Robyn StoneMake-Ahead Turkey Gravy Recipe – This easy turkey gravy recipe is essential to your holiday menu! Simple enough to make on the holiday, but perfect as a make ahead turkey gravy!
I grew up with Grandmother Earlene’s Giblet Gravy as a staple on our Thanksgiving table every year and have since made it an essential part of the holiday for my own family. But, over the years I’ve also started making this easy turkey gravy to serve as well. While it only takes a few minutes to make, we all know that those few minutes are precious and few and far between on the holidays. That’s why I love it as an easy make ahead recipe.
How to Make Turkey Gravy
To make it, I melt my butter in a medium saucepan over medium heat. Then, I sprinkle in my salt and pepper and slowly whisk in the flour and cook until the flour and butter are fully incorporated and it reaches the desired coloring you prefer. This can range from a light blonde to a more traditional nut color.
Once that stage is reached, whisking constantly, I slow pour in the turkey stock and cook until the gravy is thickened. Now, you can either serve immediately or cool and store in an airtight container in the refrigerator for up to a week.
When ready to serve, simply reheat in a medium saucepan until warmed throughout. If it is too thick, add a bit more stock until it reaches the consistency you prefer.
Make Ahead Turkey Gravy Recipe
Prepare your turkey gravy recipe as instructed and then allow to cool completely. Store in an airtight container in the refrigerator for up to a week.
When ready to serve, simply reheat in a medium saucepan until warmed throughout. If it is too thick, add a bit more stock until it reaches the consistency you prefer.
That’s it. Doesn’t that just make the holiday sound easier? It sure does to me!
Here’s my Make Ahead Turkey Gravy recipe. I think you’ll love it!
Make Ahead Turkey Gravy Recipe
Ingredients
- 1/2 cup salted butter cubed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 cups turkey stock or pan drippings
Instructions
- Melt butter in a medium saucepan set over medium heat. Sprinkle with salt and pepper and slowly whisk in flour. Cook until the flour is fully incorporated into the butter and gravy is nut brown in color.Then, whisking constantly, slowly pour in the turkey stock and cook until thickened.
- Remove from the heat and serve immediately or cool, pour into an airtight container. and refrigerator for up to one week. If serving from made-ahead turkey gravy, reheat in a medium saucepan until warmed throughout. If the gravy is too thick, add more stock until it reaches the desired consistency.
Notes
Enjoy!
Robyn xo
THANK YOU so very much for all of your recipes! I’ll be making the gravy soon! You’re the BEST!
I just made for Wed. Amazing. Great taste and what a time saver. Thank you.
So happy to hear that Barbara! Thanks! xo
I never thought about making the gravy ahead of time because I use the pan drippings, I always do it when the turkey is resting, but everything else is also needing attention then… but getting some drippings before the turkey is resting is ahead of time really…something else I can do that makes getting everything to the table closer to the same time is helpful!! Happy Thanksgiving!
I love making as much ahead of time as I can so that I can spend time with my guests that special day! I hope this and some of my other make ahead recipes are a huge help to you! Happy Thanksgiving to you as well! Thanks so much! xo
Making this ahead of Thanksgiving will give me more time to focus on cooking some delicious sides! And it is so simple
I love making dishes ahead as well, Mary! I find it to be such a help! I hope you have a wonderful Thanksgiving! Thanks so much! xo
Last year I made my gravy ahead for the first time and it was the best! This recipe looks wonderful!! And I agree – we definitely live in a VERY mistrusting culture these days.
Thanks Robyn
Doesn’t it just make the day all the more enjoyable knowing that you are ahead of the game?! I love it! xo
Can you make it and freeze it? I made it a week and a day ahead of T-day and do not want it to spoil.
Hi Leah,
Like in the recipe, you can store in airtight container in fridge for up to one week. But if you wish to freeze it, wrap well in airtight container for freezing, then reheat like I say in directions of this recipe – whisking really well while heating to prevent lumps. Enjoy! Thanks!
Turkey broth has disappeared from our local markets several years ago but Penzey’s Turkey Soup Base works great.
Your star rating is not working right. I want to do a 5 but it will only allow a 4. I skipped it. I don’t want to drop your average. 🙂
Thanks so much for sharing that with me, Dan!
Not sure why the rating isn’t working well but I do appreciate you letting me know! Thanks! 🙂
Hi Robyn if I made the dressing ahead would you ever consider adding some of the dripping from the turkey I have your book and love your blog. Have gotten many great recipes. Sue
Sure, Sue! It will be delicious! I hope you enjoy the gravy!
I’m thrilled you enjoy the book and the recipes! I’m so honored you have it and find recipes you enjoy!
Thanks so much Sue!
How do you make the gravy if you haven’t cooked the turkey to get stock?
I get some turkey legs at the store and make my own stock to use. I’ll add the drippings while reheating. It works well.
Can u buy turkey stock ?
Yes, it does come packaged to buy in most stores. Thanks!
My husband is gluten free so I can’t use flour for my gravy. How can I do this to make it gluten free? Cornstarch or gluten free flour???
Made this gravy last year and it was a huge hit! Making it today for next week–I was thinking of using white wine to scrape up all the yummies from the baking sheet. What do you think???
I’ve not made this with wine before Sasha. I am glad to hear that you enjoy it!
This was great. No stress. I heated it up the day of and thinned it out with drippings and a little water. I added poultry seasoning, a dash of worcestershire and soy sauce.