There is something deeply satisfying about a rich, flavorful gravy that brings your turkey dinner together, and this Make Ahead Turkey Gravy Recipe is just the ticket to achieve that perfect balance every time. Crafted with homemade turkey stock, fresh herbs, and a luscious roux, this recipe not only elevates your holiday meal but also offers the convenience of preparing it in advance. Once you taste this gravy, you’ll want to make it a staple at every feast, turning those simple ingredients into a velvety sauce bursting with warmth and comfort.
Ingredients You’ll Need
These simple yet essential ingredients are the backbone of our Make Ahead Turkey Gravy Recipe, each playing a vital role in creating layers of taste, impeccable texture, and a gorgeous golden color that your guests will admire. From the bone-in turkey pieces that infuse deep, savory flavor, to fresh herbs that brighten the broth, every element works together in perfect harmony.
- Bone-in turkey pieces (1-2 pounds): Using a mix of neck, leg, and wing pieces gives the stock a robust, rich flavor perfect for gravy.
- Kosher salt and freshly ground black pepper: Seasoning brings balance and enhances the natural flavors of the turkey and vegetables.
- Canola oil (4 tablespoons): This neutral oil helps brown the turkey pieces evenly without overpowering taste.
- Carrots (2-3, peeled): Add natural sweetness and color to the stock.
- Celery ribs (2-3 with leaves): Infuses subtle aromatic earthiness to the gravy.
- Yellow onion (1, peeled and quartered): Essential for depth and a gentle sweetness after caramelizing.
- Dry sherry wine (¼ cup, optional): Adds complexity and a touch of acidity to brighten the flavors.
- Turkey stock (8 cups): The heart of the gravy, made from simmered turkey pieces and vegetables.
- Fresh thyme sprigs (5): Bring woodsy, fragrant notes that make this gravy irresistible.
- Fresh parsley stems with leaves (8): Adds freshness and subtle herbal undertones.
- Dried bay leaves (2): Provide subtle earthiness and depth to the broth.
- Unsalted butter (½ cup / 1 stick): The base for the roux to give the gravy a silky, luscious texture.
- All-purpose flour (½ cup): Thickens the gravy to a velvety consistency without lumps.
How to Make Make Ahead Turkey Gravy Recipe
Step 1: Season and Brown the Turkey
Start by evenly sprinkling the turkey pieces with kosher salt and freshly ground pepper. This seasoning step is crucial because it seasons the meat deeply, bringing out its natural juices. Next, heat your canola oil over medium-high heat in a heavy Dutch oven or large saucepan. Brown the turkey pieces on each side for about 3 to 5 minutes until you see a beautiful golden crust. This browning process builds layers of flavor that will make your gravy exceptional.
Step 2: Add Vegetables and Caramelize
Once the turkey pieces are nicely browned, toss in the peeled carrots, celery stalks with leaves, and quartered yellow onion. Continue cooking the mixture for about 5 minutes, turning occasionally until the vegetables start to soften and develop a golden caramelized color. This step gives your broth a subtle sweetness and richness that truly elevates the flavor profile.
Step 3: Slow Cook and Deglaze
Lower the heat to a gentle simmer and cover the pot. Let everything cook slowly for 15 to 20 minutes, stirring every 5 minutes to avoid sticking and ensure even cooking. After this, deglaze the pan by scraping up all those flavorful browned bits with dry sherry or wine while gently adding it. This releases all the fond stuck to your pot’s bottom, infusing your gravy with amazing depth.
Step 4: Simmer with Stock and Herbs
Next, pour in the turkey stock and stir continuously. Add fresh thyme sprigs, parsley stems and leaves, along with the dried bay leaves. Turn the heat back up to bring the broth to a boil, then reduce to a low simmer. Let it cook uncovered for 30 minutes, skimming off any foam that forms on top. This slow simmer allows the flavors to marry beautifully, resulting in a rich, aromatic stock that is the cornerstone of your Make Ahead Turkey Gravy Recipe.
Step 5: Strain and Prepare the Roux
Pour the broth through a fine mesh strainer into a large bowl, catching the vegetables and bones. Shred any turkey meat left on the bones and save some to add back into your finished gravy or freeze it for later. Return the strained broth to your saucepan and bring it back to a low boil as you start your roux by melting the butter in a separate medium saucepan over medium-low heat.
