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Perfect Make-Ahead Turkey Bone Broth Gravy Recipe with Fresh Thyme and Bourbon

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A rich, savory turkey bone broth gravy infused with fresh thyme and a splash of bourbon, perfect for make-ahead convenience and comforting meals.

Ingredients

Scale
  • 3–4 pounds turkey bones (leftover roasted or raw)
  • 4–5 sprigs fresh thyme, whole
  • 1/4 cup bourbon (60 ml)
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, chopped
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • About 10 cups water (2.4 liters)
  • 3 tablespoons unsalted butter (45 g)
  • 3 tablespoons all-purpose flour (24 g)
  • Salt, to taste

Instructions

  1. Prepare the Bones and Vegetables: Gather turkey bones with some meat and skin. Roughly chop carrots, celery, quarter the onion, and smash garlic cloves. (10 minutes)
  2. Simmer the Broth: In a large stockpot or Dutch oven, combine turkey bones, carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme. Add about 10 cups cold water to cover. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 3-4 hours, skimming foam occasionally. (3 to 4 hours)
  3. Strain the Broth: Remove pot from heat and strain broth through a fine mesh strainer or cheesecloth into a large bowl or pot. Press gently on solids to extract liquid but avoid forcing bits through. Discard solids. (10 minutes)
  4. Reduce the Broth: Return strained broth to pot and simmer over medium heat until reduced by about one-third, about 30-45 minutes. Taste and season gradually with salt. (30-45 minutes)
  5. Make the Roux: In a small saucepan, melt 3 tablespoons unsalted butter over medium heat. Sprinkle in 3 tablespoons all-purpose flour and whisk continuously for 2-3 minutes until light golden and nutty. (3-5 minutes)
  6. Combine and Thicken: Slowly whisk hot reduced broth into roux about 1/2 cup at a time to temper and avoid lumps. Return mixture to pot and cook over medium-low heat, stirring frequently, until gravy thickens (5-7 minutes). Add broth or water if too thick. (10-15 minutes)
  7. Add Bourbon and Final Seasoning: Stir in 1/4 cup bourbon and a few fresh thyme leaves. Simmer for 2 minutes to meld flavors. Adjust salt and pepper to taste. Remove from heat. (5 minutes)
  8. Make-Ahead Tip: Cool gravy completely before storing in airtight containers. Refrigerate up to 5 days or freeze up to 3 months. Reheat gently on stove, whisking to revive texture.

Notes

Use dried thyme at one-third the amount if fresh is unavailable. Substitute bourbon with apple cider or white wine for non-alcoholic version. For gluten-free, replace flour with cornstarch or arrowroot powder mixed with cold water. Skim foam during simmering for clearer broth. Whisk roux continuously to avoid lumps. Add bourbon at the end to preserve aroma.

Nutrition

Keywords: turkey bone broth gravy, make-ahead gravy, fresh thyme gravy, bourbon gravy, holiday gravy, Thanksgiving gravy, homemade gravy, turkey gravy recipe

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