This is my favorite make-ahead gravy. It’s simple to prepare and makes Thanksgiving day easier with fewer dishes. This gravy is rich in flavor and reheats beautifully when served.
To me, Thanksgiving is all about the gravy.
This make-ahead gravy is straightforward to make, tastes incredible, and takes pressure off the holiday. Once you learn this method, you’ll want this gravy on hand whenever you need a quick, deeply flavored sauce.
I call that a win.
I grew up in a family of devoted gravy makers—people who guard the gravy pot on the holiday and won’t let anyone else touch it. It’s their job, and it’s taken seriously.
While I often make gravy on Thanksgiving from the turkey drippings, many years I make it ahead and it’s just as, if not more, delicious.
Gravy made ahead has time for the flavors to meld in the fridge, and it often tastes even better the next day. That said, making it ahead still takes some time and follows a process—once you do it, it becomes easy and repeatable.
I usually make my gravy and turkey stock on the same day. Roasting wings or legs for both gravy and stock lets you get more done in one go. I often do this the Tuesday before Thanksgiving so I have fewer dishes and better flavor on the big day.
Roast turkey parts and vegetables together, then use the pan drippings as the flavor base for both the stock and the gravy. A dutch oven that transfers from oven to stovetop is ideal.
How I make it
Begin with turkey wings or legs. These provide concentrated flavor for both stock and gravy, so season them well. Roast them with aromatics and vegetables—carrots, onions, and celery—until deeply golden and slightly charred.
Remove the turkey parts and vegetables but keep all the drippings in the pan; that browned fond is where the flavor lives. From those drippings you’ll build the gravy.
Start with a roux: add a little butter to the drippings, let it sizzle, then whisk in flour and scrape the brown bits from the pan. For make-ahead gravy I prefer a roux (while a slurry is fine when making gravy right before serving, a roux gives great texture when chilled and reheated).
Use turkey stock whenever possible. Homemade turkey stock is best, but good-quality store-bought chicken stock works well if you don’t have homemade. If you must use water, be prepared to season generously to compensate.
Stirring is key. Whisk constantly while adding stock so the gravy doesn’t burn or become lumpy. I usually add stock gradually—about a cup at a time—until I reach the desired consistency. Start with four cups and add more if you prefer a thinner gravy.
After the gravy reaches the right thickness, simmer for several minutes while whisking, then let it cool completely. Transfer to sealed containers and store in the refrigerator for up to three days or freeze for up to three months. When chilled, the gravy will gel slightly—similar to bone broth.
To reheat, warm the gravy gently over low heat with a splash of stock (about ½ cup) to loosen it. Cover and heat slowly, whisking to bring it back to a silky consistency. If you roast your turkey the day of serving, adding a little fresh turkey drippings to the reheated gravy boosts the flavor even more.
Follow these steps—whisking to smooth, using stock for depth, and reheating slowly—and you’ll have a lump-free, velvety gravy ready for Thanksgiving.
My Favorite Make Ahead Gravy
Make Ahead Gravy
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Ingredients
- 3 to 4 pounds turkey wings or legs/drumsticks
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, quartered
- 2 tablespoons olive oil
- kosher salt and pepper
- ¼ cup turkey drippings
- 2 tablespoons butter
- ⅓ cup all-purpose flour
- 4 to 6 cups turkey stock
Instructions
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Preheat the oven to 450°F.
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Place turkey wings, carrots, celery, and onion in a large dutch oven. Drizzle with olive oil and season with salt and pepper.
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Roast for 30 minutes, flip the wings and toss the vegetables, then roast 30 minutes more until wings are golden and vegetables are charred.
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Remove from oven and transfer to the stovetop. Remove the wings and vegetables (they can go into a stock pot). Keep the drippings in the dutch oven or scrape them into a jar and refrigerate if making the gravy later.
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Heat the drippings over medium, add butter, and once sizzling whisk in the flour, scraping up browned bits. Cook the roux until golden and fragrant, about 3 to 4 minutes.
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Slowly stream in the stock while stirring, about 1 cup at a time, until you’ve added 4 cups. Allow the mixture to simmer; add up to 2 more cups if you want a thinner gravy.
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Simmer for 5 to 10 minutes, whisking constantly. Turn off the heat and let cool for 1 hour. Transfer to sealed containers and store in the fridge for up to 3 days or freeze for up to 3 months.
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To reheat, warm over low heat with about ½ cup additional stock, cover and heat until liquid. Whisk well and add fresh turkey drippings if available before serving.
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Kind of makes you want to dip a fry in that.