By: Becky Hardin
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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!
Table of Contents
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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How far ahead of time can I make this gravy?
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.
How long does turkey gravy need to simmer?
Let the gravy simmer on the stovetop for 20-30 minutes, or until it has thickened to your liking.
What kind of turkey can I use to make gravy without drippings?
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.
How much gravy do I need for Thanksgiving?
I usually estimate 1/2 cup of gravy per person.
What can I do with the turkey pieces after I make the gravy?
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
Recipe
Make Ahead Gravy Recipe
4.59 from 74 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 20 minutes minutes
Cook: 1 hour hour 10 minutes minutes
Total: 1 hour hour 30 minutes minutes
Serves6
Print Rate
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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.
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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
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage: Store make ahead turkey gravy in the fridge up to 4 days, or in the freezer up to 4 months.
Nutrition Information
Calories: 286kcal (14%) Carbohydrates: 16g (5%) Protein: 20g (40%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 44mg (15%) Sodium: 167mg (7%) Potassium: 586mg (17%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 3495IU (70%) Vitamin C: 4.3mg (5%) Calcium: 43mg (4%) Iron: 2.5mg (14%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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- Turkey Stuffing
- Orange Cranberry Sauce
- Green Bean Casserole
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- Make Ahead Rolls
- Sheet Pan Thanksgiving Dinner
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