Do-ahead Turkey Gravy

This message goes out to all the procrastinators who swore they’d never wait until the last minute again to put together their Thanksgiving feast: Make this gravy now. We bring you this quick do-ahead courtesy of Chef John Pitblado, our wonderful, in-house expert on all regional American cuisines.

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You’re welcome¬†to go ahead and make your own Turkey Stock, but we prefer to make that after the bird is cooked with the drippings. You can make this gravy 5 days ahead of the big day with easy-t0-find turkey stock in under 10 minutes.


Do-Ahead Turkey Gravy

1/2 Onion, sliced
1/4 cup Lard, Turkey or Duck fat
1/4 cup Flour
1 qt Turkey stock (also works with chicken and beef stocks, but since it's Thanksgiving)...
Salt and white pepper, to taste
Lemon juice, to taste


  1. In a medium saucepan, combine the onions and fat and cook over medium heat until he onions are translucent and tender (about 5-8 minutes).
  2. Add the flour to the onions and stir until the flour lightly browns and smells toasty (about 1-2 minutes).
  3. Start whisking and pour the stock in with the heat on medium, slowly and in 1 cup increments. You'll notice the gravy thickening as you go, and once it is velvety (but not too thick, as it thickens as it cools), pour it through a strainer.
  4. Salt and pepper to taste first, then add a splash of lemon, adding more if needed.