Turkey Gravy

Yes—make it completely up to 3 hours before serving, then reheat gently in a saucepan over medium-low heat, whisking occasionally to prevent a skin from forming. You can also refrigerate it for up to 3 days in an airtight container; reheat on the stovetop, thinning with broth if it has thickened too much as it cooled.

Use 2 tablespoons of butter in place of the drippings, or if the drippings are darkened, simply skip them and make gravy with butter, flour, and good-quality broth—it will still taste excellent. You lose some savory depth but gain cleaner, lighter flavor.

Strain it through a fine-mesh strainer, pressing gently with the back of a spoon—this is your safety net and will smooth out any lumps. If you catch lumps early while cooking, pause and whisk vigorously off the heat for 30 seconds, then return to the heat and continue.

Absolutely—replace the wine with an equal amount of additional broth or even water with a splash of lemon juice for acidity. The gravy will be more straightforward in flavor without the wine's subtle complexity, but it will still be delicious.

Pour cooled gravy into an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over medium-low heat, whisking often, and thin with broth if needed to reach the right consistency—gravy thickens as it cools.

Turkey gravy is traditionally spooned over carved turkey, mashed potatoes, and bread stuffing—these three are the classic trio. It also enhances roasted root vegetables, and some people spoon it over turkey sandwiches the day after.