Name: best ever make-ahead turkey gravy
Ingredients: 8 tablespoons salted butter ((or a combination of fat from stock & butter)); 1 cup unbleached all-purpose flour ((or gluten-free all-purpose flour)); 8 cups Homemade Roasted Turkey Stock ((or purchased turkey stock)); 1 teaspoon kosher salt ((plus more to taste, if necessary)); 1/2 teaspoon freshly ground black pepper; finely chopped fresh herbs, if desired ((parsley, thyme, sage))

Raise your hand if your least favorite part of making a big turkey dinner is the last-minute frantic scramble to get everything on the table at the same time. I should add …while still piping hot and not overcooked. I’m here to offer some help in that department. This is my formula for the Best Ever Make-Ahead Turkey Gravy.

To be clear, what I’m proposing isn’t a quick gravy that’s thrown together early in the day. To make the very best version, you must plan ahead. Especially if you decide to use your very own Homemade Roasted Turkey Stock in the mix.

I highly recommend it. You’ll need to set aside a day when you know you’ll be home to keep an eye on things.

Keep in mind that the majority of time it’s completely hands-off. If you just can’t find the time to make your own stock, you can use purchased turkey stock.

The point of all of this is to get that gravy prepared, store it in the fridge or freezer until you need it, then heat it up on game day with some fresh turkey drippings. Easy as can be.

A list of everything you’ll need to make The Best Ever Make-Ahead Turkey Gravy…

Salted butter
All-purpose white flour
Turkey stock
Kosher salt & freshly ground black pepper
Fresh herbs

If you’re using homemade stock…

There should be some natural fat that settled at the top of the container. Carefully skim it off and transfer that fat to a small bowl.

To make a large batch (two quarts) of gravy, you’ll need a total of 8 tablespoons of fat. You’ll use butter to make up the difference of what is needed. Or if need be, just use all butter.

Time to make your Best Ever Make-Ahead Turkey Gravy.

Start off by making a roux with the fat by heating it over medium-low heat until it bubbles and gets foamy.
Add the flour and quickly whisk to blend, stirring constantly.
After about 2 to 3 minutes, the roux will begin to darken.
Don’t worry if your roux appears to be very lumpy …that’s completely normal.
As you whisk in the stock, it will all become smooth and velvety.

It’s time to raise the heat a bit…

Gradually add the turkey stock.
Be sure to continuously whisk or stir the mixture as you add the stock.
Simmer for about 5 minutes until thickened.

Season with the salt & freshly ground black pepper.
If desired, now’s the time to add the minced fresh herbs. Perfection.

This Best Ever Make-Ahead Turkey Gravy is delicious just as is.

This gravy is not too thick. It’s the perfect consistency for pouring over a mound of mashed potatoes or puddle over a serving of freshly carved turkey breast.
If you prefer an even more hearty gravy, add some of your fresh pan drippings as you heat it up.
If you plan to add a significant amount of pan drippings, use a few extra tablespoons of flour when following the original recipe. Your make-ahead gravy will be thicker so that you can add extra liquid before serving without making it too runny.

If your family likes giblet gravy …go for it.

When you are preparing your turkey, grab the giblets and set them aside.
The giblets usually consist of the neck which is found inside the cavity along with the heart, liver & gizzards (gathered together in a small bundle) also found tucked inside the cavity of the bird.
As your turkey is roasting, simmer the giblets in some seasoned water on the stove for several hours.
Keep an eye on it as the broth cooks down …just keep adding more liquid.
When the giblets are tender, remove the meat from the neck and chop the rest.
Reserve to be added to your gravy before serving.

best ever make-ahead turkey gravy

No need to wait until the last minute to make delicious homemade turkey gravy. Make a big batch of this goodness ahead of time with your Homemade Roasted Turkey Stock.

Servings 2 quarts

Author Rosemary Stelmach

Ingredients

8 tablespoons salted butter (or a combination of fat from stock & butter)
1 cup unbleached all-purpose flour (or gluten-free all-purpose flour)
8 cups Homemade Roasted Turkey Stock (or purchased turkey stock)
1 teaspoon kosher salt (plus more to taste, if necessary)
1/2 teaspoon freshly ground black pepper
finely chopped fresh herbs, if desired (parsley, thyme, sage)

Instructions

Heat the butter (or combination of butter and turkey fat) in a large saucepan over medium-low heat.
Add the flour and quickly whisk to blend, stirring constantly. After about 2 to 3 minutes, the roux will begin to darken.
Increase the heat to medium setting. Gradually add the turkey stock. Be sure to continuously whisk or stir the mixture as you add the stock. Simmer for about 5 minutes until thickened.
Season with the salt & pepper. If desired, add the minced fresh herbs.
Once the gravy cools slightly, pour into containers and store in the refrigerator for several days. Or freeze for up to 3 months. If frozen, allow to thaw in the refrigerator overnight then reheat over low heat, whisking as it heats until smooth.

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