While it’s true that you can make really good turkey gravy with store-bought broth, the absolute best gravy for Thanksgiving starts long before the holiday with our Make-Ahead Turkey Stock. Built from inexpensive, widely available turkey wings, the stock can be made now and frozen for up to 3 months. We highly recommend making extra for all your holiday essentials, including stuffing, green bean casserole, and anything else that might require a splash of the good stuff.
Once you’ve got a rich stock in hand, this classic turkey gravy recipe practically makes itself while the bird rests. Melt butter, whisk in flour until golden, then slowly add hot stock and drippings from your roast turkey. The trick? Go slow with the liquid so the roux stays silky, not lumpy. Let it simmer just until glossy, and it leaves a thin coating on the back of a spoon.
Gravy thickens as it cools, so take it off the heat when it’s still a little loose—it’ll tighten up to perfect texture right on cue. Warm your gravy boat with boiling water before filling, and it’ll stay hot through the last bite of mashed potatoes.
Tips and FAQs for the best turkey gravy
- Can I make turkey gravy ahead of time?
Absolutely. The roux can be made up to 2 days ahead, and finished gravy keeps in the fridge for three. Reheat gently on the stove, whisking in a splash of stock and any pan drippings to loosen. - How do I fix lumpy gravy?
Whisk it hard, strain it through a fine-mesh sieve, or use an immersion blender. Crisis averted. - What can I do with leftover gravy?
Gravy will keep in your fridge for about 3 days, but you can freeze it for at least 3 months. Use it as the base of a stew or braise, deploy it as a sandwich spread, use it to make a pasta sauce, or any of these other ideas from our friends at Epicurious. - Pro tip: Always make extra turkey gravy—it’s the one Thanksgiving side dish no one complains about having too much of.
What you’ll need
Measuring Cups and Spoons Set
$13 $12 At Amazon
Wooden Spoon
$7 At Amazon
Whisk
$10 At Amazon
Small Skillet
$23 At Amazon
Large Saucepan
$60 At Amazon
Recipe information
Total Time
10
Yield
16 servings
Ingredients
6
1–2
5⅓
⅓
Need to make a substitution?
Preparation
Step 1
Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1–2 cups strained and skimmed roast turkey drippings. (If you’re short on drippings, skim fat from roasting pan and add 1–2 cups water. Scrape up browned bits on the bottom of the pan with a wooden spoon; strain liquid into stock.) Reduce burner to low heat and keep warm.
Step 2
Melt 5⅓ Tbsp. (⅓ cup) unsalted butter in a small skillet over medium heat. Whisk in ⅓ cup all-purpose flour. Reduce burner to low heat; whisk until roux is golden brown, about 2 minutes. Remove from heat and add 2 cups warm stock mixture, ½ cup at a time, whisking to incorporate after each addition.
Step 3
Whisk loosened roux into remaining stock; simmer gently to thicken gravy, about 5 minutes. Taste and season with kosher salt and freshly ground black pepper (if you brined your turkey, you may not need any salt).
Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.
Editor’s note: This turkey gravy recipe was first printed in our November 2012 issue. Head this way for turkey breasts, spatchcocked birds, and more of our favorite Thanksgiving turkey recipes →