Make Ahead Turkey Gravy

This make ahead gravy is easy to prepare and the flavors from the drumsticks roasting on top of onions, carrots, and celery to make a rich gravy with amazing flavor. The recipe is versatile and can be doubled.

Course Main Course

Cuisine American

Keyword get ahead gravy, make ahead gravy, make ahead turkey gravy

Prep Time 2

Cook Time 2

Total Time 2 2

Servings servings

Calories 351kcal

Author Eileen Kelly

Equipment

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9" x 13" baking pan with lid
Cutting Board
Large Stockpot
Mesh Strainers
Whisk
Knives

Ingredients

1 - 1½ pounds turkey legs we use 3 turkey legs
1 large yellow onion, peeled and roughly chopped
4 large carrots, chopped
4 large celery stalks, chopped
8 Tablespoons unsalted butter, divided
1 teaspoon Kinders Buttery Steakhouse Seasoning
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 teaspoon smoked paprika
½ teaspoon black pepper
4 Tablespoon all-purpose flour
4 cups chicken or turkey stock

Instructions

Preheat your oven to 350°F.
Place onion, carrots, and celery down in the bottom of a 9" x 13" baking dish.
Place the turkey legs on top of the veggies.
In a small bowl melt 4 Tablespoons of unsalted butter, using a microwave.
Add the Kinders Buttery Steakhouse seasoning, poultry seasoning, garlic salt, smoked paprika, and black pepper to the melted butter and whisk to combine.
Pour the seasoned butter over the turkey legs.
Bake about 45 minutes in the preheated oven. You are not looking to cook the drumsticks all the way through so no need to worry about internal temperature. We just want to get a golden brown color on the legs and a nice roast on the veggies.
Transfer the legs and all the veggies and drippings from the baking disk to a large pot. Pour in the turkey or chicken 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. If you like you can pour the mixture through a strainer 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 4 tablespoons of butter. Once the butter is melted whisk in flour until it becomes a roux. The color will be a light brown.
Carefully whisk in all the prepared stock.
Continue whisking over medium heat until it bubbles and thickens. Add salt and pepper to taste.
The gravy is ready to be served. I put it into an airtight container and store it in the refrigerator until I need it.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage: Store leftovers in a covered airtight container in the refrigerator for up to 3 days or in the freezer for 3-4 months.

● You can make this completely and store it, or you can make the stock portion of it and store it at that point before adding it to the roux if you like, both are equally delicious.

● You can add fresh herbs like sage or parsley for a pop of color.

● If you cannot find Kinders Buttery Steakhouse seasoning just substitute your favorite all-purpose seasoning.

● Don’t throw away those turkey legs, you can pick the meat off to add to your greens.

● This is a recipe for approximately 8 servings. Having a large crowd? Double the recipe. Use the serving size adjustment to increase the number of servings you need.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition