Make-Ahead Gravy

By Mark Bittman

Updated Dec. 16, 2024

Make-Ahead Gravy
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(3,621)
Comments
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You need gravy on Thanksgiving to aid the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.

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Ingredients

Yield:5 to 6 cups
  • 1stick butter
  • ½cup chopped onion
  • ½cup flour
  • Salt and pepper
  • 4 to 5cups rich stock, warmed
  • Turkey drippings and giblets (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

184 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 389 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

  2. Step 2

    Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.

  3. Step 3

    When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

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Ratings

4 out of 5
3,621 user ratings
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Comments

Georgia

When you say "stock" what do you mean? Can you use store bought chicken stock?

Cmon

After reheating the gravy, consider transferring it to a thermos until you’re ready to serve. This will free-up your stove, tidy up your kitchen, and keep the gravy piping hot. This also makes it easier to replenish the gravy boat.

pamela

If you don’t want to strain the gravy but don’t want large pieces of onion, try this technique I learned from my Eritrean foster-daughter. Sweat the onions down in a hot pan with NO FAT. They will release all of their water. Once they have begun to brown, add the butter and proceed with the recipe as written. The onions will ‘melt’ into the gravy and thicken it somewhat.

Gail Carberry

This is now my go-to recipe for any meal for which gravy is involved. It gets high praise from friends and relatives (especially my adult children who both are great cooks in their own right), and is easy! I make it a bit harder by making my own turkey stock, usually from turkey wings or whatever part of a turkey I can buy (I live in Spain and they are not that big on turkey here). Either way, it's a winner.

rcassens

made this base gravy and then added the drippings from the thanksgiving turkey plus a bit of white wine-everyone thought it was the best gravy ever. Thank you!

EH

Tasty, omit the vinegar

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