This Make Ahead Turkey Gravy is the perfect way to save time on Thanksgiving Day. You can make it up to two days in advance and then just reheat it when you're ready to serve. It's so easy and delicious and you'll never go back to store-bought gravy again.
Jump to:
❤️ Why you'll love this recipe
- It's so easy to make and frees up time on the Holiday or when you are making a turkey.
- You can make it ahead of time, so you don't have to stress on Thanksgiving Day.
- Homemade turkey gravy is much tastier than store-bought gravy.
Ingredients
As an Amazon Associate, I earn from qualifying purchases.
- turkey legs
- yellow onion, peeled and roughly chopped
- carrots, chopped
- celery stalks, chopped
- unsalted butter, divided
- Kinders Buttery Steakhouse Seasoning
- poultry seasoning
- garlic salt
- smoked paprika
- black pepper
- all-purpose flour
- chicken stock or turkey stock
Equipment
- 9" x 13" baking pan with lid
- Cutting Board
- Large Stockpot
- Mesh Strainers
- Whisk
- Knives
- heated gravy boat- I love this heated gravy boat. Keeps the gravy nice and warm.
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat your oven to 350°F.
- Place onion, carrots, and celery down the bottom of the large roasting pan.
- Place the turkey legs on top of the veggies.
- Using a microwave, in a small bowl melt 4 Tablespoons of unsalted butter.
- Add all the seasonings to the butter and whisk to combine.
- Pour the seasoned butter over the turkey legs.
- Bake for about 45 minutes, we are not looking to cook these through or anything so no need to worry about internal temperature, we just want to get some good color on the legs and veggies.
- Transfer the legs and all the veggies and turkey drippings from the baking pan to a large pot. Pour in the 4 cups of stock.
- Over medium-high heat, bring the stock to a boil. Then turn the heat down to low and cover the pot with a lid. Let the stock gently simmer for an hour.
- Remove the vegetables and legs from the pot. If you like you can pour the mixture through a strainer to get everything out or just use a slotted spoon to remove everything.
- Next, using a large pot or saucepan over medium heat melt remaining 4 Tablespoons of butter. Once melted whisk in your flour until it becomes a roux.
- Carefully whisk in all the stock.
- Continue whisking over medium heat until it comes to a bubble and thickens. Add salt and pepper to taste.
- The turkey gravy is ready.
Storage
Store leftover gravy in a covered airtight container in the refrigerator for up to 3 days or in the freezer for 3-4 months.
Freezer Instructions: This is the perfect gravy recipe to make ahead and freeze for later. Cool the gravy before placing it in a freezer-safe bag. *If using this recipe but make a variation and use any dairy, the gravy should not be frozen.
The gravy can be defrosted overnight in the refrigerator.
Expert Tips
Expert Tip: If you don't have Kinders Seasonings on hand you can use any all purpose seasoning that you have on hand. Though give the Kinders Seasoning a try, you will love it!
- If you want to make sure that you have a smooth gravy strain the vegetables and pan juices through a fine-mesh strainer before using the broth.
- Be sure to whisk the gravy constantly so that clumps do not form.
- Do not skimp on browning your roux. Browning until it is golden brown, will make sure that you cook out the floury taste of the gravy.
- Test the gravy's texture by using the back of a spoon to see how quickly it slides off. You want it to cling slightly.
- When adding the roasted drumsticks and vegetables to the stock to simmer, be sure to add all the pan drippings and brown bits. That is all additional flavor for the gravy.
Frequently Asked Questions
Besides all-purpose flour, Wondra or cornstarch can be used as a thickener for gravy.
I keep gravy on the warm setting in a slow cooker. This keeps it fresh for your potluck or Holiday meal.
Reheat turkey gravy by simmering it on the stove in a medium saucepan over low heat until it is heated through. You may need to add a little bit of water to thin it out as it reheats.
If you need to thicken your gravy you can add a slurry made with cornstarch to the gravy and whisk until it starts to thicken again.
Yes. This freezes very well for up to 3 months. The specifics on freezing are under storage and in the recipe card below.
The best options for gluten-free gravy are cornstarch, brown rice flour, arrowroot
Variations
- You can add other herbs like bay leaves, rosemary, or parsley.
- If you like pepper gravy double the amount of black pepper in this recipe.
- A dash of white wine or red wine, while whisking this gravy, will give it a rich flavor for your holiday meal.
- For another level of Umami flavor, add a dash of Worcestershire sauce to the turkey gravy.
- Make ahead Gluten-Free Gravy by using cornstarch instead of all-purpose flour.
- If your local grocer has other turkey parts such as turkey wings and/or turkey necks. They can also be added to the roasting pan with the drumsticks for additional flavor enhancements.
Serving Suggestions
- At our house, homemade Mashed Potatoes always make an appearance on our Thanksgiving dinner table. You can't go wrong with this family-friendly side.
- This Roast Turkey Breast recipe is a traditional dish that pairs perfectly with this make-ahead turkey gravy.
- Roasted Turkey is an easy turkey recipe with very easy instructions.
- Liven up your vegetable sides with these Cheesy Green Beans. They are a great way to get picky eaters to enjoy eating their vegetables.
- Hawaiian Sweet Rolls are light and fluffy and will benefit from a dip into this luscious gravy.
Similar recipes
- After the big day ends turn your leftover turkey into an easy weeknight meal with this Turkey Pot Pie recipe.
- Don't allow your turkey carcass to go to waste. Make this Instant Pot Turkey Stock recipe to use for your next pot of soup.
- Save some room in the oven by using this Air Fryer Turkey Breast recipe for your meal this year if you are feeding a small crowd.
- Check out all our Thanksgiving recipes here.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Make Ahead Turkey Gravy
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 1 large yellow onion (peeled and roughly chopped)
- 4 large carrots, chopped
- 4 large celery stalks, chopped
- 1½ pounds turkey legs 2-3 turkey legs Note 1
- 8 Tablespoons unsalted butter, divided
- 1 teaspoon Kinders Buttery Steakhouse Seasoning Note 2
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 4 cups chicken or turkey stock
- 4 Tablespoons all-purpose flour
- salt and black pepper, to taste additional seasoning for gravy Note 4
Instructions
- Preheat your oven to 350°F.
- Place 1 large yellow onion (peeled and roughly chopped),4 large carrots, chopped , and 4 large celery stalks, chopped in the bottom of a 9" x 13" baking dish.
- Place the 1½ pounds turkey legs on top of the vegetables. Set aside.
- In a small microwavable bowl, melt 4 Tablespoons unsalted butter.
- To the melted butter, whisk in 1 teaspoon Kinders Buttery Steakhouse Seasoning , 1 teaspoon poultry seasoning , 1 teaspoon garlic salt, 1 teaspoon smoked paprika, and ½ teaspoon black pepper.
- Pour the seasoned butter over the turkey legs.
- Bake in the preheated oven for 45 minutes. You are not looking to cook the drumsticks all the way through. (Note 3)
- To make the turkey stock, transfer the legs and all the veggies and drippings from the baking dish to a large pot. Pour in the 4 cups chicken or turkey stock.
- Bring the stock up to a boil over medium heat. Then reduce the heat to low and simmer for an hour.
- Remove the vegetables and legs from the pot by pouring the mixture through a strainer or sieve for a smooth gravy. Or use a slotted spoon to remove the veggies and turkey legs. Set aside.
- Next, in a large saucepan over medium heat, melt remaining 4 Tablespoons of unsalted butter. Once the butter is melted, make a roux by whisking in 4 Tablespoons all-purpose flourContinue to mix until the mixture becomes light brown.
- Carefully whisk in all the prepared stock.
- Continue whisking over medium heat until it bubbles and thickens. Taste the turkey gravy, if needed, add salt and black pepper to taste. Note 3
- The gravy is ready to be served. I put it into an airtight container and store it in the refrigerator until I need it.
Comments
No Comments