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Easy & Foolproof Make-Ahead Turkey Gravy: Rich Flavor With or Without Drippings

Close-up of thick, rich turkey gravy generously poured over slices of meatloaf on a white plate.
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Make rich, savory turkey gravy that stays smooth, even when prepared ahead of time. This foolproof recipe works perfectly using turkey drippings or substitute with stock for a delicious holiday staple.

Ingredients

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  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1/2 cup reserved turkey drippings (or substitute with 1/2 cup extra turkey stock)
  • 2 cups turkey stock or low-sodium chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of dried thyme (optional)

Instructions

  1. If using drippings, collect 1/2 cup of fat from the roasting pan after cooking your turkey. If you do not have drippings, measure out 1/2 cup of turkey stock to use in place of the fat.
  2. In a medium saucepan, melt the butter over medium heat.
  3. Whisk in the flour to create a smooth paste, known as a roux. Cook the roux, stirring constantly, for 1 to 2 minutes until it smells slightly nutty. Do not let it brown.
  4. If using drippings: Carefully whisk the reserved turkey fat (drippings) into the roux until fully combined and smooth. If you are not using drippings, add the 1/2 cup of stock you measured out, whisking until smooth.
  5. Gradually whisk in the remaining 2 cups of turkey stock or broth, ensuring there are no lumps forming.
  6. Bring the mixture to a simmer, stirring frequently. Reduce the heat to low and continue to simmer for 5 to 8 minutes, or until the gravy thickens enough to coat the back of a spoon. This step is key for a smooth turkey gravy.
  7. Season with salt, pepper, and dried thyme, if using. Taste and adjust seasonings as needed.
  8. For make-ahead storage: Allow the gravy to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
  9. To reheat: Gently warm the gravy on the stovetop over low heat, whisking often. If the gravy is too thick after reheating, whisk in a splash of warm stock or water until you reach your desired consistency.

Notes

  • For the richest flavor, use homemade turkey stock instead of store-bought broth.
  • If you end up with lumps, strain the gravy through a fine-mesh sieve into a clean saucepan.
  • This recipe is a great base; feel free to add a splash of heavy cream at the end for a richer texture, or a teaspoon of Worcestershire sauce for deeper savory notes.

Nutrition

Find it online: https://mdlatdmm.com/easy-foolproof-turkey-gravy-recipe/