By Becky Hardin
Published Oct 18, 2023
My Make Ahead Turkey Gravy is an absolute must for an easy and stress-free Thanksgiving! I always make my turkey gravy without drippings, and make it ahead of the big day for ultimate ease. You can find me pouring this delicious gravy over all of my turkey and mashed potatoes.
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 rich, flavorful make-ahead gravy is the secret to tying your Thanksgiving meal together. It soaks perfectly into make ahead mashed potatoes and pours beautifully over roasted turkey breast , and adds that finishing touch to your Thanksgiving side dishes . And don’t forget to save a little extra for leftovers—it keeps your Thanksgiving turkey slices tender, mashed potatoes creamy, and every reheated plate just as delicious as day one.
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.
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
Ingredients1x2x3x
- ▢ 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
- 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
- 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
- Turn the heat down 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 turkey stock, stirring continuously. ¼ cup dry sherry wine, 8 cups turkey stock
- 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
- 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.
- 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
- 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.
Equipment
- Dutch Oven
- Fine Mesh Sieve
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
We recommend making it up to 2 days ahead of time, but this turkey gravy will keep in the fridge for up to 4 days or in the freezer for 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.
We 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 .
More Thanksgiving Recipes We Love
- Turkey Stuffing
- Orange Cranberry Sauce
- Brown Gravy
- Green Bean Casserole
- Homemade Mashed Potatoes
- Make Ahead Rolls
- Sheet Pan Thanksgiving Dinner
Make Ahead Gravy Recipe
Equipment
- Dutch Oven
- Fine Mesh Sieve
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
- 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
- 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
- Turn the heat down 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 turkey stock, stirring continuously. ¼ cup dry sherry wine, 8 cups turkey stock
- 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
- 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.
- 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
- 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.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
