Name: Make Ahead Turkey Gravy Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1-2 pounds bone-in turkey pieces (a mix of neck, leg, wing pieces); Kosher salt and freshly ground black pepper (to taste); 4 tablespoons canola oil (or vegetable oil); 2-3 carrots (peeled); 2-3 ribs celery (with leaves); 1 yellow onion (peeled and quartered); ¼ cup dry sherry wine (optional); 8 cups turkey stock; 5 sprigs fresh thyme; 8 stems fresh parsley (with leaves); 2 dried bay leaves; ½ cup unsalted butter (1 stick); ½ cup all-purpose flour

Ingredients

1-2 pounds bone-in turkey pieces (a mix of neck, leg, wing pieces)

Kosher salt and freshly ground black pepper (to taste)

4 tablespoons canola oil (or vegetable oil)

2-3 carrots (peeled)

2-3 ribs celery (with leaves)

1 yellow onion (peeled and quartered)

¼ cup dry sherry wine (optional)

8 cups turkey stock

5 sprigs fresh thyme

8 stems fresh parsley (with leaves)

2 dried bay leaves

½ cup unsalted butter (1 stick)

½ cup all-purpose flour

Instructions

Step 1: Sprinkle the turkey pieces generously with kosher salt and freshly ground black pepper.

Step 2: Heat canola oil in a large Dutch oven or heavy saucepan over medium-high heat. Brown the turkey pieces for 3-5 minutes on each side until nicely colored.

Step 3: Add the peeled carrots, celery with leaves, and quartered onion to the pot. Cook for about 5 minutes, turning occasionally, until the vegetables start to caramelize and get some golden brown color.

Step 4: Reduce the heat to low, cover the pot, and cook for 15-20 minutes, stirring every 5 minutes to prevent sticking.

Step 5: Pour in the dry sherry or wine slowly while scraping the bottom of the pan to deglaze and lift any browned bits. Then add the turkey stock, stirring continuously.

Step 6: Add the thyme sprigs, parsley stems with leaves, and bay leaves. Increase heat to high and bring the broth to a boil. Then lower to a simmer, uncovered, for 30 minutes. Skim off any foam from the surface as needed.

Step 7: Strain the broth through a fine-mesh strainer into a large heatproof bowl. Remove and shred the turkey meat from the bones. Reserve about ¼ to ½ of the meat for the gravy, and freeze the rest for later use.

Step 8: Return the strained broth to the saucepan and bring to a low boil.

Step 9: To make the roux, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until the mixture is fragrant and turns a nutty brown color, about 10-15 minutes.

Step 10: Gradually whisk 2 cups of the hot broth into the roux, stirring vigorously to ensure no lumps form and the mixture is smooth.

Step 11: Pour the roux mixture back into the simmering broth in the large saucepan, whisking continuously.

Step 12: If desired, add the reserved shredded turkey meat to the gravy now.

Step 13: Season the gravy to taste with additional salt and pepper. Bring to a boil, then lower the heat to low and simmer, stirring frequently, until the gravy thickens, about 20-30 minutes.

Step 14: Remove from heat, cover, and let the gravy cool to room temperature before storing or serving.

Tips & Variations

For extra richness, substitute some turkey stock with chicken stock or add a splash of cream before serving.

Use fresh thyme and parsley for the best herbal flavor, but dried herbs can work in a pinch—use about one-third the amount.

If you prefer a thicker gravy, increase the flour in the roux by 1-2 tablespoons.

Deglazing with dry sherry adds a lovely depth, but if unavailable, white wine or apple cider vinegar are good substitutes.

Storage

Store the cooled gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. For longer storage, freeze the gravy in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this gravy without using turkey pieces?

Yes, you can substitute chicken pieces or just use turkey stock if you prefer. Using turkey pieces adds extra flavor, but the stock and herbs are the foundation of the gravy.

How do I avoid lumps when thickening the gravy?

Whisk the roux mixture slowly with hot broth to form a smooth paste before combining it with the remaining broth. Continuous whisking while adding the roux to the broth helps prevent lumps.