Learn how to make the most delicious make-ahead turkey gravy recipe. Say goodbye to last minute stress!
One of the best parts of a holiday turkey dinner is the gravy. Just pour that deliciousness all over my turkey and mashed potatoes PLEASE! One of the worst parts of a holiday turkey dinner is frantically attempting to make the gravy amidst all the last minute chaos. I usually end up being a sweaty, stressed out mess with a few burns on my hand as I try to tackle it all.
For the last couple of years, I have been making this “Make Ahead Turkey Gravy” recipe – BYE BYE last minute stress! It feels so good knowing that I have a delicious turkey gravy waiting for me in the fridge. Simply heat it up and enjoy!
Let’s get started – your kitchen is about to smell AH-MAZING!
How To Make Turkey Gravy
A delicious turkey broth is the key to this amazing gravy. Once your broth is made, the gravy is a breeze.
Make The Turkey Broth
- Brown The Turkey Pieces: You can use a combo of the backbone and neck if you spatchcock your turkey like I do. Or you can purchase some turkey wings instead. The turkey pieces can be browned in a pot or on a baking sheet in the oven.
- Add The Aromatics: Add the onion, carrot and celery and cook until starting to brown.
- Add Water, Herbs + Simmer: Add water, thyme, garlic and bay leaves. Simmer for 2-4 hours.
- Strain Broth: Strain the broth through a fine mesh sieve. Set aside 6 cups for the gravy and store the remainder in the fridge for other dishes that may need some broth.
Make The Turkey Gravy
- Make A Roux: Melt butter in a pot over medium heat and whisk in the flour for a few minutes until golden.
- Whisk In Broth + Season: Slowly whisk in the turkey broth and simmer until thickened. Season to taste and store in the fridge until ready to reheat.
- Flavour Boost Tip: For extra flavour and “lick the plate” style gravy, whisk in some of the turkey drippings before serving. I highly recommend this step!
- Enjoy!: This turkey gravy along with this Cranberry Orange Sauce will make your turkey dinner absolutely delicious.
Detailed ingredient list and directions located in the recipe card below.
What Are The Benefits Of Make Ahead Turkey Gravy
YOUR SANITY!!! Making a full turkey dinner is stressful enough especially near the end when all the side dishes need to be heated and dished up. I hate tackling gravy during this last minute frenzy. Making the gravy ahead means that you can cook in peace and have one less thing to do on the big day. I love getting as much done as possible in advance – makes me a much more pleasant person to be around😉.
Turkey Gravy Helpful Tips
HELP! My Gravy Is…Too Thick, Too Thin, Lumpy!
Don’t worry! All of these issues can easily be solved.
- Too Thick? Add more broth (or turkey drippings before serving).
- Too Thin? Mix 1 tbsp butter with 1 tbsp flour and whisk into the gravy.
- Lumpy? Pour through a fine mesh sieve.
How Long Can you Keep Homemade Gravy In The Fridge?
Gravy can be made up to 4 days ahead. Store in the fridge until ready to use.
Can Homemade Gravy Be Frozen?
Yes! This gravy and all flour-based gravies will keep for 4 months in the freezer. Note: Do not freeze if you add milk or cream since these tend to separate during the thawing process.
How Do You Reheat The Gravy?
Reheat gravy over low heat before serving. Be sure to whisk as it heats up for a smooth gravy. If the gravy was frozen, make sure to first thaw overnight in the fridge.
What To Do With Leftover Turkey Broth?
The recipe makes more broth than what you will need for the gravy. This is intentional! The leftover turkey broth can be used in a number of ways: in your stuffing mixture or other side dishes, to thin out your gravy if needed or to make a nice soup.
Can I Use Chicken Instead?
Definitely! Use the same recipe to make chicken gravy by simply replacing the turkey pieces with chicken pieces like chicken backs and chicken wings.
Looking For More Holiday Sauces?
Here are a few more sauces that will elevate your holiday meals:
Do you like to make parts of your holiday meals ahead of time? Let me know in the comments!
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Learn how to make the most delicious make-ahead turkey gravy recipe. Say goodbye to last minute stress!
Ingredients
Turkey Broth:
- 2 tbsp avocado oil or olive oil
- Turkey backbone and neck or 4 turkey wings and neck
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 10 cups water
- 5 sprigs fresh thyme
- 3–4 garlic cloves, peeled
- 2 bay leaves
Turkey Gravy:
- 1/2 cup butter
- 1/2 cup unbleached, organic white flour
- 6 cups turkey broth (made above)
- Season to taste with Himalayan or sea salt, freshly ground pepper and 1-2 tsp of tamari
Instructions
Turkey Broth:
A delicious turkey broth is the key to this gravy. Once the broth is made, you can easily make the gravy.
- Brown the turkey pieces: Heat a large pot over medium/high heat. Add the oil, followed by the turkey pieces and cook until browned while turning occasionally.
- Add onion, carrot and celery: Stir in onion, carrot and celery and cook until starting to brown.
- Add water and herbs: Pour in water and add the thyme, garlic and bay leaves.
- Simmer and strain: Bring to a simmer and cook for 2-4 hours. Strain broth through a fine mesh sieve. Allow to cool for a bit and skim the fat off the top. Set aside 6 cups of broth for the gravy and store the remainder in the fridge.
Oven Method: Alternatively, you can brown the turkey pieces and vegetables in the oven. Place turkey pieces, onion, celery and carrot on a baking sheet and toss with some oil. Roast for 1 hour in a 400F/200C oven or until browned. Add everything, including drippings, to a pot and continue.
Turkey Gravy:
- Melt the butter in a medium-sized pot over medium heat.
- Whisk in the flour for a few minutes until lightly golden.
- Slowly whisk in 6 cups of the turkey broth and simmer until thickened, while continuing to whisk occasionally (about 5-10 min).
- Season to taste with salt, pepper and tamari. Store in the fridge for up to 4 days. Reheat over low heat while whisking occasionally for smooth gravy.
Extra Flavour Boost: Whisk in some turkey drippings for gravy so good that you will want to lick the plate! On the day you roast your turkey, pour the drippings from the finished turkey through a fine mesh sieve into a measuring cup. Skim off the fat and then whisk in some of these juices into your gravy while you are reheating it.
Notes
- Turkey Pieces To Use: If you spatchcock your turkey like I do, then you can use the backbone and the neck. If not, purchase a few turkey wings to use in place of the backbone.
- Storing + Reheating Tips: Store in the fridge for up to 4 days or 4 months in the freezer (thaw in fridge overnight before serving). Reheat gravy over low heat while whisking occasionally for a smooth consistency.
- Gravy Issues:
- Too Thick? Add more broth (or turkey drippings before serving)
- Too Thin? Mix 1 tbsp butter with 1 tbsp flour and whisk into gravy
- Lumpy? Pour through a fine mesh sieve
- Leftover Turkey Broth: This recipe makes more broth than needed for the gravy. Use the extra broth in your stuffing mixture or other sides, to thin out your gravy if required or to make a nice soup.
- Make Chicken Gravy: Follow the same recipe to make chicken gravy by replacing the turkey pieces with chicken pieces like chicken backs and wings.
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