When the turkey is ready for carving, all of the sides and gravy have to be ready to go. So I've been been using this recipe for years to make my gravy ahead of time. I make it the morning of Thanksgiving. Then when I take the turkey out of the oven, I just add some of the turkey drippings to the gravy and reheat it.
1 stick of butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 cups warm turkey or chicken stock
- Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
- Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill.
- When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or to gravy. Taste and adjust seasoning, then serve.