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Make Ahead Roasted Turkey Gravy

How to make ahead simple roasted turkey gravy.

Cuisine: American
Servings: 16 people
Author: Kami | NoBiggie.net
For the Turkey Stock:
  • turkey neck and giblets minus the liver
  • medium onion quartered
  • 1-2  carrots peeled and chopped into large chunks
  • 2 stalks celery chopped into large chunks
For the Turkey Gravy:
  • cup butter (2 sticks)
  • cup all-purpose flour
  • 8 cups liquid turkey stock (if made from drippings) + more turkey/ chicken stock if needed
  • 1 teaspoon salt
  • 1/2  teaspoon freshly ground pepper more to taste
To Make the Roasted Turkey Stock:
  1. Preheat oven to 400 .Cover a sheet pan with aluminum foil for easy clean up.

  2. Place turkey neck and other turkey parts on the pan (minus the turkey liver). Place the carrots, onions and celery onto the pan around the turkey parts.

  3. Roast at 400 for 1 hour. Making sure the turkey neck has browned on top.

  4. When done roasting move the turkey parts and the cooked carrots, onions and celery to a large stock pot.

  5. Scrape all browned turkey bits into the pot.
  6. Add 8 cups turkey/ chicken stock (or 8 cups water and 8 teaspoons turkey base like: Better than Bouillon)

  7. Simmer uncovered for about 1 hour.

  8. Strain the liquid from the solid vegetables and turkey parts. Reserve the liquid and discard the turkey parts and the vegetables.

  9. Move all the liquid to a bowl and refrigerate overnight to allow the fat to separate from the liquid. OR If you are short on time you can use a Fat Separator Measuring Cup to separate the fat from the liquid. This is a lot faster option. You can freeze the stock at this point and make the gravy later.
To Make The Gravy:
  1. Melt the butter or reserved fat in a medium saucepan over low heat. Remove from heat.

  2. Whisk the flour into the fat.

  3. Whisk in 1/2 cup drippings liquid until smooth. Whisk in another half cup. Repeat until all drippings/liquid is used. (You can use store bought stock or broth OR Turkey Base from Better than Bouillon at this point if you do not have turkey drippings).

  4. Bring to a boil over medium-high heat. Reduce heat to low and simmer 1 minute. Season to taste as desired: add salt, pepper, and seasonings.

  5. Strain the gravy to keep it free of lumps as you pour it into your serving dish or gravy boat. Serve warm.

Recipe Notes

To Freeze the Gravy: Let cool and freeze in ziplock bags.

 To Reheat frozen gravy: Let the gravy thaw in the fridge overnight.
If you are making a turkey on the day you plan to serve this gravy, add the fat-skimmed pan drippings to the gravy!


If you don't make your own turkey stock, you can use Turkey/ Chicken broth in this recipe. We like Better Than Bouillon Turkey Base ( 1 teaspoon turkey flavor base + 1 cup water = 1 cup broth) It adds a rich flavor and is good for making a very turkey-tasting gravy.
*Optional add 1 teaspoon Soy Sauce right before serving for added rich flavor.
You can use fat from the drippings or you can use butter to make the roux.