Can You Make Gravy Ahead of Time? YES! (and It’s a Lifesaver!)
A rich and creamy turkey gravy is a non-negotiable for any Thanksgiving table. (What else are you going to cover your plate of mashed potatoes and stuffing with?!) I think that’s why it’s one of the most intimidating Thanksgiving dishes to prepare – but it doesn’t have to be!
Preparing the most beloved Thanksgiving dish in the last 30 minutes before dinner is so stressful. After many, many hours on your feet, guests arrive, everything comes out of the oven all at once…and now’s the time to prep a flawless gravy?! 😅
That’s where Make Ahead Turkey Gravy comes in! It’s flavor-packed with rich turkey base, butter and fresh herbs, and making it up to 5 days in advance is an easy solution to eliminate all that last-minute pressure. All you have to do at dinnertime is gently reheat and whisk in any turkey drippings for an extra boost of flavor.
Pour the gravy all over roasted turkey, mashed potatoes, stuffing – pretty much anything on your Thanksgiving or holiday dinner plate! It’s completely stress-free and totally easy, and that’s something to be thankful for!
Love the idea of a Make-Ahead Thanksgiving? ⇢ You’re in the right place! 🙌🏼 Check out my Make-Ahead Thanksgiving Guide for a stress-free holiday!
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Whipping up make ahead gravy for turkey dinner is the best Thanksgiving prep hack! It comes together in less than 30 minutes, and it couldn’t be easier to make.
Key ingredients for big flavor ⇢ Using super concentrated turkey base and fresh herbs like rosemary, sage, and thyme give this Thanksgiving gravy a big boost of flavor – don’t skip them!
Bloom the herbs. Melt butter in a large pot or sauce pan, then add finely chopped fresh rosemary, sage, and thyme. The herbs will sizzle immediately, becoming beautifully fragrant.
Prepare the roux. Add flour to the herb butter mixture, along with a little turkey base, and whisk vigorously to eliminate any lumps or bumps. The mixture will bubble and turn golden brown after a few minutes.
Build the gravy. Slowly pour turkey broth into the roux, whisking until the sauce is thick enough to coat the back of a spoon. The French call this nappe, aka the perfectly silky smooth consistency for any sauce.
Store for later. Once the gravy is prepared, remove it from the heat. Let it cool completely before transferring to an airtight container, and store in the fridge for up to 5 days. Storage Tip! ⇢ Don’t stress if the gravy thickens in the fridge! It will loosen back up during the reheating process.
Can I freeze make ahead gravy? ⇢ Yes! Transfer the prepared and cooled gravy to a freezer bag or your favorite freezer container. You can freeze the gravy for 3-4 months. To thaw, place the frozen gravy in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw, then reheat as directed.
How to Reheat Turkey Gravy on Thanksgiving
You’ll be so grateful for your make ahead gravy on Thanksgiving Day! At dinnertime, all you have to do is reheat and serve, adding in the hot turkey drippings for even more flavor and classic golden brown color. So simple!
Reheat. Transfer the make ahead gravy to a saucepan, whisking often to bring it back to life.
Option #1: Finish the gravy with drippings. Carefully transfer the roasting pan drippings to a liquid measuring cup – strain them through a fine-mesh strainer if needed. Use a spoon to skim fat off the top, then slowly stir the remaining liquid into your warm gravy until you’ve reached your desired texture.
Option #2: Finish the gravy without drippings. If you don’t have turkey drippings or pan juices on hand, I highly recommend using a few spoonfuls of something like Kitchen Bouquet Browning and Seasoning for extra flavor and color. If you prefer not to use it, that’s ok – your make ahead gravy will still be super delicious, with a slightly paler color.
Save extra drippings for next time you want gravy! ⇢ Skim off the layer of fat from the drippings and transfer the liquid to your favorite freezer containers and freeze for up to 3 months. Thaw the drippings later for a post-Thanksgiving Friendsgiving or Christmas turkey dinner!
Gravy Troubleshooting Tips
If your Thanksgiving gravy isn’t coming together as expected, no worries! This gravy recipe is very forgiving. You can easily achieve the result you’re after with a few quick adjustments.
If your turkey gravy is too thick ⇢ Add more liquid! Simply whisk in some more turkey stock, a few tablespoons at a time, until you’ve reached your desired consistency.
If your turkey gravy is too thin ⇢ Thicken with heat or with a thickening agent! There are a few options to choose from here, so use your best judgement as to which will work for your gravy:
- Crank up the heat. Increase to medium or medium-high heat, enough to maintain a slow boil, and reduce the gravy. Be sure to whisk constantly as the gravy thickens to prevent burning. This is the easiest and best way to thicken a gravy that’s just about the right texture.
- Make another roux. In a separate pot, prepare a second roux, then whisk it into the gravy little by little, until it’s reached your desired consistency. This option requires a little more effort and patience, but it will result in the classic silky-smooth texture we’re after here.
- Create a slurry with cornstarch and cold water. You’ll only need a small amount of this to thicken up your gravy. This is the best option if you’re REALLY having a hard time getting the right consistency.
I can’t wait for you to try this Make Ahead Turkey Gravy! It’s insanely delicious, but so simple to make – especially when you prep it ahead of time. We think you’ll love it just as much as we do!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy Thanksgiving!
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Make Ahead Turkey Gravy (With or Without Drippings)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 10–12 1x
- Category: Sauces & Condiments, Side Dish Recipes
- Method: Stovetop
- Cuisine: American
Description
To me, prepping a perfect turkey gravy is Thanksgiving’s most intimidating to-dos. Gravy is a non-negotiable for most holiday menus, but tradition dictates that we wait to make it in the last 30 minutes before sitting down for dinner. So much pressure for one little dish!
