I’ve hosted enough holiday gatherings to have learned a few things along the way. The biggest thing is to be organized, I am a big list person. Not just a grocery list, but a prep list and printed out menu so nothing gets forgotten. There is no reason you need to spend the entire holiday in the kitchen, that what the couple days before are for; well besides the turkey.It is most definitely possible to make a delicious Make Ahead Turkey Gravy! The trick here is to make it a little on the thicker side then when you are warming the day of you use some of those delicious turkey drippings to thin it out a bit and add that punch of flavor. I actually made this two days ago and froze the gravy in freezer bags.
2 Tbsp olive oil
4 shallots, fine dice
1 heaping Tbsp finely chopped rosemary
6 Tbsp butter
3/4 cup flour
8 cups turkey broth (you can use chicken if you can’t find turkey)
1 Tbsp gravy master
{1/2 – 3/4 cup turkey drippings day of-oil separated and discarded}In a large saucepan, over low heat, add the olive oil, rosemary and shallots. Sauté until softened, season lightly with salt and pepper. Then add the butter and melt.
Whisk in the flour until well combined and smooth, cook for a minute or two.
Add in the broth slowly, continually whisking to prevent lumps, until well combined. Stir in the gravy master. Raise the heat to medium and allow the gray to come to a boil then reduce the heat back down to low and simmer for 10 minutes or until thickened. Stir occasionally.
Cool completely before freezing or refrigerating. On the day of thanksgiving warm the gravy and add in 1/2 – 3/4 cup of the turkey drippings, with as much of the natural oil removed. Allow to simmer for another 5-10 minutes. Taste for salt and pepper.
HAPPY EATS!!!
*this is my original recipe*
foody schmoody
This is a great idea. While I prepare the meal every year and I’ve got time management down to a science for Turkey Day, I am always undoubtedly, scrambling to prepare the gravy. I’ve never thought about doing this and now I’m thinking “why haven’t I”? Anyway, thanks for the great idea, I’m totally doing it this year. How long do you think it keeps in the fridge?
Angela LeMoine
Thanks! I’m all for anything to make life a little easier! I prep as much as I can before hand so I too can enjoy the day! You can make it on Monday or Tuesday no problem and it’ll still taste fine a day or two after thanksgiving too! Enjoy!
Jennifer @ Also Known As...the Wife
This is awesome! Approximately how many cups does this make when you serve it? Eight cups of broth sounds like a lot but I’m assuming there’s reduction.
Laurrie Piland
What is gravy master? I’ve never heard of that. Great idea to make gravy ahead of time.