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Chef John's Make-Ahead Turkey Gravy
December 06, 2012

Hey, Chef John! Thanks! Made this for Thanksgiving & was so pleased. Followed the recipe exactly & liked it BUT then cheated by adding more flour and butter (might sub some corn starch next time). I wanted a thicker 'gravy base' in order for the gravy to be 'just right' when ALL the pan juices were added at dinner time! Made it thicker than I meant to, but the results are worth repeating. Why? I placed just some of the 'gravy base' from this recipe into a medium sized, lined slow cooker a couple hours before dinner. When the turkey came out of the oven & was removed from the pan, the pan juices went into the slow cooker w/the 'gravy base.' After whisking the gravy mixture, it was just the perfect amount of thickness for my taste! If it hadn't been, I'd have had a touch of easy juggling to do: add more 'gravy base' if it was too thin, or add some chicken stock if it was too thick. Easy fixes! Added touch of balsamic & garlic. Later crocked the turkey bones; pulled the bones out in the morning; ran out of time & crocked the broth a whole day more. The next morning after that, added onions, parsnips, carrots - especially carrots O Best Beloved, etc. In the evening, I added the rest of the 'gravy base', whisked it, stirred in some frozen peas & heated it through. Finally added a bit of turkey to the pot just before serving (just enough time to warm it through so it wouldn't dry out). Best turkey soup I've ever had. That after making the easiest turkey-day gravy ever! Thanks!

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