Make Ahead Turkey Gravy Recipe

spoon lifting turkey gravy from a gravy boat.

4.85 from 13 votes

Smooth, rich turkey gravy can be made in advance so you don't need to wait on the turkey to finish cooking to make the gravy with drippings. Instead, roast turkey legs on top of onions, carrots, and celery and then simmer them in stock before turning it into a silky homemade gravy to pour over all the things!

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Author Melissa Williams

Ingredients

3 large turkey legs
1 medium yellow onion roughly chopped
4 large carrots washed & peeled
4 large celery stalks
8 tablespoons butter divided
1 teaspoon Kinder's Buttery Steakhouse Seasoning or any all-purpose seasoning
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 teaspoon smoked paprika
½ teaspoon black pepper
4 tablespoons all purpose flour
4 cups chicken stock or turkey stock

Instructions

Preheat the oven to 350° F.
Lay the chopped onion, carrots and celery into the bottom of a 9x13 baking dish.
1 medium yellow onion, 4 large carrots, 4 large celery stalks
Place the turkey legs on top of the veggies.
3 large turkey legs
In a small microwave safe bowl, melt 4 tablespoons of butter.
8 tablespoons butter
Add the steakhouse seasoning, poultry seasoning, garlic salt, smoked paprika, and pepper to the butter and whisk to combine.
1 teaspoon Kinder's Buttery Steakhouse Seasoning, 1 teaspoon poultry seasoning, 1 teaspoon garlic salt, 1 teaspoon smoked paprika, ½ teaspoon black pepper
Pour the seasoned butter over the turkey legs.
Bake for 45 minutes or until the turkey legs and veggies are golden brown. The goal isn't to cook the meat through, we're roasting for flavor, so no need to check internal temperature.
Transfer the legs and all the veggies and drippings from the baking dish to a large pot.
Pour in the 4 cups of stock and bring to a boil. Once boiling, turn the heat to low. Cover with a lid and simmer for one hour.
4 cups chicken stock
Use a slotted spoon to remove the vegetables and legs from the pot. Alternatively, you can pour the mixture through a strainer.
To a large saucepan over medium heat, melt 4 tablespoons of butter.
Once melted, whisk in the flour until it thickens (you're making a roux).
4 tablespoons all purpose flour
Carefully whisk in the stock.
Continue whisking over medium heat until the mixture is thick and bubbly.
Add salt and pepper to taste.
Serve or transfer to a container to store in the fridge until you need it.

Notes

Store the gravy in the fridge for up to 3 days or the freezer for 3-4 months.
You can make this completely and store it, or you can make the stock portion of it and store it at that point before adding it to the roux if you like.
For additional flavor and color, try adding fresh herbs like sage or parsley.
If you can't find Kinder's Buttery Steakhouse Seasoning, Montreal chicken or steak or any all-purpose seasoning will work.
Don’t throw away those turkey legs, you can pick the meat off to add into your greens.

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