Description

This rich and flavorful Make Ahead Gravy recipe utilizes bone-in turkey pieces and aromatic vegetables simmered in turkey stock, finished with a luscious butter-flour roux for a smooth and velvety texture. Perfect for holiday meals, this gravy can be prepared in advance, saving you time on the big day while enhancing your turkey feast with deep, homemade taste.

Ingredients

Scale

Turkey and Vegetables

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)

Liquids and Herbs

¼ cup dry sherry wine (optional)
8 cups turkey stock
5 sprigs fresh thyme
8 stems fresh parsley (with leaves)
2 dried bay leaves

Roux

½ cup unsalted butter (1 stick)
½ cup all-purpose flour

Instructions

Season: Sprinkle the turkey pieces generously with kosher salt and freshly ground black pepper to enhance the flavors.
Brown: Heat the canola oil in a large Dutch oven or heavy saucepan over medium-high heat. Brown the turkey pieces on each side for 3-5 minutes until they develop a rich golden crust.
Add Vegetables and Cook: Add the peeled carrots, celery ribs with leaves, and quartered yellow onion to the pot. Cook for about 5 minutes, stirring and turning vegetables once, allowing them to caramelize and develop some golden brown color.
Simmer Covered: Reduce the heat to low, cover the pot, and cook for 15-20 minutes, stirring every 5 minutes to meld flavors.
Deglaze the Pan: Slowly pour in the dry sherry or wine while scraping the bottom of the pan with a wooden spoon to loosen any browned bits, which intensify the gravy’s flavor.
Add Stock and Herbs: Pour in the turkey stock gradually while stirring continuously. Add the fresh thyme sprigs, parsley stems with leaves, and dried bay leaves.
Simmer Uncovered: Increase heat to high and bring the broth to a boil. Then reduce to low and simmer uncovered for 30 minutes, skimming off any foam that appears on the surface to keep the broth clear.
Strain Broth and Remove Meat: Pour the broth through a fine-mesh strainer into a large heat-proof bowl. Shred the turkey meat from the bones; set aside ¼ to ½ of the meat to add later to the gravy. Freeze any remaining meat for future use. Return the strained broth to the large saucepan and bring to a gentle boil.
Prepare Roux: In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 10-15 minutes, stirring constantly, until the roux turns a fragrant, nutty brown.
Incorporate Roux into Broth: Gradually whisk 2 cups of the hot broth into the roux to form a smooth mixture without lumps. Then whisk this roux mixture into the simmering broth in the large saucepan.
Add Reserved Turkey Meat: If using, stir the shredded reserved turkey meat into the gravy now to enrich texture and flavor.
Reduce and Thicken: Season the gravy to taste with additional salt and pepper as needed. Bring to a boil then reduce heat to low. Stir often and keep the gravy at a simmer for 20-30 minutes until it thickens to your desired consistency.
Cool: Cover the gravy and let it cool to room temperature. This step prepares it for make-ahead storage and helps flavors meld further.

Notes

If dry sherry wine is unavailable, white wine or apple cider vinegar diluted with water can be used as alternatives for deglazing.
You can prepare this gravy a day ahead and refrigerate; reheat gently on the stovetop while stirring to refresh texture.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in the roux.
Skimming the foam during simmering creates a cleaner, more refined broth underneath, improving final gravy clarity.
Reserve leftover turkey meat for sandwiches or soups later, adding great versatility to leftover ingredients.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Keywords: turkey gravy, make ahead gravy, homemade turkey gravy, Thanksgiving gravy, roasted turkey gravy, brown gravy, easy gravy