Make-Ahead Pan Gravy

Planning ahead? Much of the gravy can be made one to two days in advance. Finish it up once the turkey comes out of the oven.

Start to finish time: 20 minutes day before; 15 minutes to finish (done while turkey is resting)

Ingredients

  • 1 stick of butter
  • 1/2 cup flour
  • ½ cup chopped onion
  • 4-5 cups turkey stock or chicken stock
  • Kosher salt and black pepper

Directions

  1. Melt butter in a medium saucepan, then add onions. Cook until onions are translucent, about 5 minutes. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
  2. Gradually whisk in 4 cups of stock until mixture thickens and is smooth.
  3. Cool, cover, and refrigerate until ready to finish (up to 2 days).
  4. When ready, reheat over low heat, stirring. Or, if using turkey drippings, once turkey is removed from pan, place pan over 2 burners, turned to medium high. Slowly add the prepared gravy mixture, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.