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How To Make Turkey Gravy Without Drippings
This flavorful turkey gravy without drippings will be the star of your Thanksgiving dinner. You can even make it ahead of time!
Servings 16 people
Calories 68kcal
Cost $8.75
Equipment
- fine mesh strainer
- large saucepan
- wooden spoon
- whisk
- mixing bowls
- gravy boat
- cutting board
- knife
- measuring cups and spoons
Ingredients
- 3 Tablespoons unsalted butter
- 1 small yellow onion about 1 cup, small dice
- 1 carrot diced
- 1 celery rib diced
- 4 sprigs fresh thyme
- 5 Tablespoons all-purpose flour
- 4 cups turkey stock
- 2 Tablespoons unsalted butter melted
- ¼ cup Sherry cooking wine
- 2 bay leaves
- salt and pepper
- 1 teaspoon chopped fresh thyme
Instructions
- Melt butter in a large saucepan over medium heat. Add onion, carrots, celery, and thyme sprigs. Stir frequently and cook until the vegetables soften and the onions' edges begin to brown about 5-6 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
- Whisk in 1 cup of turkey stock and 2 Tablespoons of melted butter and cook, whisking constantly, until thickened, about 30-60 seconds.
- Whisk in the remaining turkey stock and the wine until combined.
- Add bay leaves, bring to a simmer, and simmer until thickened and glossy, about 10 minutes.
- Season gravy with salt and pepper to taste.
- Pour the turkey gravy through a fine-mesh strainer over a medium-sized bowl, and discard solids.
- Stir in chopped thyme.
- Pour gravy into a gravy boat. Serve.
Video
Notes
- This recipe makes 4 cups of gravy.
- I like to make homemade turkey stock for this recipe.
- You can use chicken stock if you can’t find turkey stock.
Storage and Make-Ahead Tips
Make Ahead: You can make the gravy up to 3 days in advance and store it in an airtight container in the refrigerator. Freeze: Pour cooled gravy into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Thaw: Thaw the gravy overnight in the refrigerator. Reheat: Reheat gently over medium-low heat, adding a splash of stock or water to loosen the consistency if needed.Nutrition
Serving: 0.25cup | Calories: 68kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg