Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Make ahead gravy fills a white gravy boat for serving. The gravy boat sits atop a light peach colored textured surface surrounded by a small wooden pinch bowl filled with kosher salt, orange florals, a muted red linen napkin, two amber colored drinking glasses, and a white plate with two gold forks resting atop.

Make Ahead Turkey Gravy (With or Without Drippings)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 10-12 1x
  • Category: Sauces & Condiments, Side Dish Recipes
  • Method: Stovetop
  • Cuisine: American

Description

To me, prepping a perfect turkey gravy is Thanksgiving’s most intimidating to-dos. Gravy is a non-negotiable for most holiday menus, but tradition dictates that we wait to make it in the last 30 minutes before sitting down for dinner. So much pressure for one little dish! 

That’s exactly why I’m a big proponent of learning how to make gravy ahead of time for Thanksgiving or any other holiday dinner, & this easy Make Ahead Turkey Gravy recipe is the perfect place to start.

It’s a simple roux-based gravy infused with plenty of butter & aromatic fresh herbs to create amazing homemade flavor & silky-smooth texture. Prep it up to 5 days in advance, reheating it just before dinnertime with or without turkey drippings. 

This gravy is flavorful, luscious, & its classic flavors are the perfect pair for pretty much anything on your turkey dinner table – we’re pretty sure everyone at your Thanksgiving, Friendsgiving, or holiday meal will love it!

Be sure to check out the blog post, above, for plenty more tips & tricks, & if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!


Ingredients

Scale
  • ½ cup unsalted butter (1 stick, 8 tablespoons), diced into tablespoon-sized cubes
  • 1 ½ teaspoons finely chopped fresh sage (or ½ teaspoon dried sage)
  • ¾ teaspoon finely chopped fresh thyme (or ¼ teaspoon dried thyme)
  • ½ teaspoon finely chopped fresh rosemary (or pinch dried rosemary)
  • ½ ground black pepper
  • 1 teaspoon turkey base (can substitute chicken base)
  • ½ cup all-purpose flour
  • 4 cups low-sodium turkey broth (can substitute chicken broth)
  • kosher salt, to season
  • for reheating: roasted turkey drippings or roasted chicken drippings (see Recipe Notes) 
  • for reheating: ½ cups low-sodium turkey broth (can substitute chicken broth)

Instructions

  1. Prepare the roux: Add the butter to a large saucepan over medium heat. Once melted, sprinkle the fresh herbs & ground black pepper over top, letting them sizzle & bloom in the butter until fragrant, about 30 seconds. Add the turkey base & flour to the pan, whisking vigorously to eliminate any lumps in the roux. Cook the roux for 1-2 minutes, stirring constantly, until golden brown.A roux fills a large white double handled braising pan that sits atop a light peach colored textured surface. A large metal whisk rests inside of the pan for stirring. The pan is surrounded by fresh herbs and a small wooden pinch bowl filled with kosher salt.
  2. Build the gravy: Slowly add the turkey broth into the pan, whisking constantly to eliminate any lumps in the roux. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Reduce heat to medium-low &, while stirring occasionally, let the gravy simmer for 3-4 minutes longer, until thickened. Season with kosher salt to taste. Remove from the heat & allow to cool completely. Make ahead gravy fills a large white double handled braising pan that sits atop a light peach colored textured surface. A large metal whisk rests inside of the pan for stirring. The pan is surrounded by fresh herbs and a small wooden pinch bowl filled with kosher salt.
  3. Store for later: Once cooled, transfer the prepared gravy to a large airtight container or jar. We like to use a quart-sized mason jar to save space in the refrigerator during busy holiday weeks. Store in the refrigerator for up to 5 days. Make ahead turkey gravy fills a large clear glass mason jar. The jar sits atop a light peach colored textured surface and is surrounded by orange florals, a small wooden pinch bowl filled with kosher salt, a muted red linen napkin, and loose sprigs of fresh herbs.
  4. Reheating: Transfer the make-ahead gravy to a large saucepan. Reheat over medium-low heat, whisking often, until warmed through, about 5-8 minutes. Meanwhile, as the gravy reheats prepare the drippings. If you have roasted a chicken or turkey, transfer the drippings from the roasting pan to a large liquid measuring cup. Use a spoon to skim off most of the fat & discard. (If your chicken or turkey is butter roasted, there will be a lot of fat – leave some of it in for flavor, but you definitely don’t need it all for a rich gravy!) Stir the drippings into the warm gravy for added color & flavor. If needed, whisk in the remaining ¼ – ½ cup turkey or chicken broth until desired consistency is reached. Taste & season with additional kosher salt & ground black pepper as desired.Make ahead gravy fills a large white double handled braising pan that sits atop a light peach colored textured surface. The pan is surrounded by a small wooden pinch bowl filled with kosher salt and a muted red linen napkin.
  5. Serving: Reduce the heat to low to keep the gravy warm until you are ready to serve, stirring occasionally to prevent burning. If a film forms at the surface just give it a good whisk & it will incorporate back into the gravy in no time. Transfer to a gravy boat & serve alongside your roast turkey or roast chicken, mashed potatoes, & stuffing. Enjoy!A make ahead thanksgiving dinner is served atop a white dinner plate with a gold fork resting atop. The plate is filled with make ahead sweet potato casserole, make ahead thanksgiving stuffing, make ahead mashed potatoes with make ahead gravy, make ahead green bean casserole, and a few slices of carved turkey. The plate is surrounded by a red muted linen napkin, red and orange Fall florals, a small wooden pinch bowl filled with kosher salt, two amber colored drinking glasses, a white ceramic gravy boat, and a clean white dinner plate with a gold fork resting atop.


Notes

  • Make ahead gravy without drippings: If you are preparing gravy without drippings, feel free to add in up to 2 teaspoons of Kitchen Bouquet Browning and Seasoning, which adds both rich flavor & color to the gravy. If you prefer not to use an additional product, your make ahead gravy will still be delicious – its color will just be a little pale. 
  • Troubleshooting make ahead gravy: The nice thing about gravy is it’s pretty forgiving! You can play with a couple of variables to achieve just the right texture & consistency:
    • My gravy is too thick! ⇢ You just need more liquid! Whisk in some extra turkey or chicken broth a few tablespoons at a time until it’s thinned out to your liking.
    • My gravy is too thin! ⇢ You simply need to thicken it. If the gravy is slightly too thin, just crank up the heat, letting it simmer until it’s thickened up a bit – be sure to whisk constantly to prevent burning. If your gravy seems way too thin, add a thickening agent. The best option is prepping a quick cornstarch slurry by mixing cornstarch with cold water. Whisk the slurry into the gravy little by little – it only takes a small amount to make your gravy thicken up!
  • Storage & Reheating: Leftover reheated make ahead gravy (i.e. prepared through Step 4 of Recipe Directions, above), will keep, stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.