Make-Ahead Turkey Gravy with Calvados

Okay, folks, let’s talk gravy. Not the sad, lumpy stuff your aunt brings that suspiciously tastes like wallpaper paste (sorry, Aunt Carol, but you know it’s true). I’m talking about the rich, silky, soul-warming elixir that makes everything else on your plate sing a glorious, fatty opera. And guess what? This one’s make-ahead! That means you get to feel like a domestic goddess without the actual last-minute panic of trying to whisk away lumps while simultaneously wrestling a turkey out of the oven. Plus, we’re adding Calvados, because if you’re going to make gravy, you might as well make it fancy enough to impress even the most discerning of dinner guests (read: your mother-in-law). So, ditch the jarred stuff and prepare to elevate your entire holiday spread, because life’s too short for bad gravy.

Last Thanksgiving, I had this whole “I’m a Pinterest mom” fantasy going. I’d made the Make-Ahead Turkey Gravy with Calvados days in advance, a shimmering pot of liquid gold in my fridge, mocking the chaos that was inevitably to come. The day of, I was feeling smug. “One less thing!” I chirped to my husband, who was attempting to carve a turkey with the precision of a toddler wielding a butter knife. Fast forward to dinner, and everyone’s asking for seconds of *my* glorious gravy. My son, bless his innocent, gravy-loving heart, decided the best place to store his extra serving was in his pocket, “for later.” You can imagine the look on his teacher’s face the next morning when he pulled out a soggy, Calvados-infused pocket liner. I mean, at least he thought it was good enough to save for breakfast, right? Parental win, or epic laundry fail? You decide.

Time-Saving Hacks

* Don’t want to dirty a sieve? Use a fine-mesh colander and press down with a spoon. Some bits might get through, but who cares? It’s character.
* Using store-bought turkey or chicken stock? Nobody’s judging. We’re busy people. Just make sure it’s good quality, or you’ll regret it. (Pro tip: always taste your stock before adding it. Some are saltier than a sailor after a long voyage.)
* If you’re too lazy to properly deglaze the roasting pan, just scrape up what you can with a wooden spoon and add a splash of the Calvados right in there. The flavor will still mostly get into the gravy, and who needs a perfectly clean pan anyway?
* Instead of meticulously whisking, use an immersion blender for ultimate smoothness and zero arm fatigue. Just keep it on low, unless you want gravy flying across your entire kitchen. (Don’t ask me how I know.)

Serving Ideas

* Drown your entire plate in it. Mashed potatoes? Gravy mountain. Turkey? Gravy flood. Stuffing? Gravy swamp. There’s no such thing as too much.
* Serve it with a strong cup of coffee the morning after, to revive your weary soul from all that holiday cheer. Or, if the kids truly drove you up the wall, pair it with a stiff glass of wine. You’ve earned it.
* Honestly, just keeping it simple and pouring it over everything savory on your plate is the move. No need for elaborate garnish, unless you want to pretend you’re on a cooking show.

What to Serve It With

Seriously, anything you can get your hands on. Turkey, obviously. Mashed potatoes that are practically begging for a golden shower of this deliciousness. Stuffing, even if it’s from a box (no judgment here). Roasted vegetables, especially Brussels sprouts, because gravy makes everything better. Leftover turkey sandwiches (drizzle a little gravy on the bread – trust me). Or, just a spoon. Sometimes you just need a moment with the gravy, and that’s okay.

✔Tips & Mistakes

Don’t fear the lumps! If you end up with a few, a quick whiz with an immersion blender or a pass through a fine-mesh sieve will fix it. Also, taste, taste, taste! Gravy is not a “set it and forget it” kind of sauce. Adjust seasoning as you go, because every stock is different, and you want that perfect balance. If it’s too thick, add more stock. Too thin? Make a quick slurry of flour or cornstarch and a little cold water, then whisk it in slowly until it reaches your desired consistency. Don’t add dry flour directly, or you’ll be swimming in lumps. Been there, done that, bought the immersion blender.

✔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

Make-Ahead Turkey Gravy with Calvados

Rich and flavorful turkey gravy infused with Calvados, perfect for holiday feasts.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4.5 cup low-sodium chicken broth Choose a good quality for best flavor.
• ▢ 1 medium onion, finely chopped To give depth to the gravy.
• ▢ 3 tbsp unsalted butter Adds richness to the gravy.
• ▢ 0.5 cup Calvados or apple brandy Use for a unique flavor.
• ▢ 0.75 cup all-purpose flour For thickening the gravy.
• ▢ 1 tbsp fresh thyme leaves Or 1 tsp dried thyme.
• ▢ 0.5 tsp black pepper Adjust to taste.
• ▢ 1 tsp salt To taste, consider the saltiness of broth.

Instructions

Preparation Steps

• Melt the butter in a large saucepan over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes.
• Sprinkle flour over the onions, stirring to combine. Cook for another 2 minutes to remove the raw flour taste.
• Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
• Add the Calvados, thyme, salt, and pepper. Let it simmer for 10-15 minutes until slightly thickened.
• Adjust seasoning to your preference and serve warm or store in the refrigerator for later use.

Notes

This gravy pairs beautifully with roasted turkey. For a richer flavor, consider adding a splash of cream just before serving.