Thanksgiving gravy can be intimidating, even for the most skilled chefs. No worrying this year, because I'm here to help. This is my fool-proof, make-ahead turkey gravy!
This recipe for make ahead turkey gravy can be prepared days in advance, taking the worry and hassle out of holiday gravy making. Simply add your turkey drippings when reheating just before serving or skip the drippings altogether!
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I call this my Thanksgiving gravy but honestly, it can be an any day gravy. Simply swap the turkey broth for chicken broth and serve it next time you roast a chicken.
This was gravy recipe was inspired by an blogger friend of mine (LeMoine Family Kitchen). I liked her recipe so much I prepared it often, however, over the years, I've made it my own by changing up some of the ingredients.
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🥘Ingredients
The ingredients for this Thanksgiving Day gravy are simple and you most likely have most items in the house already.
Turkey broth can sometimes be tricky to find so feel free to use chicken broth for this gravy. Or, get a head start and order the turkey broth on Amazon to be delivered to you!
- Broth - turkey or chicken
- Herbs and Spices - rosemary, thyme, salt and pepper
- Pantry items - flour, browning sauce/seasoning (Kitchen Bouquet or Gravy Master)
- Butter
See recipe card for quantities.
🔪Instructions
Like most gravies, this make ahead turkey gravy starts with a simple roux (equal parts fat and flour). The key is to add the liquid slowly and stir often to avoid lumps!
- Step 1: Melt butter in a large pot on medium heat. Add your herbs.
- Step 2: Sprinkle the flour into the butter and whisk or stir often. It will clump up. Cook for a few minutes like this, stirring to be sure the flour is cooked.
- Step 3: Slowly pour the broth in, about a cup at a time, stirring or whisking well after each addition.
- Step 4: Once all the liquid as been incorporated, stir in some browning seasoning and bring the gravy up to a simmer. Continue to stir and simmer about five minutes.
5. Step 5:
- Making ahead - Remove from heat, allow to cool and store in an airtight container in refrigerator. The day of serving, reheat in a large pot on medium-low heat until heated through. Add strained drippings from roasted turkey or chicken if desired. Taste and adjust for additional salt and pepper if needed.
- Serving immediately - If you have roasted turkey or chicken, add strained drippings. Taste for salt and pepper and add if necessary. If no drippings, just adjust seasonings and serve.
Hint: Wait until the end to add salt. Depending on the broth and/or drippings you use, there may be plenty of salt already. You can always add salt but you cannot remove it.
📖Variations
The herbs I'm using are my preference. You can play around with flavors to suit your meal and your taste preference. Here are a few options you could try.
- Herbs & Spices - sage, poultry seasoning, bay leaf
- Flavor makers - worcestershire sauce, white wine
In addition to adding any of the above ingredients, you could also leave out the browning sauce. I just happen to have grown up on Gravy Master so I always use it. I prefer the color of gravy with it.
🍽Equipment
No specific equipment needed but here are a few of the items I prefer to use.
Wooden Stir Paddle - I have been slowly transitioning to these wooden paddles over spoons. They are safe for most pan surfaces.
Silicone Whisks - Safe even for non-stick surfaces.
Airtight Storage Containers - Perfect for keeping gravy in the refrigerator.
🍽Storage
Store the prepped gravy or leftover gravy in the refrigerator for four days.
❓FAQ
Plan on about ¼ to ⅓ cup of gravy per person.
The best way to thicken a gravy that is too watery or thin is to add a slurry of cornstarch and water. Stir two parts cold water mixed with one part cornstarch into simmering gravy.
📋More Thanksgiving related recipes
Looking for other Thanksgiving recipes or leftover recipes? Here are my faves:
Printable Recipe Card
Make Ahead Turkey Gravy for Thanksgiving
Ingredients
- 6 Tablespoons Butter
- 1 Teaspoon Dry rosemary
- 1 Teaspoon Dry thyme
- ½ Teaspoon Fresh cracked black pepper more to taste
- Salt to taste
- ¾ Cup Flour all-purpose
- 8 Cup Turkey Broth or chicken broth
- 1 Tablespoon gravy master or similar browning sauce
Instructions
- Place butter in a large pot on medium heat. Once it melts, stir in rosemary, thyme and black pepper. Let the herbs cook, stirring, in the melted butter about 30 seconds to a minute.
- Sprinkle the flour over the butter and begin to whisk or stir it together with the flour. This will form a thick paste (roux). Continue to stir and cook for at least one to two minute(s) to cook the flour.
- Slowly whisk or stir the broth into the roux (flour/butter mixture) about one cup at a time. Stir well in between additions to remove any lumps.
- Once all the broth is added, increase heat to medium-high and stir in the browning seasoning. Once the gravy comes up to a bubble, reduce heat to a simmer. Simmer the gravy, stirring often for about 7 to 10 minutes, or until thickened into a gravy texture.
No drippings
- If you are serving immediately, taste for salt and pepper and add if needed. Serve or allow to cool and refrigerate for three to four days.
If adding turkey or chicken drippings
- Strain drippings from turkey or chicken to remove large particles and debris. Stir into the prepared gravy. Taste and add salt and/or pepper if needed.
Re-heating gravy
- After gravy has been prepared, cooled and refrigerated, remove from refrigerator and reheat over medium-low heat in a large pot. Stir often until warm. If adding drippings, follow steps listed for that. Otherwise gravy is ready once warmed.
Jessica says
Absolutely a time-saver on Thanksgiving day to make this ahead and so delicious, too! Thanks for this!