Home > Recipes > > (Make-Ahead) Homemade Gravy
by Michelle
November 15, 2011 (updated Dec 7, 2019)
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Gravy is one of my favorite components of Thanksgiving dinner. I like to drown my turkey, mashed potatoes, stuffing, and countless other things in its decadence. And then of course I use my dinner roll (more accurately, my 2nd or 3rd dinner roll) to soak up any leftover gravy and bits of food on my plate. (Quick aside – I do this all the time, use bread to wipe/soak up any remnants on my plate. I’ve been told by others it’s an Italian thing. True?) Okay, back to gravy. LOVE gravy, but hate making it with drippings. With everything else going on as soon as the turkey comes out of the oven, I feel like getting the gravy finished unnecessarily heightens Thanksgiving stress levels worldwide. Enter this awesome recipe for a thick, creamy and flavorful gravy but without having to wait for the turkey to come out of the oven. It’s another recipe I discovered last Thanksgiving, and now it’s a staple.
You can go about this two ways: (1) If you are resourceful and you used the scraps from last year’s turkey to make homemade turkey stock and have it stashed away in the freezer, you can definitely put that to use here. (2) If you’re like me and don’t want to do one more ounce of work after the table is cleared (a.k.a. you didn’t make homemade stock last year), you can buy turkey or chicken stock from the store for this recipe. Since the stock is ready, you can go ahead and whisk together this gravy right before serving the meal or (my preference) make it the day before, let it cool, refrigerate it, and then warm it up in a saucepan when you’re ready to serve dinner. (You may have to drizzle in a little extra stock to thin it out if it got too thick in the fridge.) Additionally, you could make it even further in advance, say this week, and instead of refrigerating it, put it in a freezer-safe bag or container and freeze. Take it out of the freezer and put it in the refrigerator the day before Thanksgiving, and then proceed with the heating up/thinning out as I mentioned above.
I LOVE gravy, but I don’t love the headache and stress of whipping it up while everyone is waiting to eat. This recipe is the perfect solution, and did I mention delicious?? Perfectly seasoned and a great accompaniment to the turkey and all the trimmings.
One year ago: What Are You Thankful For?[/donotprint]
Make-Ahead Turkey Gravy
Yield: 2.5 cups
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
A delicious homemade gravy makes the perfect addition to any meal
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Ingredients
For the Turkey Stock
- 2 large turkey wings, size may vary, 1 to 4 lbs
- 4 ribs celery (including leaves), roughly chopped
- 1 onion, cut into large chunks
- 4 cloves garlic, smashed
- 6 cups water
For the Gravy
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups turkey stock
- ½ cup milk, 2% or whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Make the Stock: Preheat oven to 375 degrees F and adjust oven rack to lowest position. Place the turkey wings, celery, onion, and garlic in a large Dutch oven. Roast in the preheated oven, uncovered, for 2 hours. Remove pot from the oven.
Add the water to the turkey and vegetables and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 1 hour.
Strain the stock into a bowl with at least 1-quart capacity. (You can eat the turkey wings and discard the used vegetables.) Refrigerate for at least 2 hours or overnight. Remove the accumulated fat on the top of the stock before using.
Make the Gravy: In a 12-inch pan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until you detect a nutty aroma. Gradually whisk in the defatted turkey stock and continue to cook, whisking frequently, until thickened (it should coat the back of a spoon), about 5 minutes. Whisk in the milk, salt, and pepper. Taste and adjust seasonings as needed. Serve warm.
Notes
- Turkey Wings: These are usually widely available in most grocery stores. If you cannot find them, turkey legs can be substituted.
- Butter: If you prefer, you can use the fat that rises to the top of the chilled stock in place of the butter when you make the gravy.
- Make-Ahead Stock: You can make the stock and keep it in the refrigerator for up to 5 days before preparing the gravy.
- Freezing Stock: You can also freeze it for up to 3 months. Thaw in the refrigerator overnight before using.
- Make-Ahead Gravy: You can fully prepare the gravy 1 day before serving. Store it in a covered container in the refrigerator. Rewarm in a saucepan over low heat, whisking frequently, until warmed through. Thin with additional milk if the gravy is too thick.
- Freezing Gravy: The fully prepared gravy can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stovetop according to the directions above.
- Recipe slightly adapted from Noble Pig.
- Nutritional information is for the entire recipe.
