Make-Ahead Turkey Gravy
Total TimePrep: 2-1/4 hours Cook: 10 min.
YUMMY! I struggle with making gravy. This was so simple & got rave reviews. I did use poultry seasoning instead of thyme like others suggested. This will be my recipe!
I LOVE gravy and there is never enough to go around to suit me. You can never count on having ample drippings from the turkey (or chicken), so having this on hand always ensures there will be plenty. I have made this gravy several times and usually make extra to store in the freezer. This recipe is super easy and super flavorful.
We made this gravy for Thanksgiving and everyone loved it, even the usually “no gravy” folks. We made it with no changes to the recipe and it was great!
I used a turkey back and giblets along with the wings, because I've made turkey stock with just wings in the past and felt that it needed a little more meaty flavor. I also substituted boxed turkey broth for the chicken stock. Otherwise, did not change a thing (except for adding a couple of drops of browning sauce at the end for a slightly darker color). This is my go-to recipe for turkey gravy from now on. My late mother made the best turkey gravy in the world, using the traditional method, something I never really managed to master, but my daughter told me that this recipe "is just as good as Grandma's was."
I have made this gravy for years. I make it far enough in advance and freeze it. Then I thaw it in the fridge a couple of days before I’m going to serve it. I also use some white wine for the liquid. It’s delicious and saves a lot of time when it comes time to make that big meal. I wouldn’t make any other gravy.
Made this last year for thanksgiving. It was a hit. Just made it again and it has a raw flour taste. Was I supposed to cook the flour and broth mixture before adding the prepared liquid? Help! I might have to make again!
This gravy is has an excellent flavor and color and is a huge time saver. I make it every year for Thanksgiving.
Easy and absolutely delicious!
I have made this for a few years and it's been a lifesaver every time! I usually use turkey stock (available next to the chicken and beef broth on your grocer's shelf around holiday time). It gives a darker, richer flavor to the gravy and, if you like, add a bit of the pan drippings and mix in as you reheat it.
I needed a gravy to do ahead of time because we were doing a deep fried turkey. This fit the bill. A bit of work to it and it turned out ok. Could have used a bit more flavor.