There are two secrets to making turkey gravy without drippings: toasted flour and brown butter. When combined, they produce a roux with a flavor depth and richness that rivals even the most delectable roasted turkey drippings.
Warm turkey slices, hot mashed potatoes, dressing, or stuffing are all made better by the addition of turkey gravy, which adds moisture and buttery richness. It’s what pulls all of the flavors on the plate together.
Although it’s a must at Thanksgiving and Christmas dinner tables, you don’t have to restrict this indulgence to just two occasions a year. With just three basic ingredients and salt and pepper, you can quickly and easily make flavorful gravy from scratch whenever you want, without having to worry about drips.
Ever craved a rich, flavorful gravy to accompany your Thanksgiving turkey or mashed potatoes but found yourself without drippings? Fear not culinary enthusiasts! This guide will unveil two fantastic methods for creating delectable gravy without relying on those precious drippings.
1. Easy and Delicious Gravy from The Toasty Kitchen
Ingredients:
- 1/4 cup (56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 16 ounces (453 g) broth (chicken, turkey, or vegetable)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Optional Thanksgiving Gravy Additions:
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
Instructions:
- Melt the butter in a saucepan over medium heat. Whisk in the flour until no lumps remain. Cook for one minute.
- Slowly add the broth to the pan, whisking constantly to incorporate. Add pepper and whisk to combine.
- Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
- For the Thanksgiving gravy, add the minced onion and garlic to the melted butter and cook until softened and lightly browned. Add the garlic and cook for an additional 30 seconds. Whisk in the flour until no lumps remain. Cook for one minute.
- Slowly add the broth to the pan, whisking continuously. Add poultry seasoning and pepper, whisking to incorporate. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
- Remove the pan from the heat and season with salt to taste.
Tips:
- Make ahead and store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat by pouring into a saucepan and warming over medium heat. Add water as needed if the gravy is too thick.
- Don’t have poultry seasoning? Try adding a combination of thyme, rosemary, and sage instead.
- Use any type of broth you have on hand, like turkey, beef, pork, or vegetable broth.
- Plan to prepare between 1/4 to 1/2 cup of gravy per person, erring on the higher end for holidays like Thanksgiving.
2. 3-Ingredient Turkey Gravy from Pinch and Swirl
Ingredients:
- 2 cups chicken broth or turkey stock
- 1/4 cup all-purpose flour, sifted if lumpy
- 1/4 cup butter, cut into 4 pieces
Instructions:
- Bring the chicken broth to a simmer in a medium saucepan over medium heat.
- Meanwhile, toast the flour in a dry skillet over medium-low heat, whisking constantly for 3-5 minutes until light golden brown. Transfer to a small bowl and wipe out the skillet.
- Add the butter to the same skillet and cook, stirring constantly over medium heat, until it melts, foams, and turns golden brown with darker brown flecks.
- Immediately stir in the toasted flour and whisk or stir until smooth. Add this mixture all at once to the simmering chicken broth in the saucepan.
- Cook, whisking constantly, over medium heat until the gravy is smooth, thickened, and bubbly. Season to taste with salt and pepper. Serve hot.
Tips:
- If your butter burns, pour it out and wipe out the skillet. Start again at step 3.
- If you end up with lumps in your gravy, strain them out before serving.
- You can easily double or triple this recipe.
Frequently Asked Questions
Q: Can you make turkey gravy ahead of time?
A: Yes! Both recipes can be made up to 3 days in advance and stored in the refrigerator. You can also freeze them for up to 3 months and reheat before serving.
Q: What if my turkey has no drippings?
A: No problem! These recipes provide delicious alternatives for creating gravy without drippings.
Q: Is cornstarch or flour better for gravy?
A: While both can thicken gravy, toasted flour stirred into a roux with brown butter adds significantly more flavor than neutrally flavored cornstarch.
Q: How do you make thin turkey gravy?
A: Add more stock or broth to thin the gravy as desired. However, this may dilute the flavor, so you might need to adjust the seasoning as well.
Q: How do you get rid of lumps in gravy?
A: To avoid lumps, sift your flour before toasting and whisk constantly once you add the roux to the simmering broth. If you do end up with lumps, pour the gravy through a mesh strainer, using a spoon or rubber spatula to press it through, and discard any solids (lumps) left behind. Reheat the strained gravy and serve.
With these two fantastic recipes, you can now confidently create mouthwatering gravy without relying on turkey drippings. Whether you choose the easy and delicious method from The Toasty Kitchen or the 3-ingredient approach from Pinch and Swirl, you’re guaranteed to impress your guests and satisfy your cravings. So, grab your ingredients, get cooking, and enjoy the rich, flavorful gravy that complements your Thanksgiving feast or any other special occasion!
Plan Your Holiday Menu
- Chicken Broth: or turkey stock
- All-Purpose Flour: sifted if lumpy
- Butter: salted or unsalted
How to Make Brown Butter
It’s simple to turn butter into brown butter, which is a nutty, caramelized ingredient that can be used in a variety of savory and sweet recipes. All you need is a pan, some salted or unsalted butter, and a spoon or spatula. No other ingredients are required.
First, cut the butter into equal pieces to help it cook evenly. After that, add the butter to a skillet over medium heat and stir until it foams and sizzles. Stir it for another three to four minutes, or until it turns golden brown with flecks of darker brown.
A word of caution: don’t stop stirring or remove the pan from the heat source because there is a fine line between brown and burned butter. If you aren’t using the butter right away to make a roux, remove it from the heat and transfer it to a heat-safe bowl once the foam has subsided and the butter has deepened in color with some darker brown flecks at the bottom and emits a nutty aroma. Don’t leave the brown butter in the hot pan on its own or it will burn.
You can add any kind of garnish to this recipe, such as sautéed mushrooms, caramelized onions, fresh herbs, or your favorite gravy ingredients.