-3 carrots, 2-3 ribs celery, 1 yellow onion
- Turn the heat down to low, cover, and cook for 15-20 minutes. Stir every 5 minutes.
- Scrape the pan, while slowly adding the sherry or wine, to deglaze the pan. Continue scraping the pan and add the turkey stock, stirring continuously.¼ cup dry sherry wine, 8 cups turkey stock
- Add the herbs, turn the heat back up to high, and bring the broth to a boil. Reduce the heat back to low and simmer, uncovered, for 30 minutes. Skim excess foam off the surface as needed.5 sprigs fresh thyme, 8 stems fresh parsley, 2 dried bay leaves
- Pour the broth through a fine-mesh strainer over a large heat-resistant bowl. Shred the turkey meat from the bones, and (if desired) reserve ¼-½ the meat for the gravy. Freeze the remaining meat, in a freezer bag, for later use. Pour the broth back into the large saucepan, and bring it to a low boil.
- To make the roux, melt the butter in a medium saucepan set over medium-low heat and whisk in the flour. Cook, stirring continuously, until the flour mixture is fragrant and nutty brown, 10-15 minutes.½ cup unsalted butter, ½ cup all-purpose flour
- While whisking vigorously, slowly add 2 cups of the hot broth to the roux (flour/butter mixture). Whisk until the mixture is smooth and there are no lumps. Whisk the roux mixture into the simmering broth in the large saucepan.
- If making gravy with the reserved turkey meat, add it to the gravy now.
- Season the gravy to taste, and bring to a boil. Reduce the heat to low, stirring often, and keep at a simmer until gravy has thickened or about 20-30 minutes.
- Cover and set aside to cool to room temperature.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Turkey Gravy Ahead of Time Step by Step
Season the Turkey: Sprinkle 1-2 pounds of bone-in turkey pieces with salt and pepper.
Sear the Turkey: Heat 4 tablespoons of canola oil in a large Dutch oven or saucepan set over medium-high, then brown the turkey pieces for 3-5 minutes on each side.
Add the Vegetables: Add 2-3 peeled carrots, 2-3 ribs of celery, and 1 peeled and quartered yellow onion. Cook another 5 minutes, turning once, until vegetables have begun to caramelize and have some golden brown color.
Cook the Vegetables: Turn the heat down to low, cover, and cook for 15-20 minutes. Stir every 5 minutes.
Deglaze the Pan: Scrape the pan, while slowly adding ¼ cup of dry sherry, to deglaze the pan. Continue scraping the pan and add 8 cups of turkey stock, stirring continuously.
Season the Broth: Add 5 sprigs of fresh thyme, 8 stems of fresh parsley, and 2 dried bay leaves, turn the heat back up to high, and bring the broth to a boil. Reduce the heat back to low and simmer, uncovered, for 30 minutes. Skim excess foam off the surface as needed.
Strain the Broth: Pour the broth through a fine-mesh strainer over a large heat-resistant bowl. Shred the turkey meat from the bones, and (if desired) reserve ¼-½ the meat for the gravy. Freeze the remaining meat, in a freezer bag, for later use. Pour the broth back into the large saucepan, and bring it to a low boil.
Make the Roux: Melt ½ cup of unsalted butter in a medium saucepan set over medium-low heat and whisk in ½ cup of all-piurpose flour. Cook, stirring continuously, until the flour mixture is fragrant and nutty brown, 10-15 minutes.
Thicken the Broth: While whisking vigorously, slowly add 2 cups of the hot broth to the roux (flour/butter mixture). Whisk until the mixture is smooth and there are no lumps. Whisk the roux mixture into the simmering broth in the large saucepan.
Reduce the Gravy: If making gravy with the reserved turkey meat, add it to the gravy now. Season the gravy to taste, and bring to a boil. Reduce the heat to low, stirring often, and keep at a simmer until gravy has thickened or about 20-30 minutes. Cover and set aside to cool to room temperature.
We recommend making it up to 2 days ahead of time, but this turkey gravy will keep in the fridge for up to 4 days or in the freezer for up to 4 months.
Let the gravy simmer on the stovetop for 20-30 minutes, or until it has thickened to your liking.
Use bone-in turkey pieces and ideally dark meat. This make ahead gravy is best when made with turkey wings, legs, or the neck. These pieces will have more richness and flavor.
We usually estimate 1/2 cup of gravy per person.
You’ll need turkey to make this gravy, and it certainly won’t go to waste. You can either shred the meat to use in the gravy, or store the meat to use later. It freezes wonderfully! Or use it to make this turkey wild rice soup.
Can a dry white wine be used instead of sherry wine? If not a dry white, what alternate wine would you recommend?
Hi Denise, a dry white wine will work here as well, though dry vermouth or marsala wine may have a more similar flavor to the sherry.
I’ve been making this for a few years and we love it. I first discovered it for Thanksgiving. Now I freeze it in 1 cup souper cubes and pull it out whenever we want gravy.
We LOVE souper cubes!
Hi, Paul. Unfortunately, we don’t get to choose which ads play on our site this time of year. To go directly to the recipe, click on the “⬇ Recipe” button on the top right of the web page.
I roasted turkey breasts for Christmas dinner and didn’t think I would have drippings for enought gravy. I made this up to the step of making roux, a few days ahead using turkey wings. On Christmas, I made my roux in a large saucepan and started stirring in the saved broth. It turned out perfect! We had more than enough gravy and it was up there with the best gravy I’ve ever had (sorry, Grandma!).
Thanks for sharing!