While freezing food might be a method to avoid food waste, putting food on ice is not necessarily new. Although Clarence Birdseye might be credited with the modern frozen-food industry, one stumbling block had to be overcome for people to buy into the concept. It came down to taste — since some foods do not thaw with the same flavor and texture, not every item should be thrust into that icy compartment. One example is gravy.
When ice thaws into water, it looks like the liquid is in its original state. However, not all liquids hold the same properties. According to Palak Patel, a chef at the Institute of Culinary Education, dairy does not freeze well. Patel claims, “When you freeze things containing dairy, the fat will separate from the liquid forms in dairy. Separation—or, even worse, curdling—can occur because most common dairy items have been emulsified (via Martha Stewart).
Unlike trying to rectify a broken sauce, this separation causes issues in flavor and texture that are not easily fixed. If a sauce contains dairy, it might not be meant for the darkened corners of the freezer. Since some gravies can have milk, those gravies might be meant for one meal or maybe a day or two in the refrigerator. Unfortunately, it does not appear that Thanksgiving gravy should be frozen and then thawed for Christmas dinner.
A rich, savory turkey gravy can take your holiday meal to the next level. But gravy has a shorter shelf life than other leftovers. So what do you do with all that leftover gravy? Can you freeze turkey gravy to enjoy it months later?
The good news is that yes you can safely freeze turkey gravy for future use. With proper storage methods, frozen gravy will retain its flavor and creaminess when thawed and reheated.
Read on for tips on freezing and reheating turkey gravy plus storage timelines so none goes to waste.
Should You Refrigerate or Freeze?
Freshly made gravy can be kept in the refrigerator for 3-4 days before use. To store, transfer leftover gravy into shallow containers or zip top bags. Allow it to cool completely before covering and refrigerating.
For longer term storage, the freezer is your best bet Properly frozen gravy will maintain quality for 4-6 months
Freezing is ideal if you made a large batch but won’t use it all right away. It also lets you save gravy to use in recipes like turkey pot pie and turkey noodle soup later on.
Prep Gravy for the Freezer
To successfully freeze gravy, it’s important to prepare it properly first:
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Let gravy cool completely after cooking. Don’t freeze piping hot gravy.
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Transfer to shallow, freezer-safe containers, leaving 1/2 inch headspace.
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You can also use Ziploc freezer bags. Lay flat in a single layer.
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Make sure the gravy is covered and well sealed to prevent freezer burn.
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Label bags or containers with contents and date.
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Refrigerate first for 1-2 hours before freezing for faster cooling.
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Ensure no ice crystals form prior to freezing by chilling thoroughly.
Freeze Timeline
For best quality, use your frozen turkey gravy within:
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2-3 months for pan or skinny gravies
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4-6 months for thicker gravies like giblet gravy
Gravy will still be safely edible past these timeframes but may suffer more in texture and flavor. Portioning into smaller containers allows quicker thawing and using.
Thawing Frozen Gravy
You’ll get the best results if you thaw frozen gravy slowly and gently using one of these methods:
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In the refrigerator overnight.
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In a bowl of cold water, changing the water every 30 minutes.
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On the counter for 1-2 hours maximum.
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In the microwave on defrost, stopping to stir frequently.
Avoid thawing at room temperature for too long. This allows bacteria to grow rapidly. Defrost only what you’ll use within 2 days and keep the rest frozen.
Reheating Thawed Gravy
You want to reheat thawed gravy gently to prevent curdling:
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On the stovetop over low, stirring regularly.
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In the microwave in 30 second bursts, stirring between.
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In a double boiler or bain marie style set up.
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Stir in a splash of milk or cream when reheating if gravy seems too thick.
Bring just to a simmer – don’t let it come to a full boil when reheating for the smoothest texture.
Storing and Reheating Tips
Follow these tips for safely storing and reheating leftover turkey gravy:
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Let gravy cool for 1-2 hours before refrigerating or freezing.
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Divide into small portions in shallow containers or bags before freezing.
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Use frozen gravy within 2-6 months for best quality.
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Thaw slowly in the fridge or with cold water – never at room temp.
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Reheat over low heat just until simmering. Add milk or cream to thin.
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Don’t re-freeze thawed gravy. Use within 2 days.
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Discard any gravy that smells or looks off when thawed and reheated.
Alternative Uses for Leftover Gravy
Don’t toss extra gravy! Try these creative ways to use up every last drop:
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Make turkey pot pie with cubed turkey, veggies, and gravy.
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Stir into risotto along with shredded turkey, peas, and carrots.
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Use as the base for turkey noodle soup with egg noodles, turkey, and vegetables.
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Mix with cream cheese or ricotta for a flavorful turkey spread.
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Make batch cocktails like bourbon turkey nog or a gravy greyhound.
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Drizzle over baked potatoes, sweet potatoes, or mashed cauliflower.
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Make a gravy dip for chicken tenders, fries, tater tots, or roasted veggies.
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Use as a sauce for turkey sandwiches, French dip, or turkey wraps.
With proper freezing and storage, you can enjoy every last drop of your Thanksgiving or Christmas turkey gravy for months to come. Get creative with recipes that let you use up thawed gravy so none goes to waste.
Flour-based gravy can stand up to freezing
From the rich sausage gravy that smothers a plate of biscuits to the flavorful brown gravy made with the drippings from that Thanksgiving turkey, it can be hard to see any leftovers go down the drain. If youre tempted to freeze that gravy, there is one type that can taste just as good after being thawed.
While heavy-cream or dairy-based gravies should not be frozen, flour-based gravy can get the icy treatment. A flour-based gravy starts with a roux, equal parts flour and fat, along with a broth to create a liquid. While recipes vary, the basic premise is generally the same. Frozen flour-based gravy can be stored for up to three to four months.
Similar to other frozen foods, it is best to use care when thawing frozen gravy. Allowing the food to thaw in a refrigerator is preferred to let it sit on the counter or submerge it in hot water. Once thawed, the gravy may need additional liquid or thickener, like corn starch, as it simmers in a pan to return to its previous viscosity.
Can you freeze turkey gravy for a year?
FAQ
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