Stop making gravy on Thanksgiving!

By Vanessa Greaves
Updated September 08, 2020
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Credit: lutzflcat

Hear me out: Of course you should make Thanksgiving gravy. I'm just saying you should stop making it on Thanksgiving Day. Why? Because it's time-consuming, takes up valuable stovetop space, and if things go wrong, it'll take even more time to fix (I'm looking at you, lumpy gravy).

What you should do instead is make gravy days or even weeks before Thanksgiving and stash it in your freezer until turkey day.

Here's how to make gravy ahead of time and how to give it a final boost of freshly roasted turkey flavor right before serving.

How to Make Make-Ahead Gravy

1. Choose the Right Recipe

Now that you're going to give yourself plenty of gravy-making time, use a recipe that makes rich, flavorful stock from scratch. Make-Ahead Turkey Gravy has you roast turkey wings and onions before simmering them with broth, carrots, and thyme to make turkey stock. Then you'll use that stock to make gravy. See how it's done!

2. Hold the Cream

If your recipe is enriched with milk or cream, don't add it until you're heating up the gravy on Thanksgiving. For example, if you're making Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine, you would follow the recipe, but stop short of adding cream. Just remember to do it on Thanksgiving!

3. Stash It Away

After making gravy, you should let it cool before storing it in the fridge for up to two days, or freezing it for up to three months (per USDA guidelines). More: Get tips to safely freeze, thaw, and reheat foods.

Credit: Allrecipes

4. Last-Minute Flavor Boost

A plentiful stash of make-ahead gravy is going to save you so much time and effort on Thanksgiving. The one and only thing you have to do before serving is to add skimmed and strained pan juices from the roast turkey, whisk in the optional milk or cream, and adjust the seasonings to taste.

Check out our collection of Thanksgiving Gravy Recipes.