Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2024)

Published: by Wendie · 108 Comments

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Make-Ahead Turkey Gravy is a must for a stress-free Thanksgiving dinner! Roasting turkey wings, vegetables, and garlic you'll have a flavorful gravy everyone will devour.

Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (1)

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Homemade turkey gravy is definitely a big thing at our Thanksgiving dinner and not something to rush. Between theHomemade Cranberry Sauce,Green Bean Casserole,Creamy Mashed Potatoes,andRoasted Turkeythere is a lot to do.

Make this turkey gravy recipe ahead of time so it's one less thing to do before feasting! Now you can grab a cocktail while the turkey rests and the other side dishes are warming in the oven.

Why this recipe works

Making Turkey gravy can be a little time-consuming and stressful on Thanksgiving day. This easy make ahead turkey gravy recipe can be made a day or two ahead of time or even weeks if you freeze it takes the pressure off of having to make it last minute.

Ingredients for Make Ahead Gravy

Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2)
  • Turkey wing:You can also use turkey legs or turkey necks.
  • Vegetables:Carrots, celery, and onion help deepen the gravy flavor.
  • Garlic:Fresh garlic cloves are recommended.
  • Butter:You can use either salted or unsalted butter.
  • Flour:All-purpose flour helps to thicken the gravy.
  • Apple Cider Vinegar:Optional but highly recommended ads just a pinch of acidity to the gravy.
  • Kitchen Bouquet:Gives a little more color to the gravy, but totally optional.

How to make this make-ahead turkey gravy

Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (3)
  • Step 1: In a largedutch ovenor big pot place turkey wings, onions, carrots, celery, and garlic, and bake uncovered until a deep golden brown.
  • Step 2: Remove from oven and place on the stovetop. Heat on medium-high and add water to release and turkey drippings and brown bits. Bring to a boil reduce heat and simmer.
Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (4)
  • Step 3: Strain stock into a large bowl and place in the refrigerator for 2 hours or overnight, you should have 4 cups of stock.
  • Step 4: Heat a large skillet on medium heat and melt butter, whisk in flour until it forms a paste, and cook for about 30 seconds to remove the raw flour taste.
Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (5)
  • Step 5: Add in turkey stock. Bring to a boil reduce to medium-low heat and let simmer until thickened.
  • Step 6: Turn off the heat, the sauce will thicken as it cools. Serve in a gravy boat.

How to Reheat Turkey Gravy

Place the turkey gravy in a saucepan and heat on low stirring occasionally until hot and bubbly.

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Recipe Tips

  • Slowly add the strained pan drippings to the roux or slurry while constantly whisking to avoid lumps.
  • Taste your gravy and adjust the salt and pepper as needed.
  • Place your pot or dutch oven in the center of your oven, to prevent any burning in the bottom of your pot.
  • If you don't have 4 cups of turkey broth after simmering your turkey add some chicken stock or water to make up the difference.
Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (7)

Recipe Faq's

Do I have to use turkey wings?

No, you can also use the back/neck of the turkey or even drumsticks. If you use drumsticks, you can shred the meat off and use it in soups or even finely chop it up and add it to the gravy.

Can you freeze turkey gravy?

Absolutely! Place the cooled gravy in a freezer-safe airtight container and freeze for up to 3 months. Or freeze the turkey broth and you can whip up this homemade gravyanytime.

Can I double this recipe?

Yes, I always find it better to have too much gravy than not enough. Just make sure you have a big enough pot for the water. Or you can simply use two pots.

My gravy is too thin

If your gravy comes out too thin make a cornstarch slurry using 2 tablespoons water mixed with 1 tablespoon of cornstarch. Whisk it into the gravy and simmer until thickened.

More Holiday Recipes

  • Slow Cooker Turkey Breast with Gravy
  • Pumpkin Pie Bites
  • Southern Cornbread Dressing with Sausage
  • Honey Garlic Roasted Carrots

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Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (12)

Make Ahead Turkey Gravy

Wendie

Make-Ahead Turkey Gravy is a must for a stress-free Thanksgiving dinner! Roasting turkey wings, vegetables, and garlic you'll have a flavorful gravy everyone will devour.

4.36 from 401 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs

Course Sides

Cuisine American

Servings 8

Calories 184 kcal

Ingredients

  • 2 turkey wings
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 4 cloves garlic smashed
  • 6 cups water
  • 5 tablespoons butter
  • 1/3 cup flour
  • 1 teaspoon cider vinegar
  • Salt and pepper to taste
  • Kitchen Bouquet optional

Instructions

  • Preheat oven to 375 degrees

  • Place turkey, onions, celery, carrots, and garlic in a large pot or Dutch Oven and place on the middle rack. Bake uncovered for 2 hours. Remove from oven.

  • Add water and simmer on stovetop uncovered for 45 minutes. You should have about 4 cups of stock. If not add more water or chicken stock.

  • Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.

  • Heat a large saute pan on medium-high heat, add butter and let melt. Whisk in flour and cook for about 30 seconds. Whisk in turkey stock and vinegar.

  • Bring to a boil then reduce heat and simmer until thickened. Turn off the heat, sauce will thicken more once it starts to cool down.

  • Whisk in Kitchen Bouquet if using. Start off with just 1/8 of a teaspoon and add more if preferred.

Notes

Gravy will thicken up a bit while it cools down. But if it's too thick just add a couple tablespoons of water until you get the desired consistency.

You can make this gravy up to two days ahead and keep it in the refrigerator until ready to heat.

To Freeze: You can freeze the gravy for up to three months in your freezer. Or just freeze the stock then make the rest of the recipe when you're ready.

To reheat: Place in a saucepan and heat on med/low until warm.

Nutrition

Calories: 184kcalCarbohydrates: 6gProtein: 14gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 53mgSodium: 138mgFiber: 1gSugar: 1g

Keyword Gravy, thanksgiving sides dish

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Reader Interactions

Comments

  1. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (13)Wendie

    Yay Rena, so happy you loved it I may it year after year 🙂

  2. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (14)Rena

    Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (15)
    This turned out sooo good!!! I used a 1:1 gluten free flour and it turned out delish. I will be making this from now on!

  3. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (16)Wendie

    haha yay Jill! Happy Thanksgiving 🙂

  4. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (17)Jill Lane

    ok so roasted and them simmered turkey legs and veg yesterday. (We brine our turkeys so the dripping are way to salty to use). Finished this morning. Oh boy I think it is the best gravy I have ever made. I could drink this S#*t!

  5. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (18)Wendie

    Happy Thanksgiving to you too Jill 🙂

  6. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (19)Jill R Lane

    we brine our turkey so the drippings are always so so salty. I am trying this this year. so far it looks delish. finishing it off tommorrow morning. Thanks Wendy😁 Happy Thanksgiving

  7. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (20)Wendie

    It's totally optional but adds the perfect balance of acidity!

  8. Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (21)Tammy

    What would you add cider vinegar to gravy?

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Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2024)

FAQs

Why do you put butter in gravy? ›

Basic gravy starts with a roux, which is a mixture of cooked butter and flour that will naturally thicken liquid. There's a reason we're not just tossing cornstarch in here- a butter and flour based roux provides one of the main flavor components.

What to add to turkey gravy to make it taste better? ›

If you are reaching for a jar or carton of turkey gravy at the store, here are seven easy ways to give it a boost.
  1. Add in some white wine. ...
  2. Thicken it with a cornstarch slurry. ...
  3. Stir in pan drippings. ...
  4. Simmer with fresh herbs. ...
  5. Add an umami-rich condiment. ...
  6. Sauté some vegetables. ...
  7. Add roasted garlic.

How to prepare a turkey ahead of time? ›

It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Store in a container in the refrigerator until the big day. This method actually result in juicier meat—and an infinitely more relaxed host.

How to make gravy from turkey drippings Martha Stewart? ›

Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes.

What is the process of adding butter to a sauce? ›

Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.

What is the best thickener for turkey gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Which is better for turkey gravy cornstarch or flour? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Is stock or broth better for turkey gravy? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Can I butter my turkey the night before? ›

Yes! You can season, stuffed and butter up the turkey the night before and place it onto a roasting pan, then into the refrigerator. Can I make the garlic butter ahead of time? Yes, I recommend making the garlic butter ahead of time to save time the day of, especially if you have lots of other dishes to prepare.

Can I cook my turkey the day before and reheat it? ›

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

Can I stuff my turkey the night before and refrigerate until morning? ›

Do not stuff whole poultry and leave in the refrigerator before cooking. If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the bird's cavity.

Why won t my turkey gravy thicken? ›

If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

Can I add turkey drippings to jar gravy? ›

Stir in turkey drippings

Even if you're not going to use those juices and fats to make a gravy this time, you can add them to the jarred gravy for quick and incredible flavor. Stir one to two tablespoons of pan drippings into every cup of gravy, being careful to not add too much and make the gravy overly thin.

Does butter help thicken gravy? ›

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

Why use unsalted butter in gravy? ›

If a recipe calls for 1/2 teaspoon of salt and you use salted butter you could end up adding quite a bit more via the butter — sometimes as much as doubling the amount called for. So unsalted butter is always a better pick when you are cooking so that you can add as much as salt as you want (or don't) in your recipe.

Why do people put butter in sauce? ›

The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.

Does gravy contain butter? ›

The main ingredients in gravy are meat juice or dripping, butter (or oil) and flour (plain white wheat flour). Boiling water with or without stock, and cornstarch to thicken are also common gravy ingredients.

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