Make Ahead Turkey Gravy is an absolute must for an easy and stress-free Thanksgiving! You can make turkey gravy without drippings, and make it ahead of the big day for ultimate ease. Pour this delicious gravy over all of your turkey and mashed potatoes and dig in!
What’s in this Make Ahead Gravy recipe?
Thanksgiving dinner isn’t complete without the turkey gravy. And you don’t need turkey drippings to make this tasty gravy recipe, so you can make it ahead of time without stress.
- Turkey Pieces: Use dark meat and bone-in pieces–like turkey wings, legs, or the neck–to make gravy.
- Cooking Oil: This helps brown the turkey pieces. I recommend using canola or vegetable oil.
- Vegetables: A mix of carrots, celery, and onions will add flavor to the gravy.
- Turkey Stock: You need a bit of liquid to make gravy. 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.
Pro Tip: 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.
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I recommend making it up to 2 days ahead of time, but this turkey gravy will keep in the fridge up to 4 days, or in the freezer 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.
I 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.
How to Make Ahead and Store
This turkey gravy recipe is designed to be made ahead of time, so all you have to do is store it, then reheat and serve on the big day.
Pour leftovers in an airtight container, and store it 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 Make Ahead Turkey Gravy
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.
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. Let it defrost before reheating.
I recommend freezing it in smaller portions, because the texture won’t hold up if it’s reheated and re-frozen multiple times.
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!
Use this on stuffed turkey roll, Crockpot turkey breast, Instant pot turkey breast, deep-fried turkey, or any other kind of turkey you make.
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
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!
I have a question about reheating the gravy. I know when I make gravy, then put it in the frig for a later day, it is always very very thick. I am having my first friends giving, and HAVE to make my gravy ahead of time. I plan on re-heating in the crockpot, will it thin out as it cooks? If so, this is a winner! Please let me know. Thanks
It should!
Hi how much gravy will it yield? Can I just double or triple? How will that impact cook time?
Stupid autocorrect. Not chucking, chicken. Obviously. ????
Q: We usually purchase a Greenberg turkey and I’d rather not have a smoky flavor dressing. Could I use a rotisserie chucking or something instead of turkey pieces? So excited to try your delicious looking recipe!
You can always try substitutions! Let me know how it turns out!
What do I do with the remaining two cups of stock?
I’m rewriting the recipe now to make it simpler. Should have it up in a few minutes.
What do I do with the remaining 2 cups of broth?
Hi Becky. I’m making your gravy recipe. I’m a bit unclear about the two cups reserved broth out of total 8 cups. After boiling and straining the boiled broth, do I add the unused 2 cups to this broth? Or boil it in a separate saucepan to be added to the roux? Wondering how to make the gravy smooth with turkey added to it. Sorry I’ve not made gravy before and it would help if you clarified that.