This post may contain affiliate links. Please read my disclosure policy.
This make-ahead turkey gravy recipe is a must for a low-stress Thanksgiving and Christmas! This homemade, no-drippings gravy is easy, delicious, and made with 5 ingredients!
Looking for more make-ahead Thanksgiving favorites? I think you’ll love my easy Giblet Gravy recipe, Make Ahead Roast Turkey and Sweet Potato Casserole.
Easy Turkey Gravy
This homemade turkey gravy is so easy to make. It does not require drippings and can be prepared well ahead of time to make your cooking and holiday even easier. It is delicious served with roast turkey, chicken, mashed potatoes, and dressing!
Why You’ll Love This Easy Turkey Gravy Recipe
- No Drippings: You do not need turkey drippings to make this recipe.
- Make-Ahead recipe: You can prepare this gravy ahead of your holiday meal.
- Freezer-Friendly Gravy: You can make this easy gravy months in advance and store it in the freezer until needed.
Another reason this gravy is such a favorite lies in its simplicity. It’s as easy as it gets and only has a few basic ingredients. Since it’s so quick and easy, I find myself making it all through the year – no need to save it for just the holidays!
How to Make Turkey Gravy
You can check the recipe card below to get the full set of ingredients and instructions for this make-ahead gravy. Here is a quick overview of how to make this easy gravy recipe.
Ingredients for the Gravy
This easy gravy only has a few simple ingredients:
- Butter
- Salt and Pepper
- Flour
- Turkey stock or broth
Instructions for Making the Gravy
- Make a roux. Melt butter in a medium saucepan over medium heat. Add salt and pepper and slowly whisk in the flour. 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.
- Add stock. Once that stage is reached, constantly whisking, slowly pour in the turkey stock, and cook until the gravy is thickened.
- Serve. Now either serve immediately or follow Make-Ahead instructions.
Make Ahead Turkey Gravy
How to Store and Freeze Turkey Gravy
To store. Prepare your turkey gravy as instructed and then allow it to cool completely. Store in an airtight container in the refrigerator for two days.
When ready to serve, reheat in a medium saucepan until it reaches a rolling boil. If it is too thick, add a bit more stock until it reaches the consistency you prefer.
To freeze. Store the gravy in freezer-safe containers for up to 6 months. Then, thaw in the refrigerator overnight and reheat at a rolling boil before serving.
Gravy is best reheated once. I freeze in smaller portions, so I only reheat what I need.
Variations and Common Questions
Can You Make a Gluten-Free Turkey Gravy?
Yes. Use gluten-free flour, such as King Arthur Flour’s Measure for Measure Flour.
Can You Use Turkey Pan Drippings?
If you have turkey pan drippings, you can use them in addition to or in place of the turkey stock in this recipe.
I Can’t Find Turkey Stock. What Should I Use?
You can use chicken stock or broth, which is usually very easy to find. This would make chicken gravy, but it would still be delicious and similar.
You can also purchase turkey legs from the grocery store and make your own turkey stock. See my instructions to make it.
How to Make Turkey Stock
Place the turkey legs in a Dutch oven or stockpot. Add salt and pepper and cover with water. Cook on a low simmer, covered until the meat is tender and the stock is thick and colorful about 4 hours. Add more water if needed to keep the turkey covered with water while cooking. Remove the turkey legs from the stock and refrigerate them for future recipes.
Can You Use Chicken Stock or Broth?
Yes. You can substitute chicken stock or chicken broth in this recipe.
How Long Does Homemade Gravy Keep in the Refrigerator?
You can make homemade gravy and store it in the refrigerator up to two days in advance of serving.
Doesn’t that make the holiday meal sound easier?! I like to make cooking stress-free on the holidays by making many recipes ahead of time. You may like my Make Ahead Thanksgiving Recipes and Meal Plan for even more make-ahead ideas! I hope you find that helpful, too.
Here’s my Make-Ahead Turkey Gravy recipe. I think you’ll love it!
Make Ahead Turkey Gravy Recipe
Equipment
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 turkey broth, chicken broth or pan drippings from cooking turkey, if you have them.
Instructions
- Make a roux. 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 your preferred color (from light blonde to a nut a brown color).
- Add stock. Once that stage is reached, constantly whisking, slowly pour in the turkey stock and cook until the gravy is thickened.
- Serve, store, or freeze. Remove from the heat and serve immediately or cool, pour into an airtight container and store or freeze. 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
How to Store and Freeze Turkey Gravy
To store. Prepare your turkey gravy as instructed and then allow it to cool completely. Store in an airtight container in the refrigerator for two days. When ready to serve, reheat in a medium saucepan until it reaches a rolling boil. If it is too thick, add more stock until it reaches your preferred consistency. To freeze. Store the gravy in freezer-safe containers for up to 6 months. Then, thaw in the refrigerator overnight and reheat at a rolling boil before serving. Gravy is best reheated once. I freeze in smaller portions, so I only reheat what I need.How to Make Turkey Stock
You can also purchase turkey legs from the grocery store and make your own turkey stock if desired. Place the turkey legs in a Dutch oven or stockpot. Add salt and pepper and cover with water. Cook on a low simmer, covered until the meat is tender and the stock is thick and colorful about 4 hours. Add more water if needed to keep the turkey covered with water while cooking. Remove the turkey legs from the stock and refrigerate them for future recipes.Barbara K.
I just made for Wed. Amazing. Great taste and what a time saver. Thank you.
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???
I also am gluten intolerant and use cornstarch to thicken gravy. Just be sure to dissolve it in a cold liquid before stirring it into the hot broth–I just use water.
How much cornstarch did you use?
Made this gravy last year and it was a huge hit! Making it today for next week
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.
Use this every yr. helps so much to have a vase. Then I just add the turkey dripping to it.
I made this last night for our family Thanksgiving along with your cornbread dressing. We love a lot of flavor so I added extra traditional flavors like Italian seasonings, oregano and poultry seasons to it. I saved half my dressing and the rest of the gravy for our church pot luck this Sunday. Thank you so much for publishing these recipes. My mother tried to show me how to make dressing right before she passed on but she had never used a recipe so it was hard for me to follow. You’ve given me lots of confidence cooking my Thanksgiving dinner and I sure do appreciate it. As a matter of fact I have LOTS of your recipes earmarked in a folder on my desktop and pull them out fairly often.
Happy Thanksgiving from a fan of yours in your hometown!
Thank you for such sweet words, Kim. I hope you and your family have a very blessed Thanksgiving.