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This MAKE AHEAD GRAVY is an absolute must for an easy and stress free Thanksgiving! It's just as delicious with none of the fuss. Gravy at its best to pair with turkey, mashed potatoes, and more!

Make Ahead Gravy

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 286kcal
MAKE AHEAD TURKEY GRAVY is an absolute must for an easy and stress free Thanksgiving! YES It's possible to make Turkey Gravy without drippings and YES you can make it ahead of the big day. Once we learned How to Make Turkey Gravy we have never gone back to store-bought. This Make Ahead Turkey Gravy Recipe is genius.
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  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons canola or vegetable oil
  • 1-2 pounds bone-in turkey pieces a mix of neck, leg, wing pieces
  • 2-3 stalks carrots peeled
  • 2-3 celery ribs with leaves
  • 1 medium yellow onion outer skin removed, quartered
  • ¼ cup dry sherry or dry white wine optional
  • 8 cups homemade turkey stock or low-sodium chicken broth
  • 5 sprigs fresh thyme
  • 8 parsley stems with leaves
  • 2 dried bay leaves
  • 1 stick 8 tablespoons unsalted butter
  • ½ cup all-purpose flour


  • Sprinkle the turkey pieces with salt & pepper. In a large Dutch oven or large saucepan, heat oil over MED-HIGH heat. Brown the turkey pieces 3-5 minutes on each side then add the carrots, celery and onion. Cook another 5 minutes, turning once, until vegetables have begun to caramelize and have some golden brown color. Turn heat 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 chicken broth, stir continuously.
  • Add herbs, turn heat to HIGH and bring broth to a boil. Reduce the heat to LOW and simmer, uncovered, for 30 minutes. Skim excess foam off the surface as needed.
  • Pour 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 butter in a medium saucepan over MED-LOW heat and whisk in flour. Cook, stirring continuously, until the flour mixture is fragrant and nutty brown, 10-15 minutes.
  • 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. You now have turkey gravy. Cover & refrigerate or freeze until ready to use.
  • Enjoy!



Calories: 286kcal | Carbohydrates: 16g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 167mg | Potassium: 586mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3495IU | Vitamin C: 4.3mg | Calcium: 43mg | Iron: 2.5mg