Make-Ahead Gravy

5 from 11 votes

This silky, flavorful make-ahead gravy lets you skip the last-minute stovetop chaos on Thanksgiving Day. By preparing it a few days early, you’ll have rich, golden gravy ready to finish with turkey drippings right before serving. It’s the same comforting flavor, without the stress or mess.

Prep Time25

Cook time15

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 282kcal

Cost: $4–6

Equipment

Medium saucepan
whisk
Fat separator (or measuring cup and spoon)

Ingredients

5 Tbsp butter
½ cup all-purpose flour
6 cups chicken stock or turkey/beef stock
1 Tbsp Worcestershire sauce optional, but adds great depth
1 tsp kosher salt or to taste
Freshly ground black pepper to taste
About 1 cup turkey, chicken, or beef drippings

Instructions

A few days ahead:

In a medium saucepan, melt the butter over medium-high heat.
Whisk in flour until fully incorporated and smooth.
Continue whisking frequently until the roux turns golden brown, about 10 minutes. (It should smell slightly nutty.)
Slowly add chicken stock, whisking constantly to prevent lumps.
Bring to a simmer and cook until thickened, about 10–15 minutes.
Stir in Worcestershire sauce, salt, and pepper.
Let the gravy cool, then transfer to an airtight container and refrigerate for up to 3 days (or freeze for up to a month).

On serving day:

Transfer refrigerated gravy to a saucepan over low heat.
Pour drippings into a fat separator (or measuring cup and spoon off the fat).
Stir the drippings into the gravy and heat until hot and smooth.
Adjust seasoning to taste, then pour into a gravy boat and serve immediately.

Notes

Flavor Boost: Use turkey stock instead of chicken for a more traditional Thanksgiving flavor.

Texture Tip: If your gravy gets too thick during reheating, whisk in a little warm broth or milk until it’s just right.

No Drippings? No Problem: Add a teaspoon of Better Than Bouillon or a splash of soy sauce for extra depth.

Nutrition