How to Make Turkey Gravy without Drippings
How to Make Gravy Without Drippings
While traditional gravy uses pan drippings for flavor, you can make a simpler version using poultry or meat broths. The most basic recipe uses nothing more than flour as a thickener, but you can make creamier gravies using milk or glossier gravies using cornstarch.
Makes 5 cups (1.25 L)
1/2 cup (125 ml) butter
1/2 cup (125 ml) all-purpose flour
4 cups (1 L) broth or stock, any flavor
1 tsp (5 ml) ground black pepper
2 Tbsp (30 ml) fresh chopped parsley (optional)
Rich and Creamy Gravy
Makes 3 cups (500 ml)
1/2 cup (125 ml) unsalted butter
1 large onion, chopped
1/4 cup (60 ml) all-purpose flour
2 cups (500 ml) broth or stock, any flavor
1 Tbsp (15 ml) heavy cream or milk
1/2 tsp (2.5 ml) ground black pepper
1 Tbsp (15 ml) brandy (optional)
Makes 4 cups (1 L)
2 Tbsp (30 ml) cold water
2 Tbsp (30 ml) cornstarch
6 Tbsp (90 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
1 to 2 shallots, minced
30 fl oz (900 ml) broth or stock, any flavor
1/4 tsp (1.25 ml) ground black pepper
Melt the butter.Place the butter in a large saucepan and set it over medium heat. Allow the butter to melt completely.
- To help the butter melt faster, cut it into six to eight chunks before tossing it into the saucepan.
- Rotate the saucepan as needed to spread the butter evenly across the bottom.
Whisk in the flour.Sprinkle the flour evenly over the melted butter, then quickly and continually whisk the two ingredients together.
- Add the flour gradually to prevent any of it from burning or clumping together.
- After combining all of the flour and butter, continue whisking for another 1 or 2 minutes. Prolonged exposure to heat should "cook out" the raw flour taste and give the resulting gravy better flavor.
Gradually add the broth.Pour the broth or stock into the saucepan, whisking well and continually after each addition.
- Use chicken or turkey broth to create a gravy for poultry dishes, or beef broth to create a classic beef gravy. For a generic brown gravy, consider using two parts beef broth and one part chicken broth.
- Continue cooking the gravy until the mixture bubbles. Once it bubbles, it should also thicken to the right consistency.
Season the gravy.Sprinkle the gravy with black pepper and chopped parsley, if desired. Mix well to combine.
- Adjust the amount of each seasoning to taste.
- Since canned broth is usually quite salty, extra salt usually isn't needed. You can add some to the gravy if desired, however.
Serve.Remove the pan from the stove and serve the gravy while it's still hot.
- If you aren't ready to serve it yet but plan to do so soon, keep the pan on the stove over very low heat until the rest of the meal is ready. Stir the gravy occasionally.
- If you won't be ready to use the gravy soon, pour it into an airtight container and refrigerate it. Simmer it on the stove until heated through prior to serving.
Rich and Creamy Gravy
Melt the butter.Add the butter to a large saucepan and set it over medium-low heat. Allow the butter to completely melt.
- Cutting the butter into smaller chunks can help it melt faster.
- Occasionally turn the saucepan as the butter melts. Doing so should spread the butter over the bottom of the pan more evenly.
Cook the onion.Add the chopped onion to the melted butter. Cook, stirring occasionally, for 12 to 15 minutes or until the onions are lightly browned.
- If you're in a hurry, you can increase the heat to medium and shorten the cook time to about 5 to 8 minutes. You should not increase the heat beyond that, however, since doing so may burn the onions.
- Adding onions to the gravy base will add more flavor, which is especially important when you aren't working with pan drippings.
Whisk in the flour.Sprinkle the flour over the onions and butter. Quickly and completely whisk it into the contents of the pan.
- After the flour has absorbed the remaining butter, continue cooking for another 1 to 2 minutes so that the heat can remove the raw flour taste.
