Turkey Gravy

You’ll take the stress out of making gravy this Thanksgiving with this recipe for make-ahead Turkey Gravy. You can prepare this rich gravy up to two days in advance, then reheat and thin using the pan drippings from the turkey just before serving.

Turkey Gravy

Easy Homemade Turkey Gravy Recipe

I think, part of the reason people fret over making gravy is, it’s typically made just before serving the entire Thanksgiving meal. The worry about it being lumpy, or not turning out just right, is a real concern when the kitchen is bustling with activity and so many other dishes need your attention, too. Easy recipes like this make-ahead gravy, are key during the busy holiday season, since they can be prepared in advance, leaving time for the cook to enjoy the day, as well.

step-by-step preparation images to make gravy in a skillet

How to Make the Best Make Ahead Turkey Gravy Recipe

Turkey pan drippings are what give authenticity to the flavor of this turkey gravy. This rich gravy is perfectly flavorful all on it’s own and can be used anytime that gravy is on the menu. It’s particularly handy for the holidays, and I wanted to mention a few helpful hints for your gravy making success.

  • Ingredients you’ll need to make homemade Turkey Gravy: Turkey or chicken stock, butter, all purpose flour, salt, pepper, thyme, poultry seasoning and Kitchen Bouquet browning sauce.
  • Kitchen gadgets you’ll need: A heavy bottomed saucepan, measuring cups and spoons, a whisk and large spoon.
  • If you’re unable to find turkey stock at your local market, no worries you can use chicken stock instead. Stock is more flavorful than broth and will give a more full bodied flavor. If you’d like to go the extra mile and make your own, checkout this recipe for Homemade Turkey Stock from Taste of Home.
  • When melting the butter, I like to let it brown ever so slightly to bring out the nutty flavor of the milk solids to add depth of flavor. Be careful when doing this, and give it your full attention so the butter doesn’t burn.
  • I have found that dividing the flour in this recipe helps prevent clumps, hence the reason it’s added separately.
  • It’s normal for the gravy to congeal and solidify a bit when chilled making it necessary to add additional liquid when reheating. Add pan drippings from the turkey 1 tablespoon at a time until you reach your desired consistency.
  • How do you get lumps out of gravy? The best thing to do is press the gravy through a fine mesh sieve to remove the lumps. You may have to repeat the process a couple of times.
  • When reheating this gravy on Thanksgiving day, skim the fat from the turkey drippings and use the pan drippings to thin and reheat the gravy. Doing so, will bring the flavor palate full circle and tie everything together. No pan drippings? Just use extra stock, broth or even cream to thin when reheating.
  • How do you make turkey gravy using pan drippings? You can use this same recipe to make gravy from the turkey pan drippings in the same amount. To do so, skim the fat and strain the drippings after baking the turkey. Use additional chicken stock, if needed, to equal the 32 ounces needed then proceed with the recipe as written. Adjust the seasonings to your taste according to how your baked turkey was seasoned.
  • You can make this Turkey Gravy up to 2 days in advance and keep in an airtight container chilled in the refrigerator. Reheat over medium heat in a saucepan.

 

 

Turkey Gravy

More Thanksgiving Recipes to Make

Thanksgiving Day isn’t about gifts for our family, it’s about chatter and mountains of great food. And, giving thanks, of course. Don’t stay in the kitchen this year, make as many dishes as you can in advance then sit back and make some memories of your own.

Turkey Gravy

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Turkey Gravy

Prep Time10 minutes
Cook Time10 minutes
Course: Gravy, Sauce
Cuisine: American
Keyword: easy-turkey-gravy, make-ahead-turkey-gravy, turkey-gravy
Servings: 3 cups
Calories: 216kcal

Ingredients

  • 4 Tbsp butter
  • 1/2 cup all purpose flour divided
  • 1 32 oz container turkey or chicken stock
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp fresh thyme
  • 1/2-1 tsp poultry seasoning adjust to your taste
  • 1 tsp browning sauce i.e. Kitchen Bouquet

Instructions

  • In a small bowl, whisk together 1/2 cup turkey stock with 1/4 cup flour until flour is dissolved. Set aside.
  • In a large deep skillet or saucepan, melt the butter over medium-high heat. Lower the heat to medium, and sprinkle with 1/4 cup flour. Whisk together until butter has absorbed the flour. Cook for 1 minute.
  • Whisking constantly, add the turkey stock gradually until fully blended. Whisk in reserved stock with dissolved flour in a steady stream. Add salt, pepper, poultry seasoning and browning sauce.
  • Increase the heat to medium-high whisking constantly, bring to a boil. Immediately lower the heat to simmer. Simmer for 5 minutes until thickened, stirring occasionally.
  • Add fresh thyme. Mix well. Set aside to cool.
  • After cooled, place into an airtight container and chill. May be made up to 2 days in advance.
  • To reheat: Place into a saucepan over low heat. Skim the fat from turkey pan drippings. Add pan drippings 1 Tbsp at a time to thin gravy. Repeat until your desired thickness is reached. Serve warm garnished with additional pepper and thyme, if desired..

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 913mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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