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Make-Ahead Turkey Gravy

Make-ahead turkey gravy starts with a pale golden roux and simmers until smooth and thick enough to coat the back of a spoon. Refrigerate it for up to 3 days, then warm it with a little extra stock before serving.
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Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 109
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4.5 cup low-sodium turkey stock divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 3-quart saucepan
  • 1 shallow container

Method
 

  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until the roux is smooth, pale golden, and smells nutty.
  3. Gradually whisk in 4 cups of the turkey stock until smooth, then whisk in the salt and pepper.
  4. Bring to a gentle simmer and cook, whisking often, for 5 to 8 minutes, until the gravy coats the back of a spoon.
  5. Transfer the gravy to a shallow container.
  6. Refrigerate within 2 hours, covered, for up to 3 days.
  7. To serve, return the gravy to the saucepan and whisk in the remaining 1/2 cup turkey stock.
  8. Warm over medium-low heat, stirring often, until smooth and heated to 165°F, about 5 to 10 minutes.

Notes

Whisk the stock in gradually to help keep the gravy smooth. Refrigerate covered for up to 3 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.