Okay, listen up, buttercups. You know that frantic, last-minute dash, when the turkey is gloriously bronzed, the mashed potatoes are fluffy mountains, and then you remember… the gravy? And suddenly you’re trying to conjure liquid gold out of pan drippings while your guests stare hungrily? Yeah, not this year. This is your ticket to looking like a culinary genius without actually breaking a sweat. We’re talking about Easy Make-Ahead Turkey Gravy, the kind that lets you sip a mimosa while everyone else is still wrestling with their oven timer. It’s rich, it’s luscious, and it’s already done. You’re welcome.

Last Thanksgiving, in a moment of sheer culinary hubris, I decided to “wing it” with the gravy, assuming my pan drippings would magically self-thicken into perfection. My husband, bless his well-meaning heart, offered to “help stir.” Now, when I say “help stir,” I mean he approached the bubbling, fragile roux with the enthusiasm of a toddler in a mud pit and promptly splattered half of it onto my freshly cleaned backsplash. We still had gravy, mostly, but it was a chaotic, sticky mess, punctuated by my whispered threats and his bewildered apologies. This make-ahead version was born from that very incident, a vow to never again trust pre-dinner, high-stress gravy-making to anyone (including myself, apparently).

Why You’ll Love This Easy Make-Ahead Turkey Gravy

Because you deserve to look smug when everyone else is scrambling at the last minute.
It tastes like it simmered for days, but required only a fraction of your actual time. (Don’t tell anyone your secret.)
It’s a forgiving recipe, unlike your mother-in-law when you accidentally overcook the Brussels sprouts.
You can actually enjoy your Thanksgiving dinner instead of doing a gravy-dance between the stove and the table.
It makes enough to drown your entire plate in deliciousness, and then some for those midnight fridge raids.

Time-Saving Hacks

Use good quality store-bought chicken or turkey broth. Seriously, no one will know, and your secret is safe with me.
A little trick I use? If I’m feeling extra lazy (which is most of the time), I’ll make a huge batch of this, freeze some, and then defrost it when I need it. Boom, instant gravy.
When blending, if you’re not into the whole “washing a blender pitcher” thing, an immersion blender is your best friend. Less mess, less fuss, more couch time.

Serving Ideas

Serve this gravy with anything and everything. Honestly, if it sits still, pour gravy on it.

Drowning your mashed potatoes in this stuff is practically a law.
It’s fantastic on roasted turkey, obviously, but also on chicken, pork, or even a fancy grilled cheese. Don’t knock it till you try it.
Pair it with a robust red wine if the kids drove you absolutely bonkers today, or just a sparkling cider if you’re feeling classy.
Keep it simple: a big bowl of gravy and a spoon. No judgment here.

What to Serve It With

Turkey, chicken, mashed potatoes (seriously, drown them), stuffing, leftover turkey sandwiches, that dry piece of toast you found at the back of the pantry… the possibilities are endless.

🧡

MORE OF OUR FAVORITE…

✔Tips & Mistakes

Make sure your roux cooks long enough to get that rich, nutty flavor, but not so long it burns and smells like a forgotten campfire. If your gravy looks lumpy, don’t panic! An immersion blender or a quick trip to the regular blender will fix it right up. Taste, taste, taste! Seasoning is key, and you can always add more salt, but you can’t take it away (unless you add more unseasoned gravy, which is a whole other rabbit hole). Don’t walk away from your roux, it’s like a toddler – turn your back for a second and chaos ensues.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

Pin It Now!