Go Back

Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with a pale golden, nutty roux and simmers until it coats the back of a spoon. Refrigerate it for up to 4 days, then reheat until steaming and at least 165°F.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium turkey stock
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Melt the unsalted butter in a 3-quart saucepan over medium heat.
  2. Whisk in the all-purpose flour and cook, whisking constantly, for 2 to 3 minutes, until the roux is pale golden and smells nutty.
  3. Gradually whisk in the low-sodium turkey stock.
  4. Whisk in the kosher salt and black pepper, then bring the gravy to a simmer.
  5. Cook, stirring often, for 5 to 8 minutes, until the gravy coats the back of a spoon.
  6. Transfer the gravy to a shallow container and refrigerate within 2 hours.
  7. Cover once chilled and keep refrigerated for up to 4 days.
  8. Reheat the gravy in a saucepan over medium-low heat, stirring often, until steaming and at least 165°F.

Notes

Whisk constantly while cooking the roux so it browns evenly. Refrigerate covered for up to 4 days; freezer: yes, freeze in an airtight container. For a gluten-free version, use a gluten-free 1:1 flour blend and gluten-free turkey stock.