Go Back
+ servings
A bowl of gravy on a table.

Make Ahead Gravy Recipe

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
Author: Becky Hardin | The Cookie Rookie
Making this easy turkey gravy recipe ahead of time will free up time, space, and stress when it comes time to cook Thanksgiving dinner. And you don't need any drippings!
Step-by-step photos can be seen below the recipe card.
Print Recipe

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
    A piece of meat on a white plate.
  • 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
    A piece of meat is being cooked in a pan.
  • 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
    A black pot filled with carrots, celery and turkey.
  • Turn the heat down to low, cover, and cook for 15-20 minutes. Stir every 5 minutes.
    A pan with carrots, celery and turkey in it.
  • 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
    A pot filled with vegetables and turkey.
  • 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
    A pot with meat and herbs in it.
  • 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.
    Shredded turkey meat on a plate with a fork.
  • 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
    A cup of coffee with a spoon in it.
  • 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.
    A pot filled with brown liquid on a table.
  • 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.
    A spoon is being used to stir a sauce in a pot.
  • Cover and set aside to cool to room temperature.

Video

Notes

Storage: Store make ahead turkey gravy in the fridge up to 4 days, or in the freezer up to 4 months.

Nutrition

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