To reduce holiday stress this year, I tested a make-ahead turkey gravy adapted from the Food Network version. I followed the original closely but simmered the broth a bit longer for an even deeper, roasted-turkey flavor. The recipe is straightforward and produces a rich, silky gravy that complements roasted turkey, mashed potatoes, and stuffing. It also frees up time on the big day because it can be made ahead and frozen or refrigerated.
Make-Ahead Turkey Gravy
Ingredients
- 1 lb turkey wings, legs, or neck (or a mix; I used 1 wing plus a bit of neck)
- Sea salt and freshly cracked black pepper, to taste
- 8 cups turkey broth or homemade turkey stock
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 garlic clove, smashed
- 8 tbsp unsalted butter
- ½ cup all-purpose flour
How to Make Make-Ahead Turkey Gravy
- Preheat the oven to 400°F (204°C). Lightly coat a baking sheet with cooking spray or a thin film of oil.
- Arrange the turkey pieces on the baking sheet and season generously with sea salt and freshly cracked black pepper.
- Roast the pieces in the oven until well browned and cooked through, about 30–35 minutes. Remove from the oven.
- Transfer the roasted turkey pieces to a heavy-bottomed stockpot.
- Pour 1 cup of turkey broth onto the baking sheet and scrape up the browned bits from the surface. Pour that liquid into the stockpot with the roasted turkey pieces.
- Add the remaining turkey broth, thyme sprigs, bay leaves, and the smashed garlic clove to the stockpot. Bring to a simmer over medium heat and cook uncovered for 30 minutes.
- Cover the pot and continue to simmer gently for an additional 30–45 minutes to concentrate and enrich the broth with the roasted-turkey flavor.
- Strain the liquid through a fine strainer or cheesecloth into a heatproof bowl, discarding the solids. You should have a deeply flavored turkey stock as the base of your gravy.
- In a saucepan over medium-high heat, melt the butter. Add the flour and whisk constantly until the mixture is smooth, toasted, and a deep golden brown—about 2–3 minutes. Toasting the flour removes the raw taste and gives the gravy a nutty depth.
- Slowly pour the warm strained broth into the butter-flour roux while whisking continuously. Bring the sauce to a simmer, whisking to prevent lumps. Continue to cook and whisk until the gravy thickens and coats the back of a spoon, about 5–7 minutes.
- Taste and adjust seasoning with sea salt and freshly cracked black pepper.
- Allow the gravy to cool to room temperature. Transfer to an airtight container or a heavy-duty zip-top freezer bag. Seal, label, and date.
- Store in the refrigerator for up to 2 days or freeze for up to 2 weeks. The gravy can also be served immediately if preferred.
Equipment
- Baking sheet
- Heavy-bottomed stockpot
- Fine strainer or cheesecloth
- Saucepan for the roux
Timing and Yield
- Prep time: about 10 minutes
- Cook time: 1 hour 45 minutes (including simmering)
- Total time: roughly 1 hour 55 minutes
- Yield: about 4 cups of gravy (depending on reduction)
Tips and Serving Suggestions
- Use turkey wings, necks, or legs for the best gelatin and roasted flavor in the broth.
- To avoid lumps, whisk the roux until glossy and add the broth slowly while whisking steadily.
- If the gravy becomes too thick after chilling, reheat gently and whisk in a little warm broth or water to reach the desired consistency.
- Make this gravy ahead to save time on the holiday: freeze in labeled containers, then thaw overnight in the refrigerator before reheating.
- Serve hot over roasted turkey, mashed potatoes, stuffing, or roasted vegetables for a classic holiday plate.
This make-ahead turkey gravy is an easy, dependable way to add rich, homemade flavor to your holiday meal while saving time and stress on the day of serving. Follow the steps to develop a deeply flavored stock, finish it with a properly toasted roux, and store it chilled or frozen for convenience. Enjoy!
