Give yourself plenty of time for this: The turkey stock can be made a couple of days in advance and you can make the finished gravy a few days before serving as well, which will free up another burner on the big day.
While it’s certainly a project, depending on how you like to prepare for guests (looking at all of you Type A’s, Virgos, and Ravenclaws), this can be less stressful than pondering how to make gravy after you’ve roasted your turkey—and when guests are walking in the door.
For the “Play It by Ear” Host
If you’re not quite an over-preparer and not quite a procrastinator, Why-Is-It-So-Good Gravy is your answer. It’s an impressive, reliable gravy recipe you can make from scratch without too much stress.
Instead of pan drippings, from-scratch stock, or roux, this rich, crowd-pleasing favorite is founded in roasted turkey (or chicken) wings, ginger, peppercorns, garlic, shallots, mushrooms, and the umami powerhouse known as MSG.
The best part: You can feasibly whip it up the day of the dinner or decide to take care of it the day before—just leave out the vinegar and MSG if you}re planning to go the make-ahead route. You’ll want to add those last as you’re reheating the gravy.
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
For the Last-Minute Cook
If working days in advance isn’t quite your style, we recommend an easy gravy recipe that starts with a pan sauce made right in your roasting pan when the bird is resting. This Classic Turkey Gravy with Thyme goes fast—from pan to table you’re looking at about 20 minutes, tops. And with only six ingredients, it’s about as speedy and simple as a gravy can get but with zero compromises on depth and flavor.
Since you’re not spending as much time on layering the flavors in this method, you’ll want to splurge on high-quality store-bought poultry stock and take the time to develop a deep golden brown roux. You can easily use all-purpose flour here in a pinch, but Wondra, which is more finely ground, makes for an extra silky sauce and is worth seeking out.
Give yourself plenty of time for this: The turkey stock can be made a couple of days in advance and you can make the finished gravy a few days before serving as well, which will free up another burner on the big day. While it’s certainly a project, depending on how you like to prepare for guests (looking at all of you Type A’s, Virgos, and Ravenclaws), this can be less stressful than pondering how to make gravy after you’ve roasted your turkey—and when guests are walking in the door.Make-Ahead GravyThis do-ahead gravy skips the pan drippings.View RecipeFor the “Play It by Ear” HostIf you’re not quite an over-preparer and not quite a procrastinator, Why-Is-It-So-Good Gravy is your answer. It’s an impressive, reliable gravy recipe you can make from scratch without too much stress. Instead of pan drippings, from-scratch stock, or roux, this rich, crowd-pleasing favorite is founded in roasted turkey (or chicken) wings, ginger, peppercorns, garlic, shallots, mushrooms, and the umami powerhouse known as MSG.The best part: You can feasibly whip it up the day of the dinner or decide to take care of it the day before—just leave out the vinegar and MSG if you}re planning to go the make-ahead route. You’ll want to add those last as you’re reheating the gravy. Why-Is-It-So-Good GravyA make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.View RecipeFor the Last-Minute CookIf working days in advance isn’t quite your style, we recommend an easy gravy recipe that starts with a pan sauce made right in your roasting pan when the bird is resting. This Classic Turkey Gravy with Thyme goes fast—from pan to table you’re looking at about 20 minutes, tops. And with only six ingredients, it’s about as speedy and simple as a gravy can get but with zero compromises on depth and flavor.Since you’re not spending as much time on layering the flavors in this method, you’ll want to splurge on high-quality store-bought poultry stock and take the time to develop a deep golden brown roux. You can easily use all-purpose flour here in a pinch, but Wondra, which is more finely ground, makes for an extra silky sauce and is worth seeking out.