Make-Ahead Gravy

For some reason, I've struggled to make a great gravy. Last year for Thanksgiving, I made six different kinds of gravy in an attempt to find one that would suit our amazing dry-brined turkey. I tried complicated ones, simple ones, ones that you could make ahead, and others that were made last minute using the roasting pan. This recipe not only made the best results, but it has been the most consistent and repeatable. As odd as it may seem, don't skip the soy sauce, as it adds a hint of umami and depth. If you've struggled to make your own gravy, try this recipe.

Homemade Ingredients

Prep: 30 min
Cook: 2 hour 30 min
Total: 3 hour
Yields 6 cups

Homemade Stock (optional but highly recommended)
2 quarts water, or more
1 turkey neck
4 celery sticks, halved
3 carrots, halved
1 onion, quartered
10 parsley stems with leaves
In a large stock pot, cover turkey neck, celery, carrots, onion, and parsley with 2 quarts of water, or more. Bring to a boil over high heat.
Reduce heat to a simmer and let cook until aromatic and water has turned a light yellow, about 2 hours.
Remove from heat and strain to remove solids. Reserve stock. Stock will keep in the fridge for up to three days.
Turkey Drippings
When turkey is done roasting, scrap bottom of pan with a wooden spoon. Carefully pour pan drippings into a measuring cup or separator. Let rest for 30 minutes. Remove fat with a small measuring cup and pour flavorful drippings into a second measuring cup. This will allow you to retry if you end up pouring in fat.
Gravy
4 ½ cups reserved stock (or store-bought chicken stock)
Heat stock in a small saucepan over medium heat until steaming. Transfer to a measuring cup and set aside.
1 stick butter
In a separate medium saucepan, melt butter on medium heat until foam subsides.
½ cup chopped onion
Add onions and cook, stirring occasionally, until translucent, about 5 minutes.
½ cup flour
Sprinkle flour over onions and stir with a wooden spoon to combine. Stirring constantly, cook until flour is golden to brown, adjusting heat down if necessary to prevent burning, about 3 to 5 minutes.
reserved stock
In a slow, steady stream, whisk in 4 ½ cups of warmed stock. Whisk over medium heat until gravy thickens slightly, about 5 minutes.
1 teaspoon tamari or soy sauce
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Add soy sauce, salt, and pepper and whisk to combine.
Note: If you are preparing this in advance, you can cool the roux sauce that you've made, cover it, and chill in the fridge. When ready to finish gravy, bring to a simmer in saucepan over medium heat. If you are preparing it 'just in time', you can ignore this step.
1 ½ to 2 cups reserved turkey drippings
Add turkey drippings to warmed gravy and whisk to combine.
For smooth gravy, strain gravy through a fine mesh strainer into a medium, non-reactive bowl.
Taste seasonings and adjust as necessary. Serve warm.