← Back to Search Results
Make Ahead Gravy  Recipe-9330

Photo by: Joseph De Leo
Comments: 0


Getting a turkey dinner on the table can be stressful enough without having to make gravy at the last minute. Even though this gravy can be prepared in advance, it’s deeply colored and full of flavor, thanks to the roasted vegetables and stock that form the gravy base. For even more flavor, reduce the pan drippings from the turkey and add them to the gravy just before serving.

Yield: Makes about 4 cups


  • 2 medium-size carrots, sliced ¼-inch thick (about 1 cup)
  • 3 ribs celery, sliced ¼-inch thick (about 1 cup)
  • 1 large yellow onion, cut into ½-inch dice (about 2 cups)
  • 6 cloves garlic, peeled and crushed
  • Salt and freshly ground black pepper
  • 5 cups low-sodium chicken broth
  • 2 bay leaves
  • Giblets and neck from 1 turkey (do not use the liver)
  • About ½ cup half and half or whole milk
  • 1/3 cup unbleached all-purpose flour
  • Reduced and defatted turkey pan drippings (optional, see Notes)


1. Position a rack in the lower third of the oven and preheat the oven to 375°F.

2. Place the carrots, celery, onion, and garlic in a large Dutch oven and season with salt and pepper. Bake the vegetables, uncovered, stirring them once or twice, until they are tender and browned, about 1 hour.

3. Transfer the Dutch oven to the stove top. Add the stock and 3 cups of warm water and bring to a boil over high heat. Add the bay leaves and turkey giblets and neck. Reduce the heat to low and let simmer until the liquid is reduced to about 3 cups, 1 to 1½ hours.

4. Strain the stock through a sieve into a medium-size saucepan, pressing hard on the solids to extract all the liquid. Discard the solids. If you are planning on adding the turkey pan drippings, refrigerate the reduced stock, covered, until you are ready to proceed.

5. Place 1 cup of the strained stock in a medium-size bowl and add the half-and-half and flour. Whisk until smooth.

6. Place the saucepan with the remaining stock over high heat and bring to a boil (see Notes). Stir in the flour mixture. Reduce the heat to low and let simmer, whisking frequently, until the gravy thickens and the raw taste of the flour cooks off, about 15 minutes. If the gravy is too thick, add more half-and-half or water. If it is not thick enough, add ½ to 1 tablespoon more flour and let the gravy cook for 3 to 5 minutes longer. Taste for seasoning, adding more salt and/or pepper, as needed.

7. If you are not planning on serving the gravy immediately, transfer it to a clean container and let it cool. The gravy may be refrigerated, covered, for up to 2 days. Reheat over medium-low heat.


If serving the gravy on the day it is made, add the reduced turkey pan drippings, if using, in Step 6 before you add the flour mixture. If you’re making it in advance, continue with the recipe, adding in the drippings once the turkey is made and the reserved gravy is reheated in Step 7.

© 2006 Myra Goodman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/2 teaspoon of salt, is based on 16 servings, but does not include optional reduced and defatted turkey pan drippings.

30kcal (1%)
17mg (2%)
1mg (2%)
118mcg RAE (4%)
7mg (2%)
256mg (11%)
1g (3%)
1g (2%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
spice Spice
by Ana Sortun
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
american-masala American Masala
by Suvir Saran
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?