Calories: 428kcal, Carbohydrates: 21g, Protein: 6g, Fat: 34g, Saturated Fat: 21g, Cholesterol: 92mg, Sodium: 880mg, Potassium: 284mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1020IU, Vitamin C: 6.3mg, Calcium: 32mg, Iron: 1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Side Dish
Cuisine: American
Originally published November 15, 2011 — (last updated December 7, 2019)
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63 Comments on “(Make-Ahead) Homemade Gravy”
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Renee — Reply
When my son-in-law was ‘the eternal fiancé’, at the Thanksgiving dinner he said, “Now this is a fine thing….the Pearmans don’t serve gravy in a little ol’ gravy boat….they serve it in a soup tureen! This is my kinda place!”‘
Today is the 17’th, tomorrow I’ll make your gravy for our Thanksgiving dinner which we will have on Sat. the 26’th.
Thank you very much, I’ve never roasted before boiling….sounds much better!! -
Renee — Reply
Cleaning your plate with a piece of bread isn’t an Italian thing…..it’s a poor-man thing going back to Biblical times and even further, I’m thinking. Like the Vikings or the Egyptians??
LOL
I’m doing two cheese balls; one with a coating of orange marmalade on the outside and then coated in chopped, dried cherries, the other as you wrote it but with a coating of bacon jam under the cranberries.
Can’t wait!!!! -
cpatricia — Reply
I was hesitant to put my dutch oven on the last rack in my oven without any oil for fear that the vegetables would burn. After an hour passed I opened the oven and moved the rack up since the vegetables were burnt to a crisp. Is there any reason why that wasn’t taken into consideration.
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Brooke Marsico — Reply
I loved your old make-ahead gravy! My family had asked for it every year and it looks like you took that recipe down. Do you still have it and could you share it with me? I’ve been asked to make it again but I don’t have the recipe. I believe it was similar to this but called for onion…
Thank you! Happy Thanksgiving!
Brooke-
Dan — Reply
You can find it on the wayback machine website. I found it from the 2016 archive of the site here: https://web.archive.org/web/20160205054151/https://www.browneyedbaker.com/homemade-gravy/
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Sara — Reply
What happened to the original recipe? Luckily I have it printed and saved in my recipe book, but I was browsing my recipes on my phone as I make my thanksgiving shopping list and I noticed the recipe looked different. No onions or the splash of brandy. I don’t see any notes in the post about the change.
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Jen — Reply
Can you share? I cannot find my printed out copy!
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Mel — Reply
What happened to the old recipe? It was my go to favorite…low and slow cooked onions and heavy cream. Can you repost or send to me, please?
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Mara — Reply
Yes! I was also looking for the original recipe. It is a favorite at our house
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Miriam — Reply
What can I substitute for the heavy cream that is not dairy?
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Michelle — Reply
You can omit or or use something like nut milk.
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Kathy — Reply
Hello Michelle, i just made turkey stock (saw online video/recipe from “Chef John” on how to do this but my question is, I have 2 tablespoons of the fat from the gravy when I used the separator. In his video, he said to save 2 tablespoons of fat that was skimmed off the top while simmering. to make the gravy. Well, I will use your recipe next week but we don’t usually use the fat because of the gravy separator. Do you use the fat, any of it, t or not???? Maybe not??? It probably is more flavorful but ??? Thanks!
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Michelle — Reply
Hi Kathy, I never have!
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Pam B — Reply
So glad I had this gravy recipe; just made it for tomorrow’s Thanksgiving dinner. Will refrigerate and add some potato water to thin out tomorrow when I head it up. It’s really, really good but I did not have cognac or brandy so just added some half & half. Didn’t add as much salt & was still great. So glad to have this made ahead of time. I cooked the onions slowly till browned so that took a little while. Thanks for all your great recipes!
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Cindy — Reply
I am not a “successful” gravy maker! That said, this gravy sounds like the best idea…ever!! The last couple Thanksgivings, I have been making the gravy and putting it in a small 1-1/2 qt. slow cooker. Keep it on warm, and it is perfect for as long as you need it.
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kay — Reply
To print the recipe, the ad covers most of the page. How can the ad be removed? help.
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Michelle — Reply
Hi Kay, When I use the print function, there is no ad?
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Julie Ketter — Reply
wow! I made this today for Thanksgiving dinner tomorrow and it does not disappoint! I’ve never been a fan of gravy, but I was licking the spoon when I was finished. Thanks for sharing!
