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Chef John's Make-Ahead Turkey Gravy
November 16, 2013

I just finished making this. Last year I decided to try a new gravy recipe on Thanksgiving and for the first time ever, I had to toss everything and depend on jarred gravy. Not fun and most embarrassing!! Well, it took a few hours, but no rush since Thanksgiving is a couple weeks away. The only thing I changed was used 4 carrots and 4 celery stalks and used 8 cups of chicken stock and 2 cups of water per other reviewers. After simmering for the 3 hours, I only ended up with 4 cups of stock, not 6. I just added 2 more cups of water with 2 tsps. of chicken bouillon. It came out smooth as silk and my husband's eyes actually sparkled when he tasted it. He was very impressed and I think it beat every gravy we've made for 31 years of marriage. Hubby said it probably won't last until Thanksgiving. I plan on freezing it and thawing that day to save the craziness trying to make gravy with the entire family watching and waiting for dinner to be ready. I highly recommend trying this!!

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