Step 6: Cook the Roux and Combine
Whisk the flour into the melted butter, stirring continuously for 10-15 minutes until you achieve a fragrant, nutty brown paste. Slowly add 2 cups of the hot broth to the roux while whisking vigorously to avoid lumps. Once smooth, whisk this mixture back into the simmering broth and allow everything to combine. This crucial step gives the gravy its creamy, thick texture that clings beautifully to turkey and sides alike.
Step 7: Final Seasoning and Thickening
Add any reserved shredded turkey meat if you like a meatier gravy. Season the gravy to taste with salt and pepper. Bring it to a boil, then reduce the heat to low and simmer gently, stirring often until the gravy has thickened to your liking—usually 20 to 30 minutes. Let it cool to room temperature, then cover and refrigerate until you’re ready to serve or reheat.
How to Serve Make Ahead Turkey Gravy Recipe
Garnishes
A simple sprinkle of finely chopped fresh parsley adds a vibrant pop of green that brightens each rich, velvety spoonful of gravy. For an elegant touch, a few fresh thyme leaves also complement the earthy flavors beautifully. These small garnishes not only enhance appearance but also give subtle layers of freshness when served.
Side Dishes
This Make Ahead Turkey Gravy Recipe pairs perfectly with traditional roasted turkey, mashed potatoes, stuffing, and green beans. The gravy’s deep, savory notes transform simple side dishes into a feast. Drizzle generously over fluffy mashed potatoes or pour atop your turkey slices to soak up every delicious bite.
Creative Ways to Present
For a delightful twist, try serving the gravy in mini gravy boats or small ramekins alongside your main plate for guests to pour themselves. Another fun idea is to offer it as a dipping sauce for roasted vegetables or crispy tater tots at a casual holiday gathering. Remember, great gravy deserves to be enjoyed in ways beyond the standard ladle!
Make Ahead and Storage
Storing Leftovers
After your gathering, allow the gravy to cool completely, then transfer it to airtight containers. This homemade gravy keeps well for up to 4 days in the refrigerator. When stored properly, it tastes just as delicious the next day, making it perfect for second helpings or sandwiches.
Freezing
Make Ahead Turkey Gravy Recipe is truly freezer-friendly! Pour cooled gravy into freezer-safe bags or containers, leaving some space for expansion. It freezes beautifully for up to 3 months without losing its rich texture or flavor. Thaw overnight in the refrigerator before reheating for effortless convenience on busy days.
Reheating
To reheat, warm the gravy gently over low heat on the stove, stirring constantly to prevent it from scorching or separating. If the gravy has thickened too much after refrigeration, add a splash of warm turkey stock or broth to loosen it back to perfect pourable consistency. Avoid microwaving as uneven heat can cause lumps or ingredient separation.
FAQs
Can I make this gravy without the dry sherry wine?
Absolutely! The dry sherry adds a lovely depth, but if you prefer not to use alcohol, simply skip it or replace it with a splash of white grape juice or extra turkey stock. The gravy will still turn out rich and delicious.
How far in advance can I make this gravy?
This Make Ahead Turkey Gravy Recipe can be made up to three days before serving. Keeping it chilled and reheating gently just before mealtime ensures maximum flavor and perfect texture.
Can I use this recipe with chicken instead of turkey?
You sure can! Swap turkey pieces for chicken bones or wings to create a similarly flavorful gravy. The principles are the same, just expect a slightly lighter flavor than with turkey.
Why does my gravy sometimes turn out lumpy?
Lumps usually form when the flour and butter mixture (roux) isn’t whisked well or when the broth is added too quickly. Adding hot broth slowly while whisking continuously keeps your gravy silky smooth every time.
Is it okay to add more turkey meat to the gravy?
Definitely! Incorporating reserved shredded turkey meat into your gravy adds texture and boosts flavor, creating a heartier sauce that feels extra special.
Final Thoughts
There is something truly magical about having a homemade Make Ahead Turkey Gravy Recipe that tastefully complements every bite of your holiday meal or Sunday dinner. The ease of preparing this gravy ahead of time allows you to savor the celebration without last-minute stress. I encourage you to try this recipe soon—you’ll find it becoming your go-to for bringing warmth and unforgettable flavor to your table year after year.
Print
Make Ahead Turkey Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Sauce/Gravy
- Method: Stovetop
- Cuisine: American
Description
This Make Ahead Gravy recipe yields a rich, flavorful turkey gravy perfect for holiday meals or any day you want to enhance your dishes. Using bone-in turkey pieces and fresh herbs, this homemade gravy combines careful browning, slow simmering, and a nutty roux to develop deep, savory flavors. The recipe includes options to reserve turkey meat for a heartier gravy, making it versatile and perfect for preparing in advance.
Ingredients
Meat and Seasoning
- 1–2 pounds bone-in turkey pieces (a mix of neck, leg, wing pieces)
- Kosher salt and freshly ground black pepper (to taste)
Vegetables
- 2–3 carrots (peeled)
- 2–3 ribs celery (with leaves)
- 1 yellow onion (peeled and quartered)
Liquids and Herbs
- ¼ cup dry sherry wine (optional)
- 8 cups turkey stock
- 5 sprigs fresh thyme
- 8 stems fresh parsley (with leaves)
- 2 dried bay leaves
Roux Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
Oil
- 4 tablespoons canola oil (or vegetable oil)
Instructions
- Season the Turkey: Sprinkle the turkey pieces evenly with kosher salt and freshly ground black pepper to enhance their natural flavor before cooking.
- Brown the Turkey: Heat canola oil in a large Dutch oven or saucepan over medium-high heat. Brown turkey pieces for 3-5 minutes on each side until golden, which develops rich flavor base for the gravy.
- Sauté the Vegetables: Add peeled carrots, celery with leaves, and quartered onion to the pot and cook for another 5 minutes, turning occasionally until the vegetables begin to caramelize and turn golden brown.
- Simmer Covered: Reduce heat to low, cover the pot, and cook for 15-20 minutes, stirring every 5 minutes to coax flavor from the ingredients.
- Deglaze the Pan: Scrape the bottom of the pan while slowly adding dry sherry or wine to lift browned bits. Continue scraping and then add turkey stock, stirring constantly to combine all flavors.
- Add Herbs and Boil: Add fresh thyme, parsley stems with leaves, and dried bay leaves. Increase heat to high to bring the broth to a boil, then reduce to low and simmer uncovered for 30 minutes, skimming foam off as needed for clarity.
- Strain the Broth: Pour the broth through a fine-mesh strainer into a large heatproof bowl. Shred the turkey meat from the bones and reserve ¼ to ½ of the meat for the gravy, freezing any excess for later use.
- Prepare the Roux: In a separate medium saucepan over medium-low heat, melt unsalted butter and whisk in all-purpose flour. Cook, stirring constantly, for 10-15 minutes until the roux turns a fragrant nutty brown color.
- Incorporate Roux with Broth: Whisking vigorously, slowly add 2 cups of the hot turkey broth into the roux to form a smooth mixture without lumps. Add this mixture back into the simmering broth in the large saucepan.
- Add Reserved Meat: If desired, stir the reserved shredded turkey meat into the gravy now for added texture and flavor.
- Season and Simmer: Season the gravy to taste with salt and pepper. Bring the gravy to a boil, then reduce heat to low and simmer, stirring often, until the gravy thickens, approximately 20-30 minutes.
- Cool and Store: Cover the gravy and set it aside to cool to room temperature before refrigerating or freezing for make-ahead convenience.
Notes
- Using bone-in turkey pieces adds depth of flavor to the stock, but you can substitute with chicken pieces if needed.
- The dry sherry wine is optional but adds a lovely complexity; substitute with white wine or additional stock if preferred.
- Ensure continuous stirring when making roux to avoid burning and achieve a smooth texture.
- Skimming foam during simmering helps produce a clearer broth for a more refined gravy.
- Gravy can be made up to a day ahead and reheated gently to serve.
- Reserve leftover meat for casseroles, sandwiches, or soups to reduce waste.