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erik — Reply
Oh my God! Cleaning the plate with the bread is such an Italian thing!! I’m Italian (born and raised) and I do that every time!! Sometimes I even toast my bread and prepare some tomato sauce only to get to do that :)
Gonna try your gravy recipe for Christmas this year! -
Robyn — Reply
I made this for Thanksgiving & everyone raved about it. I’d like to make some to have in the freezer now. Sorry if I missed this somewhere – but how long can you freeze this for? Thanks so much!
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Michelle — Reply
Hi Robyn, I would say 2 months. Enjoy!
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Sara — Reply
What brand of stock do you buy?
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Michelle — Reply
Hi Sara, I buy the store brand’s “gourmet” option, which is 100% natural.
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stellagirl — Reply
Is there such a thing as a nondairy sub for heavy cream? We have 2 lactose intolerant guests.
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Michelle — Reply
Unfortunately, I’m not aware of a nondairy substitute for heavy cream.
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Jasmyn — Reply
Thanks for this recipe. It’s my first time making a thanksgiving meal by myself and i’m glad to have some stress put off of me.
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Sonya M — Reply
I made this the day before Thanksgiving and it was a huge success!!! Absolutely delicious and made plenty of it! We used it on sandwiches afterwards and it made a great dipping sauce! I will definitely make this again :)
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Laura B. — Reply
Lesson learned:
Do not use Jack Daniels new honey-flavored whisky if you plan to follow the rest of the recipe exactly. It will taste… not very good. My mistake. I should have skipped the alcohol entirely, or used brandy or bourbon. The honey flavoring in the JD is just too overwhelming.
However. I was reluctant to throw out/start over with the gravy, so I had to think fast. I added about 2 tbsp garlic powder and a LOT of turkey drippings (from the roasting pan), and while the honey flavoring was still very strong, it tasted MUCH better. There were even many requests for gravy after there was no more gravy to be given, so that’s a good sign. My husband didn’t care for it, but he’s picky.
Note to self: Follow this recipe exactly next time! :)
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Patty — Reply
Great gravy recipe for getting it done in advance. I did make it with chicken stock and I thought it lacked something. Plus had a heavy onion tang. But once I reheated it and added about 3/4 cups of turkey juice it was great. Thanks.
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Lea — Reply
My first year making homemade gravy.. love that I can make this ahead of time and freeze it! going to make a special batch using veggie stock for my vegetarian sister :)
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Shelly — Reply
This sounds great and I will definitely be trying a vegetarian version! We’ve been using the package version, and well, nuff said!
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LinC — Reply
What a lovely gravy boat! It looks like an heirloom. What’s the pattern?
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Michelle — Reply
They are! They belonged to my great aunt. On the back of the plates it says “Superior Hall Quality Dinnerware. Tested and approved by Mary Dunbar Jewel Homemakers Institute.” I just googled it and it looked like there are a ton on ebay.
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Alissa — Reply
It’s DEFINITELY an Italian thing! I do it too – and it started from when I was a kid sopping up that last bit of sauce from my plate of spaghetti and meatballs!
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angela — Reply
The gravy is my one stress of the day. I don’t like gravy except for T Day, so I’ve no experience. The make ahead approach is the way to go.
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balvinder — Reply
Hi Baker, stayed on your blog for quite a while. Your idea of weekend dish was something new for me. I liked it. Also loved your little pumpkins, the cran berry sauce, cranberry upside down cake and….. How many should I say there were 75 pages I have to come back again and browse. The gravy is a good idea to make ahead. I do it sometime, too. It was my pleasure visiting your blog and will keep coming.
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Aly ~ Cooking In Stilettos — Reply
I love the idea of making it way ahead of time. I saw some turkey stock at Whole Foods earlier so I might have to drop by and pick up a couple boxes for the pantry now while I’m thinking of it.
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Carolyn — Reply
Thank you so much for this great idea! I am a really good cook but a HORRIBLE gravy maker. I used to rely on my Grandma to make it and have been resorting the the Heinz jar since she’s been gone. Without a doubt, I am going to whip up a batch of this gravy for this Thanksgiving. My family will faint dead away.
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Ashley @ Wishes & Dishes — Reply
This is a great idea to make thanksgiving a little less stressful when trying to make last-minute gravy. Thanks for the recipe! YUMMY!
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Jen — Reply
What a great idea! And it sure would help things go a touch smoother after the turkey comes out.
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Christina — Reply
Ughhh. I’ve been hiding from food blogs because I haven’t even started thinking about Thanksgiving dinner! But, we (my family) usually do make gravy in advance, though we haven’t frozen it before. We get a giant turkey leg that we roast for broth and make up gravy the day before. This cuts down day-of prep.
