By Claire Saffitz
Updated Nov. 16, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- 4(346)
- Notes
- Read community notes
A flavorful make-ahead gravy depends entirely on a concentrated stock, so try to use homemade rather than store-bought. And remember: Chilling the gravy before reheating it will cause it to thicken, so it’s a good idea to reserve a little bit of stock for thinning it out to the desired consistency before serving. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Learn: How to Make Gravy
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 cups
- 6tablespoons unsalted butter, cut into pieces
- ½cup all-purpose flour
- ½cup dry white wine
- 1quart roasted chicken broth (or another homemade stock), plus more if needed for reheating
- A sprig each fresh rosemary, thyme and sage
- Salt and freshly ground white or black pepper
- ½teaspoon sherry vinegar, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
219 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 482 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.
Powered by
Preparation
Step
1
Heat a medium saucepan over medium and add the butter, swirling to melt. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Reduce the heat to medium-low and continue to cook the butter and flour mixture, whisking constantly, until it’s the color of a latte, 5 to 7 minutes.
Step
2
Still whisking, slowly add the wine, then stream in the broth, whisking until the mixture is completely smooth. (Be sure to scrape the sides of the saucepan to dissolve any roux.) Add the herbs. Increase the heat to medium-high and bring the gravy to a simmer, whisking often.
Step
3
Reduce the heat to maintain a gentle simmer, season with salt and pepper, and continue to cook, whisking occasionally, until the gravy is the consistency of heavy cream, 15 to 20 minutes. Add the vinegar, then taste the gravy and season with more salt, pepper and vinegar as needed.
Step
4
Strain the gravy through a mesh strainer (discard the solids) and refrigerate in an airtight container until you’re ready to use it.
Step
5
To serve, warm the gravy in a small saucepan over medium-low heat, stirring often, until it’s steaming-hot. If desired, stir in any turkey juices from roasting and carving the turkey (but first, be sure to separate it from the fat). The gravy can be made up to 3 days ahead. Keep refrigerated, and thin with more broth as needed.
Ratings
4
out of 5
346
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Phyllis
Every time I cook a turkey, I save, date and freeze the pan drippings in a small container for roux. Then I make stock with the carcass and the roasted vegetables that I had in the bottom of the roasting pan. I date and freeze that broth; then when I'm ready to make turkey gravy for the next turkey dinner, I can pull them out of the freezer and make the gravy a day or two ahead of time. I'm always one turkey gravy a head. Makes a holiday meal so much easier.
Phyllis
You can use cup-4-cup gf flour. I prefer to use cornstarch; which makes a very smooth gravy without the grainy taste and texture you sometimes get from gf flour.
julie
Has anyone tried using veggie stock instead?
Ramona
Make a real make ahead turkey gravy by roasting necks, back or thighs in oven with onions until very brown. Them mash the meat with store bought stock so it releases flavor. Roast some more with the stock until flavorful. Remove from oven and discard meat. Thicken with a slurry and this is a great gravy. I make it at least a week ahead and freeze. Then use this or add it to the drippings gravy on turkey day. So good and less hassle on the day.
Tim
For Karen and other GF folks … cup-for-cup works, as does all-purpose GF flour. I don’t know about using cornstarch for a roux. A good question!
Meli
I have been making turkey gravy for over 30 years, this is the best method ever! Didn’t need to mess around with seasoning or texture. I think the buttery roux makes a huge difference in the flavor of the finished gravy.
Bea
Mushroom stock is especially full of umami.
Bea
It's likely the plant butter, which may contain liquids. Try with extra virgin olive oil, which adds extra flavor.
Kaylee
I used Duck Fat for the base. Less healthy but more delicious!
Kaylee
I bought a cooked turkey breast so I didn’t have any drippings. I used Duck Fat for the base; less healthy but definitely more delicious!
allyson j
Amazing gravy - the sherry vinegar really makes it!!
Tim
Beautiful recipe but bland. Can use store bought veggie broth but add a tablespoon of Umami Sauce Black Garlic (japangoldusa.com) for depth of flavor.
Emily
This was absolutely delicious and so easy to make! I was amazed by the depth of flavor that was achieved in such a short amount of time. This will be my go-to gravy dish going forward.
GGD
It was little bland...but worked out nicely
wardo
So easy and so good, made the final product (pan drippings at the end) FANTASTICO! I have gravy prep phobia so this make ahead recipe has cured me of my fear! (It’s a real thing, you can ask my family) I’m sure that sounds ridiculous, if you can make a roux-good for you!
Anna
The gravy is simple but has great flavor, especially if made from homemade stock (see related stock recipe from Clair), but, in my opinion, there is too much flour, next time I will reduce by half.
Dylan
I cooked this because I had never had normal gravy before and I thought I’d try it. Absolutely gross. I have no idea why anyone would want to eat this snot. I like a lot of Claire’s recipes but her taste in thanksgiving food is really bad.
Bob
I made this exactly as described with Claire’s stock recipe (plus the turkey back bone in the stock from spatchco*cking the recipe). One of the best tasting parts of the meal. Will make again.
FAA
Added a Tb of soy sauce instead of salt - elevated the flavor. Really excellent recipe!
Stacey
gravy always stresses me out- no one in my family can do it and it's always strange and greasy. This tasted good, especially after adding some turkey drippings. I always have chicken stock in the freezer so this was simple.
BBmb
Made it exactly as written and it was wonderful. The caramelized onions and cognac really made the difference. I got lots of compliments on it at Thanksgiving and will definitely make again. Also, making it ahead was a great time saver.
KimT
I thought the gravy was fantastic and removed the stress of trying to make gravy and get the food on the table and carve turkey at the same time.The vinegar does give the the gravy a little bright tartness, like a hollandaise sauce. Once the gravy is on the food, you don’t notice the sourness as much. Personally, I loved it.
Clara
Delicious. Vinegar almost ruined it after I added it, but I had extra stock and added more, and that problem was solved. Tasted great.
Private notes are only visible to you.
