How to Make Turkey Gravy Ahead of Time [+Video]

Learn how to make the perfect turkey gravy for the holiday season with this step by step guide! Impress your guests with this delicious and easy recipe.

It has been over 10 years that I’ve sat down with the intent of posting about how to make turkey gravy. But then I get busy with Thanksgiving and the next thing you know, we are moving on to Christmas and I didn’t even notice that I failed once again. And so this year it’s March, and I’m tackling Thanksgiving. You’re welcome. 

Turkey gravy is something I’m a little picky about. I don’t want it clumpy, lumpy, salty or herby. I want it perfectly flavored and perfectly smooth. The richness comes from cooking down the neck, giblets or leg meat and the best part is…

YOU CAN MAKE IT AHEAD!

AND FREEZE IT!

So let’s jump in!

How to Make Turkey Gravy Ahead of Time

Ingredients for Homemade Turkey Gravy

We are going to start this recipe by making our own turkey stock which we will then use to make the gravy. Here is what you will need for each step:

For the Homemade Turkey Stock

• Turkey Neck, Giblets, Legs, Wings, etc: We will roast and simmer these to infuse maximum turkey flavor. You can even add a ham hock if you have one for deeper flavor.
• Olive Oil
• Seasonings and Herbs: Salt, Fresh Parsley, Black Pepper, Bay Leaves, Fresh Thyme
• Vegetables: Celery, Carrots, Onion, Baby Bella Mushrooms, Garlic
• Chicken Broth
• Turkey Trimmings
• White Cooking Wine

For the Gravy

• Unsalted Butter
• All-Purpose Flour
• Turkey Drippings
• Homemade Turkey Stock

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Turkey Gravy Recipe: Step by Step Guide

This is a make-ahead recipe, so it should be started a few days, to even a few weeks before Thanksgiving. If you don’t have time, store-bought will work but will not be as flavorful. You’ll also be surprised about how easy it is to make your own. Here are the basic steps:

1: Roast the Turkey Pieces

• Place the turkey neck, giblets, legs, wings, etc on a baking sheet. Drizzle with olive oil and toss with the salt, pepper, parsley, and bay leaf.
• Roast at 425 degrees F for 50-60 minutes. When it is done, drain the fat.

2: Chop the Vegetables

• While the turkey is roasting, chop all the vegetables. For the garlic, just chop the whole bulb in half and use one half leaving the skins on.

3: Deglaze the Pan

• Add a little cooking wine to the cookie sheet that the turkey roasted on and scrap all the little brown bits from the bottom.

4: Simmer the Broth

• Pour 2 cups of chicken broth to a dutch oven (or saucepan) and add the chopped vegetables and roasted turkey to the pot. Add the wine and bring it to a simmer.
• Pour in the rest of the broth, the thyme and garlic cloves, bring to a simmer and then reduce the heat and let it simmer for 1 hour.

5: Strain and Cool

• Pour everything through a fine mesh strainer, discard all the meat and veggies, and store the broth in the fridge until cool. Strain off the fat once cool.

6: Make the Gravy

• Using a new sauce pan, melt the butter over medium heat. Whisk in the flour and increase to medium-high heat. Stir the roux constantly until the mixture is a deep golden brown.
• Reduce the heat to low and whisk in 2 cups of the turkey broth we made. Increase the heat to medium-high and bring to a simmer. Let it simmer until it thickens. Add the turkey drippings of you have any from your roasted turkey.
• Reduce the heat to low again, add the remaining turkey broth and stir together. Increase the heat to medium-high heat, bring to a simmer and let it simmer until it thickens.
• Season with salt and pepper to taste.

All of these instructions can also be found in the recipe card at the end of the post. Keep scrolling for all the details.

What to Eat with Turkey Gravy

Creamy mashed potatoes is the first thing that comes to mind, but homemade turkey gravy is also delicious on top of stuffing, as a dip for your homemade rolls, and on top of your turkey, of course! To be honest, I just drizzle it all over my entire Thanksgiving plate.

Can I Use Cornstarch Instead of Flour?

If you’re looking to make gravy that is gluten-free, you can use cornstarch instead of flour to thicken the gravy. Instead of creating the roux with butter and flour, heat the turkey stock and drippings to a simmer. In a small bowl, combine 2 tablespoons of water with 1 tablespoon of cornstarch and whisk to combine to create a slurry. Slowly add the cornstarch mixture to the turkey stock and whisk until thickened.

You’ll lose a little richness in flavor since you’ll be missing the butter, but this is an option for thickening the gravy.

Cornaby’s EZ Gel is another great option for thickening gravy. Add the turkey stock and drippings to a saucepan and bring to a simmer. Whisk in 1 tablespoon of EZ Gel at a time until desired consistency.

Storing and Make Ahead

The thing I love most about this recipe is that you can make it up to 2 weeks ahead of time. That means one less thing to do on Thanksgiving day. There are a couple of options for making it ahead. First, you can freeze the turkey stock, then let it thaw and make the gravy as directed.

The other option is to the make the gravy and then store it in an airtight container in the refrigerator for up to a few days or freeze it for up to 2 weeks. Reheat it on the stovetop.

My Ideal Thanksgiving Menu

This easy turkey gravy recipe needs to be on your Thanksgiving menu this year, and here are my other favorite Thanksgiving recipes to make as well:

Impress your family and friends with this delicious homemade turkey gravy recipe made from scratch using drippings from your Thanksgiving turkey. Perfect for the holidays or any special meal!

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