Now I’m going to go make pie dough to put in the freezer for later. =(
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CouponClippingCook — Reply
Sounds delicious! Love the idea of cognac or brandy to give it some punch. I generally use fat free milk only because it’s what I have in the fridge, but since you included heavy cream it just gave me the idea that’s what I’m going to use this year. It would be so much better with the cream.
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Alli — Reply
Is it okay to say this may be life altering? THANKS!
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This is so helpful! I usually make my own from the pan drippings, but I refuse to use it after that initial heating because of the gelatin consistency! This would be great to make with leftovers for the day after when the original gravy has solidified and in my opinion, become unedible!
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Jen of My Tiny Oven — Reply
Great idea! The gravy is always a pain, you have to try to make it when you are trying to get everything else on the table! Make ahead rocks!
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Katherine Martinelli — Reply
I love the idea of a make-ahead gravy! This looks delicious!
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Melanie — Reply
a) this is brilliant.
b) I have recently discovered that my bread soaking obsession is most certainly based on my Italian heritage. Love it! -
Sanjeeta kk — Reply
Time saver and a helpful prep when unwanted guest arrive :)
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Kayle (The Cooking Actress) — Reply
You just saved my life with this recipe!!!
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Barbara — Reply
I let the turkey sit out for about an hour so that all the sides can cook in my one oven. It’s always plenty hot still (covered with foil). My mom always makes the giblet gravy but it does drive me nuts to have her in my small kitchen with me. If you cook the giblets in water you can use that liquid too. I baste the turkey with it but also use it for gravy liquid.
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Sarah — Reply
I love how you can make this recipe ahead of time!
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Judy B. — Reply
Being from the South, gravy is an important part of our meals. In fact, I’ve heard it said that “gravy is the wine of the South”. Down here we call it “sopping up the gravy” when you use your biscuit/roll to get the last remains of the nectar.
Love your vintage gravy boat – I think the brand is called Jewel T.
Happy Thanksgiving and thanks for the easy recipe.
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Sally — Reply
My mom had some pieces of that pattern. Your mention led me to a little research. The pattern is Autumn Leaf and was distributed by the Jewel Tea Company and made by Hall China Company. It was offered as a thank-you gift for patronage. Jewel Tea was originally a home delivery service of coffee, tea, and grocery items and eventually became the Jewel grocery stores in the Chicago area.
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katie @KatieDid — Reply
Definetely an italian thing- my whole family does the same thing especially with pasta sauce. This is such a great idea to do ahead of time. Unfortunately I have to stear clear of gravy due to gluten, but maybe I will make my own this year (ahead of time!) to bring!
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MonicaB — Reply
I’m not Italian, but I use my bread to soak up all the lovely bits on my plate!! Thanks for the wonderful gravy recipe. What would you suggest to replace the cognac or brandy?
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Michelle — Reply
Hi Monica, You can simply omit the alcohol if you prefer not to use it.
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Katrina — Reply
Love this idea! I need to learn this with a veggie stock since I don’t eat meat. Thanks!
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Becki's Whole Life — Reply
This is great and I definitely think this is what I am going to do. Since you and Ina say it’s good, I am sold:-). Making Turkey from the bird does always taste great, but there is so much else going on in those last few minutes that not having to make gravy would be a very good thing.
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Brandon — Reply
Cleaning your plate with bread in Italy is called Scarpetta. I went to Italy a few years ago and we were staying with friends and the mother was very pleased when I did this. I guess it’s a very strong positive comment on the cook’s abilities.
Nice looking gravy!
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Kayle (The Cooking Actress) — Reply
Cleaning your plate with bread is def. such an Italian thing-I feel like it must be in our blood! My whole family (Italian side anyway), and my boyfriend’s always have used bread to clean our plates (esp. if it’s pasta) and it took us awhile to realize that it was an Italian thing. That and talking with our hands are just unavoidable I guess! Lol
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Cat — Reply
Scarpetta, and I was raised on it. When I was in France, I noticed it was common practice there, as well. I neglected to ask, however, what they call it.
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Kate Koger — Reply
I totally agree with you. Making gravy of any sort from scratch is a nightmare well except if its made by my mum. Hubby loves gravy when we have a roasted joint of meat (lamb, beef, chicken) but I just don’t make it. Hmmm…..maybe I might mid have to! ;) Thanks heaps brown eyed baker!!!
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Linda — Reply
Last year I made a balsamic, red wine gravy. It was vegetarian so no turkey needed.
