You already have a full plate on Thanksgiving Day—literally. Between timing the turkey, juggling oven space, and managing side dishes, making gravy from scratch can feel like one task too many. The smart move: Make it ahead of time.
Real home cooks know this simple prep step pays off big—and in the Good Housekeeping Test Kitchen, we've been swearing by this strategy for years! By making your gravy now, you'll have one less thing to worry about later. And, it is still possible to end up with a gravy that has deep, developed flavor (a jar of store-bought can't even compare). When it’s time to eat, all you’ll need to do is reheat and whisk in a few spoonfuls of those golden turkey drippings for fresh, just-made taste.
How to prepare turkey gravy in advance
You don't have to roast a whole turkey, don't worry. Instead, you'll roast turkey wings and aromatic vegetables to give your gravy incredible depth—while requiring less effort and time. Start with this Make-Ahead Turkey Gravy recipe: It’s rich, silky, and infused with herbs like thyme and rosemary.
Once your gravy has finished cooking, you'll want to cool it properly before freezing. Here's how:
- Pour the finished gravy into a wide, shallow bowl or divide it into smaller containers (2–3 cups each) so it cools quickly and evenly.
- To speed things up, set the bowl in a larger pan or bowl filled with a few inches of ice water, stirring occasionally to release steam.
- Cool to room temperature fast—bring it below 70°F within about two hours, and don’t leave it out longer.
- Transfer to airtight, freezer-safe containers (like Souper Cubes!) or zip-top bags—leaving an inch of space at the top—and freeze.
The day before Thanksgiving, move the gravy to the fridge to thaw overnight. On the big day, reheat gently—either in a saucepan over low heat or in a microwave-safe glass container, whisking occasionally. Just before serving, whisk in a few spoonfuls of pan drippings from your freshly roasted turkey—a simple trick that gives your make-ahead gravy that just-made taste.
Why it’s worth it
- Less chaos on the big day: You can focus on carving, sides, and guests instead of stirring a pot at the last minute.
- More flavor: Gravy actually gets better as it rests; freezing and reheating deepen those savory notes.
- A head start for leftovers: Make a little extra for turkey sandwiches or open-face hot plates the next day.
After hosting countless Thanksgivings, I've learned that the best gravy is the one that’s already done by the time your guests walk in. A small bit of prep now makes for a calmer, more delicious holiday later—because Thanksgiving should taste like comfort, not chaos.
Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez
