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Make-Ahead Turkey Gravy in a mason jar on a burlap linen next to a sprig of sage.
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
  • 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
  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.