Can you make the gravy ahead of time?

Yes. Gravy reheats really well, so you can make it a few hours ahead of time or even 1-2 days ahead of time. It will thicken significantly with time, so if you're serving it the next day, you may wish to add more chicken broth to thin it out.

Can you freeze gravy?

Yes. Gravy also freezes really well, so if you have any left over, place it into an airtight container and freeze for up to 3 months.

Can I make turkey gravy without roasting a whole turkey?

I have just the recipe for you! Turkey Gravy without roasting a whole turkey recipe

How can I prevent lumpy gravy?

Make sure to whisk the entire time when you are adding the flour to the turkey fat, until the flour is completely incorporated and smooth. Cook it for another minutes, then slowly pour in the turkey liquid/broth, also whisking the whole time. Do this over medium heat, not high heat. This should prevent any lumps from forming in the first place. If you do get any lumps, you can pour the gravy through a fine mesh sieve and get rid of any lumps.

The Best Turkey Gravy

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The best turkey gravy is silky smooth, rich and so flavorful. It’s also one the easiest things you will can make for a holiday meal.

Author: Olga's Flavor Factory
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 1/2 cups 1x
Category: Miscellaneous

Ingredients

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1/4 cup turkey fat or butter
1/4 cup all purpose flour
2 cups turkey dripping and/or broth (chicken broth or vegetable broth)

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Instructions

This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
Carefully spoon the fat into a measuring cup. You should have at least 1/4 cup of the turkey fat. If your turkey is on the leaner side, or you’re cooking a wild turkey, add additional butter or oil, to have 1/4 cup.
You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups.
Heat up the turkey fat until it’s simmering in a medium saucepan.
Add the flour and whisk to combine until the flour is completely incorporated and the mixture is smooth.
Cook for about a minute, to cook off the raw flour taste, whisking the whole time.
Gradually pour in the turkey liquid (or chicken broth), whisking the whole time again.
Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
Simmer the gravy until it thickens, about 5 minutes. Set aside.
Serve with mashed potatoes and turkey.
You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you’re serving it the next day, you may wish to add more chicken broth to thin it out.

Notes

This will make a small amount of gravy. If you are serving a large group of people, I highly recommend doubling the recipe. (If you’re roasting a larger turkey, you should have plenty of dripping to make a double batch of gravy.)

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/the-best-turkey-gravy/