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Easy Make-Ahead Turkey Gravy

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“I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!”
4 cups

Ingredients Nutrition


  1. In a medium saucepan, melt butter and whisk in flour.
  2. Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
  3. Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
  4. Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
  5. Remove from heat and season with salt and pepper.
  6. At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

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