Giblet gravy is a staple for many families’ Thanksgiving and Christmas dinners. Typically made from the giblets (neck, heart, gizzard and liver) that come with a whole turkey, this savory gravy usually also utilizes the tasty pan drippings from roasting the bird. However, when you don’t have those drippings on hand, you can still make rich, delicious giblet gravy.
Why Make Giblet Gravy Without Drippings
There are several good reasons you may need to go the no-drippings route for your holiday gravy:
-
You prepared your turkey another way besides roasting, like grilling, smoking or frying Those methods don’t produce the usual roasting pan drippings
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You roasted turkey pieces like breasts or thighs rather than a whole bird, again missing out on those flavorful drippings.
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You want to prepare your gravy ahead of time before roasting and carving the turkey to save time and work on the big day
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You are making gravy to go with other entrées or side dishes, not just turkey.
How to Make Giblet Broth
The key to deeply flavorful gravy is starting with a rich homemade giblet broth. Here’s how:
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Rinse the neck, heart, gizzard and liver from your turkey’s giblet packet. Place in a saucepan and add enough water to cover by a few inches.
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Bring to a boil over high heat, then reduce to a gentle simmer for 2-4 hours until the giblets are very tender. Skim off any foam or scum that rises to the top.
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Remove the cooked giblets with a slotted spoon Reserve for another use like Giblet Stuffing The remaining liquid is your giblet broth,
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For even more flavor, add aromatics like onion, celery and herbs to the pot with the giblets. Strain out solids before using broth if desired.
Creating the Roux
With flavorful giblet broth in hand, now make a simple roux to thicken and enrich the gravy. A roux is equal parts fat and flour cooked together.
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Melt 4 Tbsp butter in a skillet over medium heat. Whisk in 4 Tbsp all-purpose flour until smooth.
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Cook, stirring constantly, for 2-3 minutes until bubbling and golden brown. The roux is ready.
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For gluten-free gravy, use cornstarch instead of regular flour.
Putting It All Together
Now it’s time to blend the giblet broth and roux for gravy magic:
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Whisk the hot giblet broth into the roux a little at a time until smooth and incorporated.
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Bring to a boil, then reduce heat and simmer gently for 5-10 minutes, stirring often, until thickened to desired consistency.
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Season with salt, pepper and other herbs or spices as desired. Thyme, sage and poultry seasoning are all good choices.
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For the smoothest texture, pour through a mesh strainer before serving if needed to remove any odd bits.
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Keep warm over very low heat for serving, or cool and refrigerate for up to 4 days. Reheat gently before serving.
Handy Variations
Customize your giblet gravy any way you like:
-
For veggie gravy, use vegetable broth instead of giblet broth.
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Punch up flavor with Worcestershire, soy sauce, miso or bouillon.
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Sauté aromatics like onions and garlic before making roux.
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Add mushrooms, thyme, parsley or other herbs.
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Splash in wine, bourbon or brandy for a little kick.
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Substitute bacon drippings or duck fat for the butter.
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For silky texture, blend or process with an immersion blender before serving.
With this easy method, you can enjoy rich, hearty giblet gravy on your holiday table even without turkey drippings. The secret is starting with a flavorful homemade broth and finishing with a classic roux. Adapt it to your taste by playing with herbs, spices and other add-ins. Enjoy giblet gravy’s savory goodness without the work of roasting a whole turkey.
More About This Recipe
- You can make homemade gravy without the hassle of roasting a turkey, thanks to this easy gravy recipe from Betty Crocker. All you need is some chicken broth, chicken bouillon granules, pepper and a little flour — maybe some browning sauce, if you’ve got it on hand. With these four ingredients, you’ll have silky, savory gravy for your mashed potatoes in 15 minutes. Not quite the gravy recipe you were looking for? Don’t worry, Betty’s got gravy recipes galore, plus step-by-step instructions on how to make gravy.
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- Prep Time 15 min
- Total 15 min
- Servings 8
- Ingredients 5
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- 2 cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth
- 2 teaspoons chicken bouillon granules
- Dash of pepper
- 1/4 cup Gold Medal™ all-purpose flour
- Browning sauce, if desired
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- Step 1 In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
- Step 2 In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
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Turkey Gravy | How To Make Turkey Gravy Without Pan Drippings | Thanksgiving Recipes | Ep. 479
FAQ
How to make gravy without the turkey drippings?
To make a good turkey gravy without drippings, you’ll need to make a roux, or a combination of flour and fat that acts as a thickener for the gravy. Add a flavorful broth and some aromatics, and you’ve got yourself a Thanksgiving gravy that rivals gravy made from drippings.
How do you make gravy from giblets?
Place the giblets in a saucepan and cover with 1.2 litres/2 pints water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
Why are there no turkey drippings?
Why Are There No Drippings From My Turkey? This could be because you didn’t baste your turkey or because your turkey wasn’t fully thawed when you started baking it.