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Sliced roast turkey in brown gravy, with cranberry sauce, creamed corn, and coleslaw
Pan Gravy

Make-ahead turkey pan gravy

Prep 15 min Cook 30 min Total 45 min Servings 12

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cook the roux to a light brown for flavor, and add hot liquid gradually while whisking for lump-free gravy.

Techniques in this recipe

Ingredients

Method

  1. 01

    Roast wings, onion and carrot at 425°F for 45 minutes until deep brown.

  2. 02

    Transfer to a pot with broth and bay; simmer 1 hour. Strain; you should have about 5 cups.

  3. 03

    Melt butter in a saucepan, whisk in flour and cook 4 minutes over medium until peanut-butter brown.

  4. 04

    Whisk in the hot stock gradually and simmer 10 minutes until thick. Refrigerate up to 3 days.

  5. 05

    On the day, skim the fat from the turkey drippings, deglaze the roasting pan with a cup of the gravy, and whisk it all back in with sage. Season.

Notes & swaps

  • Cook the roux to a light brown for flavor, and add hot liquid gradually while whisking for lump-free gravy.

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