make-ahead turkey gravy

5 from 1 vote
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 20 minutes
Servings: 5 cups


  • 1 stick unsalted butter
  • ½ cup chopped onion
  • ½ cup flour
  • kosher salt and cracked black pepper
  • 4 cups rich stock, warmed
  • turkey drippings and giblets (optional)


  • Melt 1 stick butter in a medium saucepan over medium heat, then add ½ cup chopped onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle ½ cup flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
  • Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning with salt and pepper, then serve.


  • Serve with our Thanksgiving menu to complete the meal.


  • Gluten-Free: Use gluten-free flour such as Cup 4 Cup.


  • Gravy can be made through the addition of stock then cooled, stored in an airtight container and refrigerated up to 2 days in advance or freeze for up to 3 months.


Calories: 283kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 421mg | Potassium: 244mg | Fiber: 1g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg