Make-Ahead Turkey Gravy

How to Make Make-Ahead Turkey Gravy

1. 1

   Step 1: Strain and measure flavored liquids

   After roasting, pour pan drippings through a fine-mesh strainer into a heatproof bowl and let settle. Skim off and reserve fat if desired, then measure 1 cup strained drippings and 2 cups low-sodium stock, add thyme, and bring the combined liquid to a gentle simmer to concentrate flavor for 3–4 minutes.

   For this step

   • 1 cupTurkey pan drippings, strained
   • 2 cupsLow-sodium turkey or chicken stock
   • 2 sprigsFresh thyme sprigs
   
2. 2

   Step 2: Make a blonde roux

   In a medium saucepan over medium heat, melt the butter until foaming, then whisk in the flour and cook, stirring constantly, for 2–3 minutes to remove raw flour taste. The roux should be pale golden — this builds body without darkening the gravy too much.

   For this step

   • 2 tbspUnsalted butter
   • 1/4 cupAll-purpose flour
   
3. 3

   Step 3: Whisk in liquids and wine

   Slowly whisk the hot strained stock and drippings into the roux in a steady stream to prevent lumps, then stir in the white wine if using. Bring to a simmer and cook 3–6 minutes, whisking occasionally, until the gravy is smooth and coats the back of a spoon; remove and discard the thyme sprigs.

   For this step

   • 1/4 cupDry white wine (optional)
   
4. 4

   Step 4: Season and adjust thickness

   Taste and season with kosher salt and freshly ground black pepper, adjusting to your preference. If the gravy is too thin, whisk a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water and simmer until thickened; if too thick, whisk in a splash of stock or warm water until desired consistency is reached.

   For this step

   • 1 tspKosher salt (adjust to taste)
   • 1/2 tspFreshly ground black pepper
   • 1 tbspCornstarch (for slurry, optional)
   
5. 5

   Step 5: Cool and store (make-ahead or freeze)

   Let gravy cool slightly, then transfer to airtight containers; refrigerate up to 3 days or portion into freezer-safe containers or bags and freeze up to 3 months. For easier reheating, chill until the fat solidifies and either skim the fat before storing or leave it to help protect flavor during freezing.
   
6. 6

   Step 6: Reheat and revive on the stovetop

   Thaw overnight in the refrigerator if frozen, then gently rewarm over low heat, whisking frequently until smooth; add a splash of stock or a small knob of butter to bring back sheen and flavor. If the gravy separates, whisk vigorously or add a small cornstarch slurry and simmer briefly until it reunites and reaches serving temperature.
   

1. After roasting, pour pan drippings through a fine-mesh strainer into a heatproof bowl and let settle. Skim off and reserve fat if desired, then measure 1 cup strained drippings and 2 cups low-sodium stock, add thyme, and bring the combined liquid to a gentle simmer to concentrate flavor for 3–4 minutes.
2. In a medium saucepan over medium heat, melt the butter until foaming, then whisk in the flour and cook, stirring constantly, for 2–3 minutes to remove raw flour taste. The roux should be pale golden — this builds body without darkening the gravy too much.
3. Slowly whisk the hot strained stock and drippings into the roux in a steady stream to prevent lumps, then stir in the white wine if using. Bring to a simmer and cook 3–6 minutes, whisking occasionally, until the gravy is smooth and coats the back of a spoon; remove and discard the thyme sprigs.
4. Taste and season with kosher salt and freshly ground black pepper, adjusting to your preference. If the gravy is too thin, whisk a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water and simmer until thickened; if too thick, whisk in a splash of stock or warm water until desired consistency is reached.
5. Let gravy cool slightly, then transfer to airtight containers; refrigerate up to 3 days or portion into freezer-safe containers or bags and freeze up to 3 months. For easier reheating, chill until the fat solidifies and either skim the fat before storing or leave it to help protect flavor during freezing.
6. Thaw overnight in the refrigerator if frozen, then gently rewarm over low heat, whisking frequently until smooth; add a splash of stock or a small knob of butter to bring back sheen and flavor. If the gravy separates, whisk vigorously or add a small cornstarch slurry and simmer briefly until it reunites and reaches serving temperature.