When you’re already prepping your turkey ahead it only makes sense to take advantage of all the parts you’d normally toss and turn them into the most flavorful make-ahead turkey gravy.
This method is such a time-saver. It frees up space on Thanksgiving Day, guarantees a deeply flavorful gravy, and lets you use the neck, giblets, skin, and herb scraps that typically get thrown away. It’s the exact technique I used while prepping my 3-Phase Citrus Garlic Herb Turkey.
Whether you’re hosting a big crowd or keeping it small, this gravy eliminates the “last-minute panic” of waiting for drippings. You make the rich turkey stock ahead, reduce it, build a silky roux, and finish with a glossy, perfectly seasoned gravy that reheats like a dream.
It truly tastes like it simmered all day — and no one will know you made it days before.
❤️ Why You’ll Love Make-Ahead Turkey Gravy
Make-ahead friendly – No more scrambling to whisk gravy while juggling 10 other dishes on Thanksgiving Day. It reheats like a dream.
Uses what you’d normally throw away – Neck, giblets, herb scraps… all get turned into deep flavor.
Silky and glossy – The white wine, reduced stock, and light-brown roux give restaurant-level texture.
🍗 Ingredients
Turkey Neck & Giblets – The backbone of your gravy. Browning them builds deep, savory flavor.
Onion, Celery & Carrots – Classic aromatics that add sweetness and depth without overpowering.
Herbs – Sage, Thyme, Rosemary & Parsley stems perfume the stock without taking over.
Chicken Stock – Gives you a flavorful liquid base to build on and reduce.
White Wine – Deglazes the pan and adds brightness and acidity.
Butter + Flour (Roux) – Creates the silky, glossy texture that makes gravy… gravy.
Salt & Pepper – Season generously at the end as the flavor intensifies during reduction.
👩🍳 How to Make Make-Ahead Turkey Gravy
Brown the Turkey Parts
Add the turkey neck, giblets (minus liver), and any extra skin/wing tips to a medium or large pot over medium heat. Add chicken stock and cook until the liquid evaporates and the turkey parts begin to brown. Continue cooking until a deep golden fond forms on the bottom.
Deglaze
Pour in white wine and scrape up all the browned bits with a wooden spoon.
Add Aromatics + Herbs
Add the chopped onion, celery, and carrots, along with sage, thyme, rosemary, and parsley stems. Toss to coat in the fond and cook for 2–3 minutes.
Add Remaining Stock & Simmer
Pour in the remaining chicken stock from your quart. Bring to a simmer and cook for 30–45 minutes to reduce and concentrate the flavor. Strain and set the stock aside.
Make the Roux
In a separate pan, melt butter, then whisk in flour. Cook until the roux turns light golden, about 1–2 minutes.
Finish the Gravy
Slowly whisk the hot turkey stock into the roux until smooth. Return everything to the pot and simmer for 5–10 minutes until the gravy is thick, glossy, and silky. Season with salt and pepper to taste.
🪄 Tips & Tricks
Strain twice — for a perfectly smooth, silky gravy.
Don’t rush the fond — this is where the flavor lives.
Reduce until it tastes “big” — gravy flavor should be bold, not watery.
👝 How to Store or Reheat
Fridge: Up to 4 days
Freezer: Up to 3 months
To reheat:
Warm over low heat, whisking occasionally. Add a splash of stock or water to loosen to your desired consistency.
🤔 Common Questions
No — this method is designed to be made before the turkey cooks.
Yes! Stir in a few spoonfuls at the end for extra richness.
Use ½ cup stock + 1 tsp apple cider vinegar.
Make-Ahead Turkey Gravy
Ingredients
For the Stock
- Turkey neck
- Turkey giblets, minus liver
- Optional: extra turkey skin or wing tips
- 1 quart chicken stock, plus more as needed
- 1 small onion, roughly chopped
- 2 –3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
- 3 –4 sage leaves
- 3 –4 thyme sprigs
- 1 small rosemary sprig
- Handful of parsley stems
- Kosher salt + black pepper
For the Gravy
- Fond from browning turkey parts
- ¼ cup dry white wine
- Turkey stock, from above — use ½ cup first, then the rest of the quart
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt + pepper
Instructions
Brown the Turkey Parts
- Add the turkey neck, giblets (minus liver), and any extra skin/wing tips to a medium or large pot over medium heat. Add ½ cup chicken stock and cook until the liquid evaporates and the turkey parts begin to brown. Continue cooking until a deep golden fond forms on the bottom.
Deglaze
- Pour in ¼ cup white wine and scrape up all the browned bits with a wooden spoon.
Add Aromatics + Herbs
- Add the chopped onion, celery, and carrots, along with sage, thyme, rosemary, and parsley stems. Toss to coat in the fond and cook for 2–3 minutes.
Add Remaining Stock, Simmer & Strain
- Pour in the remaining chicken stock from your quart. Bring to a simmer and cook for 30–45 minutes to reduce and concentrate the flavor. Strain and set the stock aside.
Make the Roux
- In a separate pan, melt 2 tbsp butter, then whisk in 2 tbsp flour. Cook until the roux turns light golden, about 1–2 minutes.
Finish the Gravy
- Slowly whisk the hot turkey stock into the roux until smooth. Return everything to the pot and simmer for 5–10 minutes until the gravy is thick, glossy, and silky. Season with salt and pepper to taste.
When I was done making this gravy, I only had a little over one cup! It was super tasty, but I decided I had reduced it too much, so I added a cup of broth right before dinner. Then it was too watery 🙁