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Best Make-Ahead Brown Butter Sage Turkey Gravy

make-ahead brown butter sage turkey gravy - featured image
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This make-ahead brown butter sage turkey gravy is rich, flavorful, and completely stress-free. Made up to three days in advance, it features nutty brown butter, crispy fried sage, and a silky smooth texture that will elevate any holiday meal.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 12–15 fresh sage leaves
  • ½ cup (60g) all-purpose flour
  • 4 cups (960ml) low-sodium turkey or chicken stock
  • ¼ cup (60ml) turkey drippings (optional)
  • ¼ cup (60ml) dry white wine (optional)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 bay leaf

Instructions

  1. Brown the Butter: Place a large skillet or saucepan over medium heat. Add 1 cup unsalted butter. Let it melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns a deep golden amber color with a nutty aroma (5-7 minutes). Remove from heat immediately.
  2. Fry the Sage: While the butter is still hot, add 12-15 fresh sage leaves. They will sizzle and crisp up in 1-2 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate. Set aside.
  3. Make the Roux: Return the pan with the brown butter to medium heat. Sprinkle in ½ cup all-purpose flour. Whisk constantly until smooth and cook for 2 minutes until the roux turns light golden and smells nutty. (If making ahead, cool, cover, and refrigerate for up to 3 days.)
  4. Add the Stock: Slowly pour in 4 cups low-sodium turkey or chicken stock, whisking constantly. Add the bay leaf if using. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until thickened and coats the back of a spoon.
  5. Season and Finish: Remove the bay leaf. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon fresh thyme (if using). Taste and adjust seasoning. If using white wine, stir in ¼ cup and simmer 1 minute. If using turkey drippings, stir them in now. Crumble the crispy sage leaves over the top and stir gently.
  6. Cool and Store: Let the gravy cool to room temperature (about 30-45 minutes). Transfer to an airtight container and refrigerate for up to 3 days. The gravy will thicken as it cools.
  7. Reheat: On serving day, pour gravy into a saucepan and warm over medium-low heat, whisking occasionally. If too thick, add stock or water 1 tablespoon at a time until desired consistency. Taste and adjust seasoning before serving.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in seconds. For a smoother gravy, warm the stock slightly before adding to the roux. This gravy freezes well for up to 3 months. If you don’t have fresh sage, use 1 teaspoon dried sage added with the stock.

Nutrition

Keywords: brown butter gravy, sage gravy, make-ahead gravy, turkey gravy, Thanksgiving gravy, holiday gravy, homemade gravy

Find it online: https://evabake.com/best-make-ahead-brown-butter-sage-turkey-gravy/