Need gravy handled before the turkey comes out of the oven and everybody starts circling the kitchen? This simple make-ahead gravy does exactly that. You build a quick butter-and-flour base, whisk in broth, chill it, then finish it with defatted turkey drippings on Thanksgiving Day for deeper flavor without the last-minute panic.
It makes about 2 cups, which works out to roughly eight 1/4-cup servings. The base is inexpensive, freezer-friendly, and a smart little insurance policy if your holiday timing tends to get adventurous.
Ingredients
- 3 tablespoons flour
- 3 tablespoons butter or margarine
- 2 cups chicken broth or turkey stock
- Salt, to taste
- Pepper, to taste
If you’re using this for Thanksgiving dinner, turkey drippings stirred in at the end give it a richer, more roasted flavor. For a plain make-ahead version, broth alone still gets the job done just fine.
Instructions
- Melt the butter in a medium saucepan over medium-high heat.
- Whisk in the flour until smooth and fully incorporated.
- Continue cooking, whisking constantly, for 2 to 3 minutes after the mixture starts to bubble.
- Gradually add the chicken broth or turkey stock, whisking constantly so the gravy stays smooth.
- Cook, stirring and whisking, until the gravy thickens, then bring it to a boil.
- Remove the pan from the heat and season with salt and pepper to taste.
- Cool the gravy, then refrigerate it if you’re making it up to 4 days ahead.
- On serving day, reheat the gravy. After the turkey is done, pour the drippings into a jar or fat separator, skim off the fat, and stir the drippings into the hot gravy.
If you need a turkey timing refresher, How to Prepare a Turkey & 3 Ways to Cook It pairs nicely with this recipe and saves a lot of guesswork.
Tips for Smooth Gravy
The easiest way to avoid lumps is to cook the flour and butter together first, then add the broth slowly while whisking. Dump the liquid in all at once and the gravy will remind you who’s boss.
Keep the whisk moving, especially during the first few additions of broth. Once the roux loosens into a smooth paste, the rest of the liquid blends in much more easily.
If a few stubborn lumps still show up, pour the gravy through a fine strainer before chilling or serving. Nobody needs to know.
Serving Suggestions
Spoon this gravy over sliced turkey, mashed potatoes, dressing, or biscuits. It also works well as a light sauce for leftover turkey bowls the next day, which is handy when the refrigerator is full of holiday odds and ends.
If you like keeping a pantry backup on hand, Chicken or Turkey Gravy Mix is another practical option for busy holiday meals.
Storage and Make-Ahead
Refrigerate the cooled gravy in a covered container for up to 4 days. For best quality, cool it promptly and keep the refrigerator at 40°F or below. The USDA recommends using cooked leftovers within 3 to 4 days, which includes gravy.
For longer storage, freeze the gravy in airtight containers. A conservative quality estimate is up to 2 to 3 months in the freezer. Thaw it in the refrigerator, then reheat to a full simmer or gentle boil, whisking well to bring the texture back together.
If you’ve already added turkey drippings, keep the same refrigerator window of up to 4 days. You may notice slight separation after chilling or freezing, but a steady whisk over heat usually smooths it right out.
💸 Budget101® Price Breakdown: Make Ahead Gravy
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Flour |
$2.96 |
3 T. |
$0.03 |
|
Butter or margarine |
$1.98 |
3 T. |
$0.19 |
|
Chicken broth or turkey stock |
$1.44 |
2 C. |
$0.72 |
|
Salt |
$0.62 |
1 ≈ a light shake or pinch |
$0.01 |
|
Pepper |
$2.48 |
1 ≈ a light shake |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.96 |
👨👩👧👦 Cost Per Serving |
$0.12 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb
- Salted Butter, 16 oz
- Chicken Broth, 32 oz
- Iodized Salt, 26 oz
- Ground Black Pepper, 3 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Make Ahead Gravy
Absolutely. Turkey stock gives you a deeper roasted flavor, while chicken broth keeps things mild and flexible. Use the same 2-cup amount, then taste before adding extra salt because stock can be saltier than broth.
That short cook time smooths out the roux and gets rid of the raw flour taste before the broth goes in. It also helps the flour absorb the fat evenly, which makes lump-free gravy a lot easier to pull off.
Whisk hard while the gravy is hot, then strain it through a fine mesh sieve if needed. If the lumps are stubborn, an immersion blender can smooth them out fast, but strain first if you want the cleanest texture.
Yes, you can. Margarine will still make a workable roux, but butter usually gives better flavor. If your margarine has a higher water content, whisk a little more carefully at the start so the flour blends in smoothly.
Start with a few tablespoons and work up to about 1/2 cup, tasting as you go. Drippings add salt and concentrated turkey flavor quickly, so a little goes a long way and keeps the gravy from turning greasy.
Yes, and it scales cleanly. Double everything to make about 4 cups, but use a larger saucepan so you have room to whisk properly once the broth goes in. Crowded pans are where smooth gravy goes to misbehave.
That’s normal. Reheat it gently and whisk in extra broth 1 to 2 tablespoons at a time until it loosens to the texture you want. Cold gravy always looks firmer than hot gravy, so don’t thin it too aggressively at the start.
Let it simmer a little longer first, because flour-thickened gravy needs a few minutes to reach full body. If it still needs help, whisk 1 tablespoon flour with a little cold broth until smooth, then add it slowly and simmer again.
You sure can, and it’s smart if you only need a little at a time. Freeze it in small airtight containers or silicone muffin cups, then thaw what you need in the refrigerator so you’re not reheating a whole batch for one plate of leftovers.
Mashed potatoes are the obvious winner, but biscuits, dressing, roast chicken, and open-faced turkey sandwiches all do well here. Since the base is made with broth instead of heavy cream, it sits nicely on richer holiday sides without turning everything into paste.
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🖨️ Print-Friendly Make Ahead Gravy
Make Ahead Gravy
Ingredients
- 3 tablespoons flour
- 3 tablespoons butter or margarine
- 2 cups chicken broth or turkey stock
- Salt to taste
- Pepper to taste
Equipment
Instructions
- Melt the butter in a medium saucepan over medium-high heat.
- Whisk in the flour until smooth and fully incorporated.
- Continue cooking, whisking constantly, for 2 to 3 minutes after the mixture begins to bubble.
- Gradually add the chicken broth or turkey stock, whisking constantly until smooth.
- Cook until thickened, then bring the gravy to a boil.
- Remove from the heat and season with salt and pepper to taste.
- Cool completely, then refrigerate up to 4 days ahead or freeze in airtight containers.
- Reheat before serving. If desired, add skimmed turkey drippings on serving day for extra flavor.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated refrigerator storage: up to 4 days in a covered container.
Estimated freezer storage for best quality: 2 to 3 months in an airtight container.
Prep and cook times are estimated from the written method.
