Looking for an Easy Homemade Gravy to serve with your holiday feast? This recipe doesn’t require turkey drippings and only takes a few minutes to prep for a fantastic addition to any meal.
Thick and creamy, this flavorful gravy will have your guests raving! Gone are the days of store bought gravy – you can make your own without much fuss at all.
As Thanksgiving approaches, many of us look forward to enjoying a delicious roast turkey with homemade gravy. For gravy traditionalists making gravy from the fatty pan drippings of a roasted turkey is an essential part of the holiday meal. However trends like deep-frying, smoking, or cooking just turkey breasts have made classic pan drippings harder to come by. Even if you roast a whole turkey, you may prefer to prepare your gravy ahead of time. Fortunately, you can make flavorful, hearty turkey gravy without using drippings. This comprehensive guide will teach you how.
Why Make Turkey Gravy Without Drippings?
There are several good reasons you may want to make your Thanksgiving gravy without relying on drippings:
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You are deep-frying or smoking your turkey instead of roasting it in a pan These cooking methods don’t produce drippings
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You want to prepare your gravy in advance so you have one less thing to worry about on the big day.
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You are only cooking a turkey breast instead of a whole bird so you won’t have enough drippings.
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You simply want an easy, foolproof gravy recipe without having to wait for the bird to roast.
The Basics: How to Make Gravy Without Drippings
The basis of any good gravy is a simple roux – a mixture of equal parts fat and flour that thickens and adds richness. Here’s how to start:
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Melt 2-4 tablespoons of butter in a saucepan. You can also use oil or rendered turkey fat.
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Whisk in an equal amount of all-purpose flour. Cook for 1 minute, whisking constantly.
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Gradually whisk in 2-3 cups turkey, chicken or vegetable broth, scraping up any bits from the pan.
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Simmer until thickened, 5-10 minutes. Season with salt, pepper and herbs.
This simple gravy can be made up to 3 days in advance. Simply reheat gently before serving.
Turkey Gravy Ingredients & Substitutions
Roux:
The roux provides thickening and richness. Equal parts butter and flour is classic, but oil or turkey fat can be substituted for the butter. For gluten-free gravy, use cornstarch instead of flour.
Broth:
Turkey, chicken or vegetable broth lends flavor. For vegetarian gravy, use all vegetable broth. For richer flavor, try adding a spoonful of miso paste.
Seasonings:
Salt, pepper and herbs like thyme, sage and poultry seasoning add flavor. Drippings often provide seasoning, so be sure to add enough herbs and seasoning to your no-drippings gravy.
Aromatics:
Sauteing onion, garlic, celery or mushrooms in the butter before making the roux adds richness and depth. This step can be skipped but is recommended.
Other flavor boosters:
Worcestershire sauce, soy sauce, bouillon and wine add savory meaty flavor and umami.
Tips for the Best Gravy Without Drippings
Follow these tips for smooth, flavorful gravy every time:
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Whisk constantly when adding broth to the roux to prevent lumps.
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Simmer gravy gently over low heat so it doesn’t stick to the pan.
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For a silky gravy, strain through a fine mesh sieve after cooking.
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For a thicker gravy, simmer longer to reduce the liquid. For thinner gravy, add more broth.
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Taste and adjust seasoning at the end, once gravy has thickened.
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Make up to 3 days ahead and reheat gently before serving.
Gravy Variations & Serving Suggestions
Basic gravy made with the simple roux method leaves room for endless variations:
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Herb gravy: Stir in thyme, sage, rosemary, parsley and other fresh or dried herbs.
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Mushroom gravy: Saute chopped mushrooms before making the roux.
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Onion gravy: Saute diced onions and garlic in the butter before the roux.
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Bacon gravy: Cook chopped bacon first, use bacon fat for the roux.
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Celery gravy: Add chopped celery and leaves when sauteing aromatics.
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Potato gravy: Mash cooked potatoes into the finished gravy for added thickness and richness.
Delicious ways to serve your gravy:
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The classic: Turkey, mashed potatoes, stuffing and cranberry sauce
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Biscuits and gravy – an easy weeknight dinner
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Gravy over rice or pasta adds savory flavor
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Use as a sauce for chicken, pork or beef entrees
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Drizzle over roasted vegetables or tater tots
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Add flavor and moisture to sandwiches, dips and casseroles
Frequently Asked Questions
How much gravy per person?
Plan on 1/3 to 1/2 cup gravy per diner. Make extra as needed.
Can I freeze gravy? Yes, freeze for up to 3 months in airtight containers. Thaw overnight in fridge before using.
Is flour necessary? Flour or cornstarch is vital to thicken the gravy properly. Omitting it will result in a thin, watery gravy.
Can I use wine? Yes, add a splash of wine when making the roux or simmering the gravy for extra flavor.
Is gravy safe for leftovers? Store gravy leftovers for 3-4 days in the fridge. Reheat gently before serving.
Help, my gravy is lumpy! Whisk constantly when adding broth to prevent lumps. If lumps form, strain gravy through a fine mesh sieve.
The Takeaway
When pan drippings aren’t an option, you can still pull off a perfect Thanksgiving feast with savory, full-flavored homemade turkey gravy. A simple roux-based gravy only requires a few pantry staples and comes together in under 30 minutes. Get creative with herbs, spices and add-ins to make your no-drippings gravy special. Leftovers will become a delicious staple to use on everything from biscuits to sandwiches. With these tips, you’ll never stress over gravy again!
Let’s Make Easy Homemade Gravy!
Over medium heat, melt the butter in a saucepan.
Mix in the chopped onion and cook until softened.
Storage and Reheating
Homemade gravy can be stored in the refrigerator in an airtight container for up to 5 days.
To freeze leftover gravy, allow it to cool to room temperature before freezing. Divide the gravy into portions that make sense for your needs. You can use ice cube trays, small containers, or freezer-safe resealable bags. Make sure to leave some room since the gravy will expand while freezing.
When youre ready to use the frozen gravy, move it to the refrigerator to thaw slowly. You can also thaw it in the microwave (in an appropriate container) or on the stovetop in a saucepan over low heat while stirring frequently. Reheat the gravy to your desired serving temperature.