Make-Ahead Turkey Gravy

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Want to host Thanksgiving like a boss? This make-ahead turkey gravy prevents that last minute scramble. No pan drippings and NO LUMPS!

Thanksgiving is looming. You’re refining your menu, listing your groceries, and hoping for enough oven space. Well, I have one item you can check off your list, long before the holiday arrives.

GRAVY. Yep, believe it or not you can make the turkey gravy now, freeze it, and be one step closer to crushing it this Thanksgiving. Make-ahead turkey gravy to the rescue.

Now, I am by no means saying that pan gravy isn’t very doable or very delicious. In fact, my cider pan gravy is one of my favorites! But, there are plenty of reasons you might consider make-ahead turkey gravy:

• You’re roasting you turkey in parts and won’t have enough (or any) drippings.
• You’re brining your bird and the drippings will be too salty.
• You’re hosting a huge group and don’t want the pressure of making gravy last minute.
• You’re a guest, tasked with bringing the gravy.

No matter the reason, I assure you that this recipe for make-ahead turkey gravy is a keeper. Here’s why:

• Whether you’re using store-bought turkey stock or making your own, I recommend fortifying that stock for extra turkey flavor. That means browning some turkey legs (or wings if you prefer) with onion and then letting them simmer in the stock.
• I always use Wondra flour when making gravy for a smooth, no-lump texture and a less floury taste.
• A splash of soy sauce adds umami and brings a savory depth to the turkey gravy.
• It can be stored in the refrigerator for 3 days, or freezes beautifully for months!

Let’s make Make-Ahead Turkey Gravy

1. Brown chopped onions and turkey legs in a heavy bottomed pan or dutch oven.
2. Add the stock and simmer for at least 1 1/2 hours.
3. Remove the drumsticks (discard the skin and bone and reserve the meat for another use) and strain the solids, pressing on them to extract as much flavor as you can.
4. Make a roux with butter and flour in a clean pan.
5. Whisk in the white wine.
6. Whisk in the stock in a slow steady stream to prevent lumps. Whisk in the soy sauce and season generously with salt and pepper.

Tips for success

• I use drumsticks for the gravy because I like having the dark meat leftover for tacos or to toss into pastas or salads for a quick dinner. You can use turkey wings if you prefer.
• Keep the flame low once the stock is added, you just want a bare simmer, not a rolling boil.
• For the best flavor, I recommend making your own turkey stock. It’s easy, promise!!
• When making the roux, whisk continuously. Keep whisking as you add the wine and stock. Add the liquids very slowly to prevent lumps.
• Seasoning is key! Be generous with your salt and pepper and don’t forget to add the soy sauce!

Thanksgiving MUSTS!

• Homemade Turkey Stock
• Creamy Mashed Potatoes
• Pancetta and Leek Stuffing
• Sweet Potato Souffle
• Classic Apple Pie

And don’t forget to check out my Ultimate Thanksgiving Menu!

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Make-Ahead Turkey Gravy

Prep Time

10 mins

Cook Time

1 hr 50 mins

Total Time

2 hrs

 

Want to host Thanksgiving like a boss? This make-ahead turkey gravy prevents that last minute scramble. No pan drippings and NO LUMPS!

Course: Condiments

Cuisine: American

Keyword: make-ahead gravy, turkey gravy

Servings: 12 Servings

Calories: 250 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp canola or vegetable oil
• 2 turkey drumsticks
• 1 onion, large, roughly chopped
• sprinkle of sugar
• 8 cups turkey stock (chicken can be substituted)
• 4 oz unsalted butter (1 stick)
• 1/2 cup Wondra flour (or AP)
• 3/4 cup dry white wine
• kosher salt and pepper
• splash of soy sauce

Instructions

1. Heat the oil over med/high heat and add the drumsticks and the chopped onion. Sprinkle the onions with a little kosher salt and a sprinkle of sugar.

2. Cook, rotating the drumsticks, until the onions and turkey are golden brown, about 8-10 mins.

3. Add the stock, bring to a boil, and reduce to a simmer. Simmer for about 1 1/2 hours.

4. Remove the drumsticks to a plate and strain the stock into a large bowl, pressing on the onions. Discard the onions and the turkey skin and skim the fat from the stock. Shred the turkey and keep for another use.

5. Wipe out the pot or use a clean one. Add the butter to the pot and turn the heat to medium. Once the butter has melted, whisk in the flour.

6. Cook the roux, whisking constantly, for 2-3 mins. Whisk in the wine in a slow, steady stream. Now whisk in the fortifed stock, again very slowly to avoid lumps.

7. Bring to a boil, then reduce to a simmer. Season well with kosher salt and freshly ground black pepper. Stir in the soy sauce.

8. Simmer until the gravy has thickened. Taste and adjust seasoning. Store the gravy in the refrigerator for up to three days or the freezer for up to three months.

Recipe Notes

Yields: 2 Quarts Turkey Gravy

 

Store in the refrigerator for up to 3 days or freeze for up to 3 months.

 

• I use drumsticks for the gravy because I like having the dark meat leftover for tacos or to toss into pastas or salads for a quick dinner. You can use turkey wings if you prefer.
• Keep the flame low once the stock is added, you just want a bare simmer, not a rolling boil.
• For the best flavor, I recommend making your own turkey stock. It’s easy, promise!!
• When making the roux, whisk continuously. Keep whisking as you add the wine and stock. Add the liquids very slowly to prevent lumps.
• Seasoning is key! Be generous with your salt and pepper and don’t forget to add the soy sauce!

Nutrition Facts

Make-Ahead Turkey Gravy

Amount Per Serving

Calories 250 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 65mg22%

Sodium 273mg12%

Potassium 346mg10%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 16g32%

Vitamin A 241IU5%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.