Can I make turkey gravy without drippings?

Yes, absolutely! This recipe demonstrates how to create a rich and flavorful gravy using butter, flour, and quality broth, perfect when you don't have pan drippings from a roasted turkey.

What can I use instead of turkey drippings for gravy?

You can successfully make a fantastic gravy using a combination of butter, all-purpose flour (to create a roux), and a high-quality chicken or turkey broth. Some recipes also suggest adding a touch of soy sauce or Worcestershire sauce for added depth and umami flavor.

How can I make my gravy thicker?

The thickness of gravy is primarily controlled by the roux (the butter and flour mixture). If your gravy is too thin after simmering, you can make a small slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Whisk this mixture into the simmering gravy a little at a time until it reaches your desired consistency.

Can I make this no-drippings gravy ahead of time?

Yes, this easy turkey gravy can be made 2-3 days in advance and stored in an airtight container in the refrigerator. When reheating, do so gently on the stovetop over low heat, whisking frequently. If it's too thick, add a splash of extra broth or water until it's smooth again.

Easy Turkey Gravy Without Drippings: Rich & Flavorful in Minutes

Description

A simple, yet incredibly flavorful turkey gravy recipe that doesn't require any pan drippings, perfect for Thanksgiving or any roast. This velvety smooth sauce comes together quickly with pantry staples.

Ingredients

Scale

4 tablespoons unsalted butter
4 tablespoons all-purpose flour (or gluten-free flour blend)
4 cups good quality turkey or chicken broth
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste, depending on broth)
Optional: 1-2 teaspoons soy sauce or Worcestershire sauce for extra depth
Optional: A pinch of dried sage or thyme

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Instructions

Step 1: In a medium saucepan, melt the butter over medium heat until it's bubbly.
Step 2: Whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth, light golden roux forms. This helps cook out the raw flour taste and builds flavor.
Step 3: Slowly pour in the turkey or chicken broth, about 1/2 cup at a time, whisking continuously to prevent lumps. Continue whisking until all the broth is incorporated and the gravy begins to thicken.
Step 4: Bring the gravy to a gentle simmer and cook for 5-7 minutes, whisking occasionally, until it reaches your desired consistency. It will thicken further as it cools.
Step 5: Season with salt and black pepper to taste. If desired, stir in the optional soy sauce or Worcestershire sauce for extra umami, and a pinch of dried herbs like sage or thyme.
Step 6: Serve hot over roasted turkey, mashed potatoes, stuffing, or anything else that could use a boost of rich flavor!

Notes

For an even deeper, richer color, you can cook the roux for an extra minute or two until it's a medium golden brown. If you prefer an extra creamy gravy, stir in a splash of heavy cream at the very end before serving.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop, Whisking, Simmering
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 70 kcal
Sugar: 0g
Sodium: 250mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Description

Ingredients

Instructions

Notes

Nutrition

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