Making the turkey gravy ahead of time is something I've been doing for decades. Once you try it, you'll never go back to doing the last-minute rush ever again.
You know what I'm talking about. The potatoes are mashed at the last minute, the dinner rolls are heated at the last minute, so many things to see to. By the time you sit down at the table, you're red-faced, frizzy-haired, overheated and generally just done for!
I would suggest setting aside a day to do this right away. Get it done well in advance. You'll have enough broth for stuffing/dressing as well as gravy. Just freeze both until a day or two before you need them. If you make it just three days ahead, just refrigerate it.
(You can make the Cranberry Sauce two days ahead. Try it! You'll never go back to canned!)
Though it's made with just 2 pounds of turkey, the gravy tastes wonderful. But, if you want added flavor or want to increase the amount of gravy, when you take your turkey out of the pan on the big day, combine the pan drippings (minus the fat) and make-ahead gravy for added oomph.
On the matter of broth: I'm a huge fan of store-bought organic free-range low-sodium chicken broth, but NOT for anything to do with a turkey dinner. You MUST make turkey broth, whether this way or with the neck, etc, on the day you roast the turkey. You know I don't like to be dogmatic, but chicken broth is no substitute!
Do you like to make things ahead or do it all on the day?
Make-Ahead Turkey Gravy
(Makes about 4 cups)
The Turkey
2 turkey drumsticks* (about 2 pounds/0.91 kg total)
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon dry sherry plus enough water to make 1/2 cup (4 fluid ounces/118 ml)
* Other parts might work, too, but I've only ever used drumsticks as they are more readily available where I shop.
The Broth
1 medium onion, peeled and halved
2 medium carrots, cut into 3-inch pieces
4 medium celery stalks, cut into 3-inch pieces
Handful of fresh parsley
1 bay leaf
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
2 1/2 quarts (80 fluid ounces/2.36 litres) water
The Gravy
1/3 dip-and-sweep cup (1.67 ounces/47 grams) unbleached all-purpose flour 1 Preheat oven to 400F/205C/Gas6. Lightly oil a heavy-duty quarter sheet pan. Pat the drumsticks dry and place them in the prepared pan. Sprinkle all sides with salt and pepper. Roast for 60 to 70 minutes. Sixty minutes would probably be enough, but I like to get maximum brown bits in the roasting pan. Just be sure you don't let it burn. Burned bits are not good!
4 cups (32 fluid ounces/946 ml) of The Broth
2 Transfer the drumsticks to a 5-quart pot (I use a Le Creuset 5.5-quart round French oven); set aside for the moment.
3 Place the roasting pan on the stove and pour in the liquid a little at a time, stirring and scraping up the browned bits. When pan is completely deglazed, pour the liquid into a jar, bowl or 1-cup glass measure; refrigerate. You'll see from the photo that I ended up with about 1/4 cup of fat, which is perfect!
4 Add vegetables and seasonings to the pot, along with water. Bring to a boil, reduce heat and simmer with lid slightly ajar for 4 hours, checking liquid level after second and third hours and adding more water only if needed.
5 Strain the broth into a 2-quart glass measure. You will have 6 to 8 cups of broth. 6 Transfer your refrigerated pan drippings to a2-quart saucepan and begin heating. Add flour to pan drippings and cook, whisking or stirring constantly, for 2 minutes. 7 Add about 1/2 cup of the stock and whisk briskly until very smooth, then add remaining broth. Bring to a boil, whisking frequently, until the gravy thickens, 5 to 10 minutes. Taste and adjust seasoning. 8 Leave the gravy as is or strain into a 4-cup glass measure. Pour it into a 6-cup glass freezer container. Let cool a bit at room temperature, refrigerate until cold, then freeze until the day before you want to serve it. 9 The day before you want to use it, transfer the gravy from freezer to refrigerator. Reheat the thawed gravy.
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