Print

Foolproof Make-Ahead Turkey Gravy Recipe (With or Without Drippings)

A close-up of rich, brown turkey gravy seasoned with cracked black pepper in a small white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, smooth, and savory turkey gravy that you can prepare in advance. This recipe works perfectly using pan drippings or rich turkey stock.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups high-quality turkey stock (low sodium preferred)
  • 1/2 cup reserved turkey pan drippings (optional, if using drippings)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried poultry seasoning

Instructions

  1. If using drippings, skim off any excess fat from the drippings and measure out 1/2 cup. Set aside.
  2. In a large saucepan, melt the butter over medium heat.
  3. Whisk in the flour to create a smooth paste, called a roux. Cook the roux for 2 to 3 minutes, stirring constantly, until it smells slightly nutty. Do not let it brown.
  4. If using drippings, whisk the reserved 1/2 cup of warm drippings into the roux until fully incorporated.
  5. Gradually whisk in the turkey stock, a little at a time, ensuring no lumps form before adding more liquid.
  6. Bring the mixture to a simmer, stirring frequently. Reduce the heat to low and let it cook for 5 to 10 minutes, or until the gravy thickens enough to coat the back of a spoon.
  7. Stir in the salt, pepper, and poultry seasoning. Taste and adjust seasoning as needed.
  8. For a smoother gravy, strain it through a fine-mesh sieve before serving.
  9. To make ahead: Cool the gravy completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently on the stovetop, whisking in a splash of stock or water if it becomes too thick.

Notes

  • For extra flavor when using stock only, add 1 teaspoon of Worcestershire sauce or a splash of dry sherry while simmering.
  • If the gravy is too thin after simmering, create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Whisk this into the simmering gravy until thickened.
  • If the gravy is too thick, whisk in warm stock or water until you reach your desired consistency.

Nutrition

Find it online: https://eatableempress.com/best-turkey-gravy-recipe-foolproof-make-ahead/