Make Ahead Turkey Gravy

In my family, there’s no such thing as “just enough” food. We’re Italian — which means Thanksgiving isn’t complete without both a traditional turkey dinner and a first course of baked ziti or stuffed shells.

My grandmother always said, “If you’re cooking one pot of gravy, you might as well make two.” So now, every year, we make this rich, golden make-ahead turkey gravy before the big day — and then another batch using the turkey drippings the morning of.

We just like to have a lot of gravy — there’s never enough! These days my family calls me The Gravy Master, because I’m in charge of every pot on the stove. This Make Ahead Turkey Gravy makes a flavorful, silky gravy you can pour over everything — turkey, mashed potatoes, stuffing, and even leftover sandwiches the next day. If you enjoy this recipe check out my Top 10 Side Dishes for Thanksgiving!

📏 Batch Options

This broth makes about 10 cups.

• 1 batch uses 4 cups broth → yields ~6–8 cups gravy.
• 2 batches use 8 cups broth.
• Half batch for smaller meals = 2 cups broth + halve all other ingredients.

Make a double or even 2½ batches if you’re feeding a crowd or love extra gravy for leftovers (the answer is always yes).

👝 How to Store Leftovers

If you’re not ready to make your gravy right away, you can store the homemade broth on its own!

• Let the broth cool completely, then strain again through a fine mesh sieve if you want it extra smooth.
• Pour into Rubbermaid Easy Store containers or freezer bags.
• Store in the refrigerator up to 4 days or freeze for up to 3 months.
• Thaw overnight in the fridge before making your gravy.

(Pro tip: freeze it in 2–4 cup portions so you can make just the amount you need later!)

💡 Tips & Tricks

• Press those veggies! Use a masher to squeeze every drop of flavor from the roasted vegetables into the broth.
• Make it darker. Add a dash more Gravy Master for that deep holiday color.
• Smooth operator. If your gravy gets too thick, whisk in a little extra broth until silky.
• Plan ahead. Freeze in 2-cup portions so you can defrost just what you need.

❤️ Why You’ll Love It

• Freezer-friendly & stress-saving
• Deep roasted turkey flavor without any rush on Thanksgiving Day
• Customizable — double it, triple it, or serve some over leftovers
• And most importantly… it makes you the Gravy Master too 

🥣 How to Reheat & Fix the Sauce

Leftovers are half the fun, right? My family always makes extra Make-Ahead Turkey Gravy just so we can enjoy it again the next day. Here’s how to bring it back to that fresh-off-the-stove goodness:

Oven: Cover with foil and warm at 350°F for about 15–25 minutes, until it’s hot and bubbly again.

Microwave: Reheat in short bursts (30–60 seconds), stirring in between so it heats evenly.

Stovetop: Warm slowly over low to medium heat, stirring often.

If your gravy thickens up in the fridge — totally normal! — just stir in a splash of milk, cream, chicken broth, or even water until it loosens up and gets silky smooth again. Go slow, a tablespoon or two at a time, and it’ll come right back to life.

Storage Tip:

Keep your Make-Ahead Turkey Gravy in an airtight container for 3–4 days in the fridge, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Now you’ve got dinner ready all over again — Italian style 

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