Chris Prosperi gives full credit for his Make Ahead Turkey recipe to the wondrous Ina Garten, who first gave us all the idea in her invaluable cookbook, Make It Ahead. What Chris does here is tell you how to make his fabulous gravy, then use it to warm your turkey ahead of the dinner, no matter how you cook the bird. Goodbye stress, and so fantastic. We’re all doing it this Thanksgiving!
On-Demand: Listen to Faith and Chris talk about his gravy recipe as well as many other Thanksgiving recipes.
Need more holiday recipes? Check out our page devoted to Our Best Thanksgiving Recipes.
- 1 turkey cooked, any size and cooking method you like
- 1 teaspoon oil
- 1 cup onion small, diced
- 1 tablespoon garlic chopped
- 1 strip bacon chopped
- 1 teaspoon paprika
- 1/2 cup red wine
- 2 cups chicken broth
- 1 tablespoon maple syrup
- 2 tablespoons corn starch mixed with 2 tablespoons cold water
- 2 tablespoons butter
- turkey drippings
- Take large oven proof serving platter and pour about 1/3-1/2 inch of hot gravy on the bottom of the platter. Then carve the turkey and arrange the slices on top of the gravy. We like to fan the breast meat in the middle and leave the drum sticks whole (see picture.) Place the platter in a preheated 325 degree oven for 15 minutes or until the turkey is warmed through. Serve extra gravy on the side.
- Heat oil in a 4 quart sauce pot and add onions, garlic, and chopped bacon and cook over medium heat for 7-10 minutes. Stir in the paprika and cook for an additional 2 minutes.
- Pour the red wine into the saucepan and simmer until it is reduced by half. Add in the 2 cups of broth and maple syrup and return to a simmer. Mix the corn starch with the cold water and while stirring the gravy, pour in the corn starch mixture to thicken the gravy.
- Taste and adjust seasonings with salt. Stir in butter and puree with immersion blender for smooth gravy or leave chunky. The day of add the turkey drippings.
Update: As a variation, Chris sometimes adds balsamic vinegar (for its acidity), a splash of Worcestershire sauce, and a little black pepper to his basic gravy. Faith suggested substituting just a touch of Marmite for the Worcestershire sauce. Check out Chris's Super Simple Gravy recipe.
Michael, the Chris Prosperi gravy recipe is posted on the site, as you can likely see. Good luck; it’s delicious! Happy Thanksgiving! — Faith
Really isn’t the simple gravy that he discussed on show. The one with Worcestershire sauce and that British flavoring.
Right. That one you’re interested in is linked up in the Recipe Note, or find it here. Happy Thanksgiving!
Hi, Chris. I like the “make ahead” idea, but I am frying the turkey so I won’t have any drippings. Is this gravy good without the drippings, or is there a substitution for them? Thank you and enjoy the holiday! -JB
JB, I just conferred with Chris Prosperi and he says you have two options. You could go to a major supermarket and buy turkey necks and giblets, and simmer them in the gravy for 20 minutes. Strain and serve. Or, and this one is what I’d do, make the gravy as Chris instructs, but when you cook the onions, add 5 strips of bacon. (You won’t need the oil.) That bacon flavor will give it meaty flavor. Enjoy! — Faith
I have been working on perfecting my turkey gravy to make Thanksgiving day less stressful . Two weeks ahead I buy drumsticks and wings at the market and roast them at high heat in the oven. After removing from the pan and enjoying a pre- Thanksgiving feast, I add chicken or turkey broth to the pan and scrape the drippings. At this point you can add sherry or port and continue to reduce or add some bacon drippings, if you wish. Store in a freezer container and add to your drippings on Thanksgiving Day and proceed with your method for making gravy. It’s very concentrated and rich tasting. Enjoy.
Marie, that sounds fabulous. Very impressed! Cheers, Faith Hey, please also visit us on Facebook. If you “like” us when you’re there, we’ll send you our Hot Tip Feed!
I’ve enjoyed your show for years! Just now getting into the computer after decades.Keep up the good work keeping us on top of things….Have a delicious Holiday !
Well, thanks so much, Charles, and a warm welcome to the internet! – Robyn
Is this the same recipe that you discussed adding the Marmite to? If so how much do you suggest? Im trying to make this minus the turkey drippings and bacon so that its vegetarian.
Here’s the most recent one Chris mentioned on the show: https://foodschmooze.org/recipe/chriss-super-simple-gravy/ (also linked up in the Recipe Note). Happy Thanksgiving!
Thank You! Happy Thanksgiving to you as well.
On the Oct. 29th show with Ina Garten, Faith commented on the fact that gluten free baked goods often have a metallic taste. I’m fairly certain that’s caused by the excessive amounts of baking powder called for in many GF recipes.