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Rich Make-Ahead Turkey Gravy from Scratch: Easy 10-Minute Recipe

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This make-ahead turkey gravy is a game-changer for holiday cooking. Made from scratch with a rich turkey stock and a simple roux, it comes together in just 10 minutes on the big day, freeing you from last-minute stress.

Ingredients

  • Turkey Wings or Drumsticks (about 2 lbs)
  • Chicken or Turkey Stock (4 cups, low-sodium)
  • Unsalted Butter (4 tablespoons)
  • All-Purpose Flour (¼ cup)
  • Turkey Drippings (½ cup, reserved from roasting)
  • Fresh Thyme (2 sprigs)
  • Bay Leaf (1 leaf)
  • Salt and Black Pepper (to taste)
  • Optional: White Wine or Sherry (¼ cup)

Instructions

  1. Stage 1: Make the Stock (Up to 3 Months Ahead): Place the turkey wings or drumsticks in a large stockpot. Cover them with 8 cups of cold water. Add the bay leaf and a pinch of salt.
  2. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
  3. Simmer for 2 to 3 hours, until the meat is falling off the bones and the liquid has reduced by about half. You should have about 4 cups of rich, golden stock.
  4. Remove the turkey pieces. Let them cool, then pick off any meat (save it for soup or sandwiches!). Strain the stock through a fine-mesh strainer into a large bowl. Discard the solids.
  5. Let the stock cool completely. Transfer to mason jars or freezer-safe containers. Leave an inch of headspace for expansion. Label and freeze for up to 3 months.
  6. Stage 2: Make the Roux (Up to 1 Month Ahead): In a small saucepan, melt the butter over medium heat. Once it’s foaming, add the flour all at once. Whisk constantly.
  7. Cook the roux for 2 to 3 minutes, whisking the whole time. It should smell nutty and look like wet sand. Don’t let it brown—we want a blond roux for gravy.
  8. Remove from heat and let the roux cool in the pan. Transfer it to a small container or a zip-top bag. It will solidify as it cools. Refrigerate for up to a month, or freeze for longer.
  9. Stage 3: Finish the Gravy (10 Minutes on the Day): On the big day, remove your stock and roux from the fridge or freezer. Thaw the stock in a saucepan over low heat. The roux can be used cold—just scoop it out.
  10. After you’ve roasted your turkey, pour the drippings from the roasting pan into a fat separator. Let it sit for a minute, then pour the defatted drippings into a measuring cup. You should have about ½ cup. If you have less, supplement with extra stock.
  11. In a medium saucepan, heat the defatted drippings over medium heat. If you’re using wine or sherry, add it now and scrape up any browned bits from the pan. Let it reduce by half, about 2 minutes.
  12. Add your homemade stock (about 4 cups) to the pan. Bring it to a gentle simmer.
  13. Whisk in the cold roux, a tablespoon at a time. Keep whisking until the gravy thickens. This should take about 3 to 5 minutes. Don’t dump it all in at once—add it slowly to control the thickness.
  14. Add the fresh thyme sprigs. Simmer for 2 more minutes. Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs before serving.
  15. Your gravy is ready! It should be silky, rich, and deeply savory. Serve immediately, or keep it warm in a thermos or a slow cooker on low.

Notes

Don’t rush the stock; a full 2-3 hour simmer extracts maximum flavor. Watch the roux closely to avoid burning. Adding cold roux to hot liquid prevents lumps. Season at the end as stock and drippings are already salty. Strain again if lumps appear. The gravy can be made gluten-free by using a gluten-free flour blend or cornstarch slurry. For a dairy-free version, use olive oil instead of butter. The stock can be frozen for up to 3 months, and the roux can be refrigerated for up to a month.

Nutrition

Keywords: turkey gravy, make-ahead gravy, Thanksgiving gravy, easy gravy, homemade gravy, holiday gravy, rich gravy, from scratch

Find it online: https://sunnysavory.com/rich-make-ahead-turkey-gravy-from-scratch-easy-10-minute-recipe/