Turkey Gravy Without Drippings
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Unrated
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Prep Time
4 hrs
-
Cook Time
13 mins
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Total Time
4 hrs 13 mins
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Servings
12
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Calories
116 kcal
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Course
Condiments
-
Cuisine
American
Turkey Gravy Without Drippings
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This rich and delicious Turkey Gravy Without Drippings recipe uses chicken broth that is cooked down with roasted turkey and vegetables to add extra flavor. It's perfect for pouring over chicken, turkey, mashed potatoes, and more!
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Ingredients
- 8 turkey thighs trimmed, or 10 wings, separated at the joints
- 2 medium carrot chopped coarse
- 2 medium celery chopped coarse, ribs
- 2 medium onion chopped coarse
- 1 head garlic chopped
- vegetable oil spray
- 10 cups chicken broth plus extra as needed, low-sodium
- 2 cups white wine dry
- 2 tablespoons thyme dried leaves
- butter as needed, unsalted
- 1 cup all-purpose flour unbleached
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the thighs, carrots, celery, onions, and garlic together in a roasting pan and spray with vegetable oil spray. Roast, stirring occasionally, until well browned, 1 ½ to 1 ¾ hours.
- Transfer the contents of the roasting pan to a large pot. Add the broth, wine, and thyme and bring to a boil, skimming as needed. Reduce to a gentle simmer and cook until the broth is brown and flavorful and measures about 10 cups when strained, about 1 ½ hours. Strain the broth through a fine-mesh strainer into a large container, pressing on the solids to extract as much liquid as possible, discard the solids. (The turkey broth can be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.)
- Let the strained turkey broth settle (if necessary) then spoon off and reserve ½ cup of the fat that has risen to the top (add butter as needed if short on turkey fat). Heat the fat in a Dutch oven over medium-high heat until bubbling. Whisk in the flour and cook, whisking constantly, until well browned, 3 to 7 minutes.
- Slowly whisk in the turkey broth and bring to a boil. Reduce to a simmer and cook until the gravy is very thick, 10 to 15 minutes. Season with salt and pepper to taste and serve. (The gravy can be refrigerated in an airtight container for up to 2 days; reheat gently, adding additional chicken broth as needed to adjust the consistency).
Notes
- Taste test: Test your gravy while it thickens. If it could use a little salt and pepper, add both as needed to suit your preference.
- Try fresh herbs: Use fresh thyme and even some parsley for a burst of herbaceous flavor.
- Strain well: Press the veggies through the mesh strainer really well to extract as much flavor as possible. Remove any chunks that make it through for a smooth gravy.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Cholesterol
0.4mg
(0%)
Sodium
73mg
(3%)
Potassium
279mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1757IU
(35%)
Vitamin C
4mg
(4%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 73mg | 3% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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