That’s exactly why I love preparing gravy ahead of time!
It’s a simple roux-based gravy infused with plenty of butter and aromatic fresh herbs to create amazing homemade flavor and silky-smooth texture. Prep it up to 5 days in advance, reheating it just before dinnertime with or without turkey drippings.
This gravy is flavorful, luscious, and its classic flavors are the perfect pair for pretty much anything on your turkey dinner table – we’re pretty sure everyone at your Thanksgiving, Friendsgiving, or holiday meal will love it!
Be sure to check out the blog post, above, for plenty more tips and tricks, and if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!
Ingredients
- ½ cup unsalted butter (1 stick, 8 tablespoons), diced into tablespoon-sized cubes
- 1 ½ teaspoons finely chopped fresh sage (or ½ teaspoon dried sage)
- ¾ teaspoon finely chopped fresh thyme (or ¼ teaspoon dried thyme)
- ½ teaspoon finely chopped fresh rosemary (or pinch dried rosemary)
- ½ ground black pepper
- 1 teaspoon turkey base (can substitute chicken base)
- ½ cup all-purpose flour
- 4 cups low-sodium turkey broth (can substitute chicken broth)
- kosher salt, to season
- for reheating: roasted turkey drippings or roasted chicken drippings (see Recipe Notes)
- for reheating: ½ cups low-sodium turkey broth (can substitute chicken broth)
Instructions
- Prepare the roux: Add the butter to a large saucepan over medium heat. Once melted, sprinkle the fresh herbs and ground black pepper over top, letting them sizzle and bloom in the butter until fragrant, about 30 seconds. Add the turkey base and flour to the pan, whisking vigorously to eliminate any lumps in the roux. Cook the roux for 1-2 minutes, stirring constantly, until golden brown.
- Build the gravy: Slowly add the turkey broth into the pan, whisking constantly to eliminate any lumps in the roux. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Reduce heat to medium-low and, while stirring occasionally, let the gravy simmer for 3-4 minutes longer, until thickened. Season with kosher salt to taste. Remove from the heat and allow to cool completely.
- Store for later: Once cooled, transfer the prepared gravy to a large airtight container or jar. We like to use a quart-sized mason jar to save space in the refrigerator during busy holiday weeks. Store in the refrigerator for up to 5 days.
- Reheating: Transfer the make-ahead gravy to a large saucepan. Reheat over medium-low heat, whisking often, until warmed through, about 5-8 minutes. Meanwhile, as the gravy reheats prepare the drippings. If you have roasted a chicken or turkey, transfer the drippings from the roasting pan to a large liquid measuring cup. Use a spoon to skim off most of the fat and discard. (If your chicken or turkey is butter roasted, there will be a lot of fat – leave some of it in for flavor, but you definitely don’t need it all for a rich gravy!) Stir the drippings into the warm gravy for added color and flavor. If needed, whisk in the remaining ¼ – ½ cup turkey or chicken broth until desired consistency is reached. Taste and season with additional kosher salt and ground black pepper as desired.
- Serving: Reduce the heat to low to keep the gravy warm until you are ready to serve, stirring occasionally to prevent burning. If a film forms at the surface just give it a good whisk and it will incorporate back into the gravy in no time. Transfer to a gravy boat and serve alongside your roast turkey or roast chicken, mashed potatoes, and stuffing. Enjoy!
Notes
- Make ahead gravy without drippings: If you are preparing gravy without drippings, feel free to add in up to 2 teaspoons of Kitchen Bouquet Browning and Seasoning, which adds both rich flavor and color to the gravy. If you prefer not to use an additional product, your make ahead gravy will still be delicious – its color will just be a little pale.
- Troubleshooting make ahead gravy: The nice thing about gravy is it’s pretty forgiving! You can play with a couple of variables to achieve just the right texture and consistency:
- My gravy is too thick! ⇢ You just need more liquid! Whisk in some extra turkey or chicken broth a few tablespoons at a time until it’s thinned out to your liking.
- My gravy is too thin! ⇢ You simply need to thicken it. If the gravy is slightly too thin, just crank up the heat, letting it simmer until it’s thickened up a bit – be sure to whisk constantly to prevent burning. If your gravy seems way too thin, add a thickening agent. The best option is prepping a quick cornstarch slurry by mixing cornstarch with cold water. Whisk the slurry into the gravy little by little – it only takes a small amount to make your gravy thicken up!
- Storage and Reheating: Leftover reheated make ahead gravy (i.e. prepared through Step 4 of Recipe Directions, above), will keep, stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.
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First time making gravy SUCCESSFULLY! Thank you Jess! It was delicious!
YAY! So happy to hear that, Dru!
I’m a vegetarian and made this with vegetable base (better than bouillon) for both the base part and the broth. Holy smokes does it taste great, and is the perfect texture. Love using the fresh herbs. I’ve only had a few tastes so far – I made it ahead for my family’s Thanksgiving – so fingers crossed for the reheat!!
So glad to hear it, Mara! We love their bases 🙂 Let us know how reheating goes & check out the recipe notes for helpful tips & troubleshooting if needed.
Following up post-reheat. It was a huge hit! Got so many comments from the whole family about how flavorful and delicious the gravy was. Added quite a bit of broth a little at a time on the reheat – didn’t keep track, just added until it was the consistency I wanted. Whisked the hell out of it and was super smooth.
Super easy, was nice to reheat quickly on the stove without creating any new dishes. Makes quite a lot – I have way more gravy leftover than needed. Guess I’ll need to make more potatoes! Tragic!
Hahah definitely a great excuse to make more mashed potatoes! We’re so glad you and your family enjoyed this gravy & that the reheat was a success!