3cupsturkey stock or turkey broth, chicken broth or pan drippings from cooking turkey, if you have them.
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.
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.