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smooth medium-brown turkey gravy with tiny cooked shallot flecks in a plain gravy boat, with no garnish or food arranged around it
Melissa Hart

Make-Ahead Turkey Gravy

Good stock lets you make gravy before there's a turkey pan to scrape. Brown the roux to a light hazelnut color for a deeper flavor. Add warm stock gradually so the flour doesn't clump. The finished gravy should coat a spoon but still pour, and it will tighten in the refrigerator. Save some stock for reheating instead of judging it by the cold texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small shallot finely minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium turkey stock warmed
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1/2 cup low-sodium turkey stock reserved for reheating

Method
 

  1. Melt butter in a medium saucepan over medium heat. Add shallot and cook for 3 minutes until softened.
  2. Stir in flour and cook for 4 to 5 minutes, stirring constantly, until the roux turns light hazelnut brown without dark specks.
  3. Whisk in the 3 cups warm stock a little at a time, scraping the bottom until smooth. Add thyme, salt, pepper and Worcestershire.
  4. Simmer gently for 8 to 10 minutes, stirring often, until the gravy coats a spoon. Serve immediately or transfer to a shallow container and refrigerate within 2 hours for up to 2 days.
  5. Reheat chilled gravy in a saucepan, whisking in the reserved stock a little at a time as needed, until it reaches a full simmer and 165°F. Serve hot.