Thanksgiving is one of the biggest cooking days of the year. With so many dishes to prepare, oven space at a premium, and hungry guests to feed, it can be incredibly stressful for the cook. One way to help take some of the pressure off is to make your turkey gravy ahead of time.
As a holiday cook for over 20 years, I’ve tried many different tricks and tips for getting things done early so I can actually relax and enjoy Thanksgiving dinner with my family. Making the gravy 1-4 days before the big meal is a total game changer. Not only does it free up stovetop space on the big day, but it also takes a huge task off your plate when you’re trying to coordinate cooking multiple dishes.
In this article I’ll explain the benefits of make-ahead gravy and walk through the simple process step-by-step. I’ve included two of my favorite tried-and-true recipes from Allrecipes below that result in rich, flavorful gravy every time. With a little advance preparation you can serve this Thanksgiving staple without breaking a sweat on the holiday itself.
Why Make Turkey Gravy Ahead of Time?
There are a few key advantages to preparing your gravy before Thanksgiving Day
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Saves time and stove space on the big day – Making gravy on Thanksgiving while juggling other dishes can be difficult and chaotic. Getting it done in advance clears up space and allows you to focus on other recipes.
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Allows flavors to develop – Gravy made with roasted turkey wings or vegetables needs time for the flavors to meld and deepen. Making it 1-2 days ahead lets the tastes become more complex.
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Lets you remove excess fat – After refrigerating, you can easily remove the hardened fat from the top before gently reheating to serve. This makes for a healthier, lower-fat gravy.
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Can be made in larger batches – Gravy made ahead can be doubled or tripled to serve big groups. You can also divide it into smaller containers to freeze.
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Eliminates Thanksgiving Day stress – You’ll have one less thing to worry about on the big day. Just reheat and serve!
How to Make Gravy Ahead of Time
The process involves first making a flavorful turkey stock, then using the stock to prepare the gravy itself in advance. Here are the basic steps:
Step 1: Prepare Turkey Stock
- Roast turkey wings/giblets and aromatic veggies (onions, carrots, celery)
- Transfer wings and veggies to a stockpot, cover with water
- Add herbs and simmer until turkey meat is tender (1-3 hours)
- Strain out solids, reserving stock
Step 2: Make the Gravy
- Melt butter in a saucepan and whisk in flour to make a roux
- Slowly whisk in the hot turkey stock and simmer until thickened
- Season gravy with salt, pepper and other spices as desired
- Let cool and refrigerate until ready to use
Step 3: Reheat and Serve
- Skim off any hardened fat from the chilled gravy
- Transfer to a saucepan and gently reheat on the stovetop over low heat, stirring often
- Pour into a gravy boat and serve alongside your Thanksgiving turkey
It’s really that easy. Just be sure to allow enough time for simmering the stock and cooling the gravy. The hands-on cooking time is less than 30 minutes total.
Helpful Tips for Perfect Make-Ahead Gravy
Here are some tips and tricks I’ve picked up over the years for flawless, smooth gravy every time:
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Use turkey wings or giblets for the most flavorful stock. Necks or drumsticks also work.
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Add onion, carrot, celery, garlic, and herbs like thyme or sage to the stock.
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Simmer the stock slowly for 1-3 hours until the turkey meat falls off the bone.
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Let the stock cool completely before preparing the gravy so the fat separates and can be removed.
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For a thicker gravy, use flour. For a gluten-free option, use cornstarch instead.
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Once cooled, store gravy in airtight containers in the fridge for 3-4 days or freeze for up to 3 months.
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When reheating, go low and slow on the stovetop while stirring constantly to prevent scalding or scorching.
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For a smoother gravy, strain it a second time before reheating to remove any bits of cartilage or veggies.
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Add extra stock or milk to thin out the gravy and achieve the perfect consistency when reheating.
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Don’t forget to season again with salt, pepper and any additional spices to refresh the flavor.
Gravy Making Secrets from Allrecipes
The Allrecipes community has perfected the art of make-ahead gravy. Here are two top-rated recipes guaranteed to impress your Thanksgiving guests:
Chef John’s Make-Ahead Turkey Gravy
With over 400 rave reviews, this recipe by Chef John is a classic. He roasts turkey wings and vegetables before simmering them into a rich stock. The easy gravy comes together with a roux and finishes with a pinch of cayenne for warmth. Make it up to 4 days before Turkey Day.
Make-Ahead Turkey Gravy
This highly-rated gravy from Allrecipes starts by roasting turkey wings and onions to build maximum flavor. Simon the stock with carrots and thyme before thickening with a flour-butter roux. Cooks say it reheats beautifully and saves them hours of work on Thanksgiving!
Both of these recipes can be doubled or tripled as needed to serve a crowd. The process remains the same, you’re just working with larger quantities of ingredients.
Frequently Asked Questions
If you’re new to making gravy ahead of time, here are answers to some common questions:
How far in advance can I make gravy?
The gravy will keep in the refrigerator for 3-4 days or in the freezer for 2-3 months. For the best flavor, make it 1-4 days before Thanksgiving.
Should I make the gravy before or after roasting the turkey?
Ideally, make the gravy before roasting your turkey, using wings and giblets for the stock. This adds great flavor and allows you to get it done ahead of time.
Can I prepare it in a slow cooker or Instant Pot?
You can make the stock in an Instant Pot or slow cooker, but you’ll get better results making the roux and finishing the gravy on the stovetop.
Do I need to strain the gravy a second time after refrigerating?
Yes, straining again after chilling allows you to remove any bits of hard fat or cartilage that congealed so you’re left with the smoothest gravy possible.
How do I get the consistency right when reheating?
Add more stock or milk to thin it out as needed to achieve your perfect gravy consistency. Just be sure to stir constantly as you reheat on low.
Enjoy a Stress-Free Thanksgiving with Make-Ahead Gravy
As you can see, preparing your gravy ahead of the big feast can make your Thanksgiving smoother, more relaxed, and most importantly, more flavorful! With the simple step-by-step instructions and recipes above, you’ll be ready to cook with confidence. Give it a try this year and see why so many home cooks swear by this holiday hack. The only tears you’ll have on Thanksgiving will be tears of joy!
What to Do with Leftover Turkey Stock
This method makes 1 to 2 cups more stock than you will need to make 6 cups of gravy. If you want to make less gravy, adjust the proportions of stock to flour and fat according to your needs, but make all of the stock.
The extra stock can be frozen for up to 4 months, or refrigerated for up to 5 days. It also comes in handy for last minute gravy or stuffing adjustments.
How to Make Gravy Ahead of Time
I wanted to pack just as much flavor into this make-ahead gravy as youd get if you were making it after roasting your Thanksgiving turkey. So, I started by roasting some turkey wings with onions, carrots, and celery in the oven. This gives the stock youll make, and the resulting gravy, a deep, roasted flavor.
After roasting, transfer the wings and vegetables to a stock pot, deglaze the roasting pan with chicken broth, and simmer with more broth to make an ultra-rich stock for your gravy.
While it definitely takes some time to roast the vegetables and make this stock, youll be rewarded with the most flavorful gravy youve ever made. Also, this whole process is more hands-off time than actual work — in other words, you can catch up on binge watching your favorite show while the stock is simmering.
After cooking down the stock, you can either leave it to chill overnight, so the fat solidifies, or skim off the fat immediately to make the gravy.