Print

Best Make-Ahead Turkey Gravy from Drippings

make-ahead turkey gravy from drippings - featured image
Print Recipe

This make-ahead turkey gravy from drippings is rich, silky, and packed with flavor. Make it up to three days ahead for a stress-free holiday meal.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), roasted with your favorite seasonings
  • 2 cups turkey or chicken broth, low-sodium
  • 1 cup dry white wine (optional, such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups turkey drippings, strained and defatted
  • 1 cup turkey or chicken broth, additional for thinning
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 bay leaf
  • 1/4 cup heavy cream (optional)
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh herbs like chopped parsley or sage for garnish (optional)

Instructions

  1. Roast the turkey as you normally would. Season with salt, pepper, and garlic powder; stuff cavity with onions, apples, and fresh herbs.
  2. Once turkey is done, transfer to a cutting board to rest. Pour drippings from roasting pan through a fine-mesh strainer into a fat separator or large glass measuring cup. Let sit for 5-10 minutes.
  3. Skim off the fat. If using a fat separator, pour defatted drippings into a bowl. If using a measuring cup, spoon off fat. Reserve fat if desired.
  4. Deglaze the roasting pan: Place pan over two burners on medium heat. Add white wine (if using) and 1 cup broth. Use a wooden spoon to scrape up browned bits from bottom.
  5. Strain again: Pour deglazed liquid through strainer into container with defatted drippings. You should have about 4 cups. If short, top off with more broth.
  6. Cool and store: Let drippings cool completely, then cover and refrigerate for up to 3 days. Fat will solidify on top.
  7. Remove drippings from fridge. Scrape off any solidified fat.
  8. Melt butter in a large saucepan over medium heat. Once foaming, add flour. Whisk constantly for 2-3 minutes until roux is light golden and smells nutty.
  9. Slowly add drippings, whisking constantly. Start with 1 cup, whisk until smooth, then add the rest.
  10. Add broth, thyme, and bay leaf. Whisk to combine. Bring to a gentle simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
  11. Season with salt and pepper to taste. Remove bay leaf. If using cream or balsamic vinegar, stir in now and cook for another minute.
  12. Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
  13. To reheat: Transfer to saucepan and warm over low heat, whisking occasionally. Thin with broth or water if too thick.

Notes

For best results, use a good-quality turkey. If short on drippings, supplement with good-quality broth. The gravy thickens as it cools; thin when reheating. Can be frozen for up to 3 months.

Nutrition

Keywords: make-ahead turkey gravy, turkey gravy from drippings, Thanksgiving gravy, homemade gravy, gravy recipe

Find it online: https://zoeplate.com/best-make-ahead-turkey-gravy-from-drippings-recipe/