Make Ahead Turkey Gravy Recipe
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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
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
This easy gravy only has a few simple ingredients:
- Butter – I use salted butter, but you can also use unsalted butter if you prefer it.
- Salt and Pepper – Used to season the gravy as it cooks. You can add more to taste if needed.
- Flour – All-purpose flour is used for the gravy.
- Turkey stock or broth – You can make your own, use store-bought, or use chicken stock or broth if needed.
Three Steps to Perfect Gravy
- Make a roux – Butter, seasonings, and flour are cooked to the desired coloring.
- Add stock – Turkey stock is whisked into the roux to the desired consistency.
- Serve, store, or freeze – Serve immediately or follow make-ahead storage instructions.
Step-by-Step Instructions
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, reaching the desired coloring you prefer. This can range from a light blonde to a more traditional nut color.
Add Turkey Stock or Broth to the Roux
Once the roux has reached the desired color, constantly whisking, slowly pour in the turkey stock, and cook until the gravy is thickened to your desired consistency.
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, like turkey wraps or turkey pot pie.
Serve the Gravy or Store to Serve Later
Taste and adjust the seasonings as needed. Serve warm or follow the make-ahead instructions to store and serve later.
Make Ahead 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 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.
Recipe Variations
Gluten-Free Turkey Gravy with Cornstarch. You can use cornstarch to make gravy, but you’ll change the method slightly. Melt the butter, then add the turkey stock, salt, and pepper. In a small bowl, whisk together a slurry using cornstarch and water (2 tablespoons to 1/4 cup water) until smooth and slowly drizzle into the warm stock (whisking constantly) until it is thickened. Remember that the gravy will continue to thicken as it cools.
Gluten-Free Turkey Gravy with Gluten-Free Flour. You can substitute the all-purpose with your favorite gluten-free flour, such as Cup 4 Cup.
Dairy-Free Turkey Gravy. Use your favorite vegan butter or margarine.
Chicken Gravy. Use chicken stock or broth in place of the turkey stock.
Frequently Asked Questions
If you have turkey pan drippings, you can use them in addition to or in place of the turkey stock in this recipe.
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.
You can easily adjust the consistency of your turkey gravy to your liking by adding more or using less turkey stock in the gravy.
You can make homemade gravy and store it in the refrigerator for up to two days before 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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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?
Can u buy turkey stock ?
Yes, it does come packaged to buy in most stores. Thanks!
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.
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!
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! 🙂
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!
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
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
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
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