The Secret to Perfect Turkey Gravy Without Drippings

As Thanksgiving approaches, many home cooks start planning their holiday menus For most, turkey and gravy are non-negotiable The savory, silky gravy adds so much flavor and moisture to the turkey, potatoes, stuffing, and more. It brings the whole meal together.

But what if you don’t have those flavorful pan drippings from roasting a turkey? Don’t panic! You can still make impeccable gravy without them,

I have made gravy without drippings for years. My family deep fries our turkey, so there are never any drippings. Through trial and error, I’ve landed on a simple method for gravy packed with rich, meaty flavor using just pantry staples.

In this article, I’ll explain my easy, foolproof process for gravy success without drippings or roasting a turkey. You’ll also find tips on enhancing flavor, fixing common gravy mishaps, storing and reheating leftover gravy, and customizing it for different diets.

Let’s get started!

The Key Gravy Ingredients

Here are the main ingredients I use to make dynamite gravy without drippings:

• Broth or stock: This provides the base flavor. Chicken, turkey, beef or vegetable broth all work beautifully. I like to use low-sodium broth and season it myself.

• Butter: I prefer unsalted, but you can substitute salted butter or oil if you prefer. The fat is crucial for making the roux.

• Flour: All-purpose flour thickens the gravy and should be whisked to prevent lumps.

• Seasonings: Salt, pepper and herbs like thyme, sage or poultry seasoning add flavor. Get creative with spices!

Step 1: Make a Roux

The secret to incredible gravy without drippings starts with making a simple roux.

• Melt the butter in a saucepan over medium heat.

• Whisk in an equal amount of flour until smooth.

• Cook for 2-3 minutes, until the mixture turns light golden brown.

This combination of fat and flour thickens the gravy and adds nutty, toasted flavor.

Step 2: Slowly Add Broth

Once your roux is ready, it’s time to add the broth.

• Bring the broth to a simmer in a separate pot.

• Slowly whisk the hot broth into the roux a little at a time.

• Keep whisking vigorously to prevent lumps!

• Simmer until thickened, about 5 minutes.

At first, the gravy will appear thin. But don’t worry, it will gradually thicken as the starch from the flour absorbs the liquid.

Step 3: Season and Serve!

After cooking for a few minutes, the gravy is ready for its finishing touches.

• Add any extra seasonings you like. Get creative!

• Taste and add salt and pepper as desired.

• Garnish with fresh herbs.

And that’s it – smooth, luxurious gravy without the drippings! Now ladle it over everything on your holiday table.

Flavor Boosters

If you want an extra flavor punch, try adding any of the following as you simmer the gravy:

• Minced onion and garlic

• Diced mushrooms

• Thyme, sage, rosemary or parsley

• A splash of soy sauce or Worcestershire

• Dash of cider vinegar

• Spoonful of concentrated turkey or chicken bouillon

Handy Tips for No-Drippings Gravy

Getting lumps out: Strain the gravy through a mesh sieve if any flour lumps sneak in.

Thinning: Whisk in extra broth or water to thin.

Thickening: Simmer longer to reduce or make a slurry with cornstarch.

Storing: Refrigerate up to 4 days or freeze for 4-6 months.

Reheating: Gently reheat on the stovetop, adding more liquid as needed.

Customizing Your Gravy

You can easily adapt this easy gravy recipe:

• For vegetarian gravy, use vegetable broth.

• For vegan gravy, use oil instead of butter and vegetable broth.

• For gluten-free gravy, use cornstarch or gluten-free flour instead.

• For lower sodium, use unsalted butter and no-salt-added broth.