Make Ahead Turkey Gravy

This turkey gravy recipe is not only the best tasting gravy you will ever have, but is just another step in making Thanksgiving Day easier to handle.

Course Sauce

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 365kcal

Melt butter over medium heat in skillet. Add the onion and salt and cook until translucent, about 5 minutes. Add sage and cook for until 2-3 minutes. Add garlic and cook for 30 seconds. Whisk in flour and cook for about 2 minutes. Slowly pour in chicken stock, whisking constantly. Bring to boil and then simmer for 5 minutes or until thickened slightly. Remove from heat.
Once the gravy is cool, store in fridge for up to 3 days.
To finish gravy, once turkey is done remove the turkey from pan and strain the remaining liquid into measuring cup. Place the roasting pan over 2 burners at medium heat. Add wine to deglaze the pan, making sure to scrape the brown bits. Simmer for about 2 minutes, allowing the wine to reduce.
Reduce heat to low and slowly whisk in the gravy base. Simmer until the gravy has thickened and is smooth. If needed, add some of the leftover turkey stock and season with salt and pepper. Serve warm.

Strain the turkey drippings before using them in the gravy to remove any impurities or solid bits. This helps create a smoother and more refined texture.

When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
Do not substitute dry sage for the fresh sage if possible. However if you can only use dried sage, use 2 tsp.
Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.

Be mindful of the salt content in the turkey drippings. Taste the gravy before adding additional salt, as the drippings may already contain a significant amount.

Keep the turkey gravy warm until right before serving as it thickens as it cools.