5.0 from 33 votes
Make Ahead Turkey Gravy Recipe
Make Ahead Turkey Gravy Recipe - This easy turkey gravy recipe is essential to your holiday menu! Simple enough to make on the holiday, but perfect as a make ahead gravy recipe!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 48 tablespoons
Calories: 27 kcal
Course:
Side Dish , Condiments
Cuisine:
American
Ingredients
- 1/2 /2 cup salted butter cubed
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
- 1/2 /2 cup all-purpose flour
- 3 cups turkey stock or turkey broth, chicken broth or pan drippings from cooking turkey, if you have them.
Instructions
- Make a roux. Melt butter in a medium saucepan set over medium heat. Sprinkle with salt and pepper and slowly whisk in flour. Cook until the flour is fully incorporated into the butter and gravy is your preferred color (from light blonde to a nut a brown color).
- Add stock. Once that stage is reached, constantly whisking, slowly pour in the turkey stock and cook until the gravy is thickened.
- Serve, store, or freeze. Remove from the heat and serve immediately or cool, pour into an airtight container and store or freeze. If serving from made-ahead turkey gravy, reheat in a medium saucepan until warmed throughout If the gravy is too thick, add more stock until it reaches the desired consistency.
Cup of Yum
Notes
- How to Store and Freeze Turkey Gravy
- To store. Prepare your turkey gravy as instructed and then allow it to cool completely. Store in an airtight container in the refrigerator for two days.
- When ready to serve, reheat in a medium saucepan until it reaches a rolling boil. If it is too thick, add more stock until it reaches your preferred consistency.
- To freeze. Store the gravy in freezer-safe containers for up to 6 months. Then, thaw in the refrigerator overnight and reheat at a rolling boil before serving.
- Gravy is best reheated once. I freeze in smaller portions, so I only reheat what I need.
- How to Make Turkey Stock
- You can also purchase turkey legs from the grocery store and make your own turkey stock if desired.
- Place the turkey legs in a Dutch oven or stockpot. Add salt and pepper and cover with water. Cook on a low simmer, covered until the meat is tender and the stock is thick and colorful about 4 hours. Add more water if needed to keep the turkey covered with water while cooking. Remove the turkey legs from the stock and refrigerate them for future recipes.
- Makes 3 cups.
Nutrition Information
Serving
1 tablespoon
Calories
27kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
61mg
(3%)
Potassium
18mg
(1%)
Fiber
0.04g
(0%)
Sugar
0.2g
(0%)
Vitamin A
60IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 48tablespoons
Amount Per Serving
Calories 27
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 27kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 61mg | 3% |
| Potassium | 18mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.