Make-Ahead Turkey Gravy

If you’re wanting the most scrumptious gravy for your turkey, mashed potatoes, or biscuits, you’ll love this Make-Ahead Turkey Gravy that delivers outrageous flavor! Have it ready and waiting to be warmed up when you need it by planning ahead with this delicious freezer-friendly recipe that’s made from scratch.

They’ll be no more waiting for that large turkey to finish roasting so you can grab the drippings and make gravy at the last minute if you use this method, instead. The trick is to use this recipe to make the gravy days, or even weeks ahead of time. The gravy will keep in your fridge for a short time or even longer in the freezer if you’re that far ahead of the game!

Everyone knows that gravy is what makes a turkey feast taste so amazing, right? Whether you love it over a tender and juicy sliced turkey, drizzled over your favorite stuffing, or pooling in a well of creamy mashed potatoes, gravy is that side item that’s non-negotiable during the holidays.

So it stands to reason that it shouldn’t be the last-minute cooking item that’s usually waiting on the back burner, literally. Carve out some time to make this gravy, from scratch, before the hustle and bustle of the actual holiday approaches.

Your friends and family will swoon over the rich and smooth texture as its savory seasonings elevate anything it accompanies. Make sure you have enough biscuits or rolls on hand to soak up every last bit of its tasty deliciousness.

Ingredients Needed

Turkey Legs – you can usually purchase them in a package of 3.

Vegetables – onion, carrots, and celery, roughly chopped.

Melted And Seasoned Butter – melted butter gets seasoned with steakhouse seasoning, poultry seasoning, garlic, salt, paprika, and more. It’s used to baste the turkey legs.

Flour And Melted Butter – make a simple roux to help thicken the gravy.

Stock – chicken or turkey, which will become the liquid base for the turkey gravy.

How To Make Turkey Gravy

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

1. In a preheated 350-degree F oven, place the vegetables in the bottom of a large baking dish. Top with the turkey legs
2. Melt the butter and add the dried seasonings to it. Whisk to combine. Pour it over the turkey legs.
3. Bake for about 45 minutes, or until the turkey legs start turning brown.
4. Transfer everything to a large pot and add the turkey stock.
5. Bring to a boil and then simmer with the lid on for an hour.
6. Remove the vegetables and turkey legs from the pot.
7. In a separate saucepan, make the roux from flour and butter and then add it to the stock pot. Whisk it in over medium heat until it comes to a boil and thickens.
8. Season with salt and pepper, to taste, and remove from the heat.
9. Serve immediately, or cool and store in the refrigerator or freezer until ready to use.

Tips

• If you prefer, you can make this recipe up to the point of adding the roux, storing it, and when ready to use, make and add the roux to thicken the gravy just before serving.
• Feel free to experiment with fresh herbs like sage or parsley for additional flavor, or color, or as a garnish.

What Do I Do With The Leftover Turkey Legs?

Remove the meat from the leftover turkey legs and save it to use in other recipes. The meat is usually pretty tough, so I find it works best for seasoning things like any greens that I may be cooking.

Can I Use Turkey Wings Instead Of Turkey Legs?

Absolutely!

How Do I Strain The Vegetables Out Of The Broth?

First, remove the turkey legs. Then, either strain the broth and veggies out by pouring it all through a colander set over another large pot or just use a slotted spoon to reach in and remove all the vegetables.

How Do I Thaw Frozen Gravy?

Let the gravy thaw in the refrigerator overnight before reheating. Or, you can place the frozen gravy in a microwave-safe bowl and use the defrost setting. Defrost the gravy in 30-60 second increments, stirring in between.

How Do I Reheat The Gravy?

To reheat thawed and/or refrigerated gravy, place it in a saucepan on the stove. Heat it over low heat, stirring occasionally, until heated through.

Storage

Refrigerator: store the cooled gravy in an airtight container or jar for up to 4 days.

Freezer: store the cooled gravy in an airtight and freezer-safe container for up to 4 months. Make sure you don’t overfill your container. Leave enough headroom for expansion as the gravy freezes.

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