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–+ servings
easy turkey gravy poured into a bowl

Make Ahead Turkey Gravy

This make ahead Turkey Gravy is so incredibly easy to make, kicked up with a touch of cayenne pepper, and just so darn tasty....you NEED this spicy gravy in your life.
Course sauce
Cuisine American, Thanksgiving
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Broth cook time 6 hours
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 82kcal
Author Danielle Wolter


  • 3-4 lbs. turkey parts, (1/4 cup turkey drippings)
  • 4 cups turkey broth, warmed (see below)
  • 1 stick butter (1/2 cup)
  • 1 small onion, minced
  • 1/2 cup flour
  • 2 tbsp. brandy (optional)
  • 2 tbsp. cream
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 tsp. salt (to taste)

Turkey Broth:

  • 3-4 lbs. turkey parts/carcass
  • 4 cups chopped vegetables (carrots, onion, celery, other vegetable scraps)
  • 2 bay leaves


  • Place turkey parts in a pan and roast in a 400 degree oven for 90 minutes. Remove the turkey from the pan and set aside. Scrape the pan drippings into a skillet.
  • Add the butter to the turkey drippings in a skillet and heat to medium heat. Add the flour and stir to combine until a paste forms. Cook, stirring constantly, for about 2 minutes. Add the minced onions and cook for 1 minute.
  • Add the brandy, cayenne pepper and black pepper. Slowly stir in the broth, 1/2 cup at a time until a gravy forms (see note 1). Stir in the cream and salt. Add additional salt to taste if desired.
  • Store in the fridge for up to 1 week, or freeze for future use. To freeze, separate into desired serving sizes and use the FoodSaver® on "moist" setting to freeze packages of gravy. Can also be frozen in freezer safe plastic bags or containers (make sure they are airtight).

Turkey Broth:

  • Combine the turkey pieces, chopped vegetables and bay leaf in the slow cooker. Cover with water and cook on high for 6 hours. Drain (see note 2) and let cool to room temperature. Reserve 4-5 cups for the gravy recipe.
  • Any remaining broth can be stored in the fridge for up to 1 week, or frozen for up to 6 months. To freeze, pour broth into ice cube tray and freeze. Once frozen, transfer to freezer safe bags for storage.


1. If gravy is too thick, add additional turkey broth until desired consistency is reached.
2. The turkey and vegetable parts used to make the stock can be used for another batch of stock. Just follow the same instructions.


Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 405mg | Potassium: 17mg | Vitamin A: 395IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.2mg