- November 26, 2024
- Main Dishes
Make Ahead Turkey Gravy Recipe
This make-ahead turkey gravy combines the richness of butter and the depth of dry white wine for a silky, flavorful sauce that can be prepared in advance. Perfectly seasoned and enhanced with fresh herbs, it’s an effortless way to elevate your holiday table.
Why This Recipe Works
Creamy Roux Foundation: This make-ahead turkey gravy recipe starts with a combination of butter and roux, which is cooked until golden brown to start the flavor-building process from the beginning! The result is a creamy and silky smooth gravy that is perfect to serve at Thanksgiving or Christmas!
Layered Flavors for Complexity: White wine adds a depth of flavor and subtle acidity that balances the richness of the gravy. Then, the blend of herbs and aromatics – particularly the fresh thyme and garlic – creates layers of flavor that taste like you’ve been cooking for hours! These aromatics infuse into the gravy during simmering, creating a foundation of savory flavor that only improves when you add the turkey drippings later.
Supplies Needed
- Saucepan
- Whisk
Ingredients
- Butter & Flour: A base of butter and flour here will thicken up the gravy to the perfect consistency!
- Dry White Wine: A bit of dry white wine adds a depth of flavor that you won’t otherwise get. If you prefer not to cook with alcohol, you can skip it!
- Turkey Stock: Turkey stocks work best when pairing this gravy with turkey, but chicken stock would also work well!
- Kosher Salt & Black Pepper: Add kosher salt and freshly ground black pepper to taste.
- Onion Powder: Onion powder adds an extra layer of savory flavor!
- Garlic: Fresh garlic is best for lots of flavor.
- Fresh Thyme: If you don’t have fresh, you can replace this with dried thyme, but use less since it has a stronger flavor!
- Turkey Drippings: These are optional to add in the next day after you make the turkey!
How To Make Turkey Gravy
- Make the Roux: In a medium saucepan, melt the butter over medium heat then add in the garlic. Once melted, whisk in the flour. Stir constantly for about 2–3 minutes until the mixture is golden brown and smells nutty.
- Add in Wine: Slowly pour in the white wine, whisking continuously. Let it simmer for about 1 minute to cook off the alcohol.
- Add Stock: Gradually add the turkey stock, about 1 cup at a time, whisking to combine and prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
- Season: Add kosher salt, black pepper, garlic powder, onion powder, and thyme. Simmer for 10–15 minutes, stirring occasionally, until the gravy thickens.
- Taste & Adjust: Taste the gravy and adjust the seasoning as needed. If you want a richer flavor, add a tablespoon of turkey drippings or extra herbs.
- Cool & Store: Allow the gravy to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months.
- Add Turkey Drippings if Desired: On the day of serving, reheat the gravy over medium-low heat. Stir in turkey drippings from your roasted turkey for added flavor and richness. If the gravy is too thick, thin it out with a splash of stock or water.
How To Serve, Store, and Reheat
Store your cooled turkey giblet gravy in airtight containers in the refrigerator for up to 3 days, or freeze it for up to 3 months. When freezing, you can portion it into smaller containers or even ice cube trays for more flexible serving sizes.
To reheat, warm gently over medium-low heat, whisking occasionally to ensure smoothness. The magic happens when you stir in those flavorful turkey drippings just before serving – they make your already-delicious gravy even better! Make sure to serve hot with all your holiday favorites!
What To Serve Turkey Gravy With
This versatile make ahead gravy pairs beautifully with all the classic holiday favorites like mashed potatoes, smoked stuffing, and of course, roasted turkey! If your feast this year is with fewer people, you could also opt for smoked turkey legs or a smoked turkey breast for ease.
It’s also wonderful drizzled over turkey sandwiches, mixed into casseroles like my green bean casserole, or served alongside roasted fall vegetables. For an extra special touch, try it over smoked biscuits at breakfast with leftover turkey, or use it as a base for pot pie filling.
More Recipes To Try
- Maple Bourbon Cranberry Sauce
- Broccoli Au Gratin
- French Onion Mac and Cheese
- Sausage Stuffing Muffins
- Smoked Scallop Potatoes
Make Ahead Turkey Gravy Recipe
Ingredients
- 1/2 cup Butter
- 1/2 cup Flour
- 1/2 cup Dry White Wine
- 4 cups Turkey Stock sub with chicken stock
- 1/2 tsp Kosher Salt adjust to taste as needed
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 2 cloves Garlic minced
- 1 tsp Fresh Thyme
- Turkey Drippings (for reheating on the day of serving)
Instructions
- In a medium saucepan, melt the butter over medium heat then add in the garlic. Once melted, whisk in the flour. Stir constantly for about 2–3 minutes until the mixture is golden brown and smells nutty.
- Slowly pour in the white wine, whisking continuously. Let it simmer for about 1 minute to cook off the alcohol.
- Gradually add the turkey stock, about 1 cup at a time, whisking to combine and prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to low.
- Add kosher salt, black pepper, garlic powder, onion powder, and thyme. Simmer for 10–15 minutes, stirring occasionally, until the gravy thickens.
- Taste the gravy and adjust the seasoning as needed. If you want a richer flavor, add a tablespoon of turkey drippings or extra herbs.
- Allow the gravy to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months.
Reheat with Drippings (Optional):
- On the day of serving, reheat the gravy over medium-low heat. Stir in turkey drippings from your roasted turkey for added flavor and richness. If the gravy is too thick, thin it out with a splash of stock or water.