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.
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.
More Thanksgiving Recipes We Love
Turkey Stuffing Orange Cranberry Sauce Green Bean Casserole Homemade Mashed Potatoes Make Ahead Rolls Sheet Pan Thanksgiving Dinner
