How to Make Turkey Gravy Ahead of Time

Why it works

Gravy is stock thickened with flour cooked in fat, and neither needs the finished bird. America's Test Kitchen's make-ahead gravy for a crowd builds everything from 6 turkey drumsticks, thighs or wings plus the neck and giblets, and saves the roasting pan drippings for a last-minute boost. More birds and sides are in our turkey hub.

The method, from wings or necks

ATK roasts the turkey parts with chopped carrots, celery, onions and a halved head of garlic at 450°F for 1 to 1 1/2 hours, until well browned. Everything goes into a pot with 10 cups of chicken broth, 2 cups of dry white wine and thyme, and simmers until reduced by half, about 1 1/2 hours. Strain it and chill it at least 2 hours, until the fat sets on top.

Lift off about 1/2 cup of that fat, cook it with 1/2 cup of flour for about 2 minutes until honey colored, gradually whisk in the stock and simmer about 10 minutes. That makes about 2 quarts. Our turkey giblet pan gravy works the same way on a smaller scale: the giblet broth and a dark roux are made before the turkey comes out, and the broth can be refrigerated within 2 hours if you make it a day early.

How long it keeps

Sources disagree. ATK says its gravy keeps 3 days in the refrigerator, and USDA's Food Safety and Inspection Service (FSIS) says to use refrigerated turkey, stuffing and gravy within 3 to 4 days. The Minnesota Department of Health says gravy should be used within 1 to 2 days. We go with the shorter time: make it no more than 2 days ahead.

Freezing buys more time. FSIS's freezer chart puts meat or poultry gravy at 2 to 3 months for best quality, and ATK says up to 2 months.

To serve, FSIS says to reheat sauces, soups and gravies by bringing them to a rolling boil. Then stir in the defatted drippings and simmer about 2 minutes, as ATK does in its make-ahead giblet gravy. If it's thicker than you like, whisk in warm broth a little at a time, then pour it over classic American mashed potatoes. Our Thanksgiving planner can build the whole cook-day timeline around it.

Fixing lumpy, thin or greasy gravy

Lumpy: pour it through a fine-mesh strainer, pressing on the solids, as both ATK and our recipe do. Next time, add the stock to the roux gradually, whisking.

Thin: simmer it uncovered so the extra liquid cooks off, or whisk in a little flour stirred into cold liquid outside the pot, which helps it go in without clumps, then bring it back to a simmer. Cornstarch thickens about twice as much as flour: Utah State University Extension's substitution chart swaps 1 tablespoon of cornstarch for 2 of flour.

Greasy: fat rises. For the day's drippings, ATK pours them through a fat separator before they go in. For make-ahead stock, chilling does the work: the fat hardens on top and lifts right off.

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