Pour in the broth.Gradually pour the broth into the saucepan, whisking continuously to combine. Cook for another 4 to 5 minutes, or until the gravy bubbles and thickens.
- If you haven't done so already, increase the heat to medium.
- Note that you can use any broth for this recipe. You can even combine broths to create a more complex flavor. For instance, using two parts beef broth and one part chicken broth can create an appetizing brown gravy suitable for potatoes and other side dishes.
Whisk in the brandy, if desired.If you want to further deepen the flavor profile of the gravy, add the brandy. Stir well to combine and cook for another 2 or 3 minutes.
- The heat should break down the alcohol while you cook it, leaving only the flavor behind.
Add the cream.Remove the gravy from the heat and pour in the cream or milk. Whisk well to combine.
- It's best to use room temperature or slightly warmed dairy to prevent it from curdling once it touches the hot gravy.
- Continue whisking until the gravy takes on an even coloration.
Season the gravy.Sprinkle the gravy with ground black pepper, to taste, then stir to combine.
- Since most broths are already quite salty, you probably won't need to add any salt, but you may still do so if you prefer gravies with stronger, saltier tastes.
Strain, if necessary.You can serve the gravy as it is, but if you don't want chunks of onion in it, strain out the onions by pouring the gravy through a strainer.
- Choose a strainer with medium holes. Fine mesh strainers will also work, but you may need to force the thick liquid gravy through these tiny holes using a spatula.
Serve.Enjoy the gravy while it's still hot.
- If you need to keep it warm, set the saucepan back on the stove over very low heat and whisk it occasionally until you're ready to use it.
- You can refrigerate leftovers in an airtight container, but you'll need to heat them on the stove again prior to use.
Combine the water and cornstarch.Whisk the two ingredients together in a small bowl until the cornstarch dissolves, forming a thick slurry. Set the dish aside.
- Cornstarch and flour are both thickeners, but cornstarch also gives thickened liquids a mild gloss, while flour alone can leave gravies looking dull. Since cornstarch is sensitive to prolonged cooking, however, you'll need to use both cornstarch and flour as thickeners in this recipe.
Melt the butter.Toss the butter into a large saucepan and set it over medium to medium-high heat. Let the butter melt completely.
- Cutting the butter into smaller pieces prior to adding it may help the butter melt faster.
- Spread the melted butter over the entire bottom of the pan by shifting the pan as it melts.
Add the shallot.Toss the chopped shallots into the melted butter. Cook, stirring frequently, for 30 to 60 seconds or until the shallots become notably fragrant.
- Shallots have a mild, sweet onion taste that is also somewhat reminiscent of garlic. If you don't have any, you can use 1/4 cup (60 ml) chopped sweet onion or 2 large, minced garlic cloves. You may also omit the ingredient completely, but doing so will result in less flavorful gravy.
Whisk in the flour.Sprinkle the flour over the contents of the pan. Cook, whisking continually, for about 5 minutes or until the roux looks golden brown.
- You need to cook the flour roux for at least 1 minute after the flour absorbs the remaining butter; otherwise, the gravy may retain some bitterness from the taste of raw flour.
Gradually pour in the broth.Pour the broth into the seasoned roux, whisking constantly to combine. Bring the mixture to a boil while you continue whisking.
- You can use nearly any broth for this recipe, including beef, chicken, or turkey. To create a generic brown gravy, consider using two parts beef gravy and one part chicken gravy.
Whisk in the cornstarch slurry.Once the gravy is at a boil, pour in the cornstarch slurry and whisk well. Continue simmering the gravy for another 3 to 5 minutes, or until it thickens.
- Note that the water and cornstarch may separate as the slurry sits, so you may need to quickly stir the slurry before mixing it into the gravy.
Season the gravy.Sprinkle the gravy with black pepper, as desired, and mix to combine.
- Most commercial broths are fairly salty, so you probably won't need to add any extra salt. If you choose to do so anyway, add the salt in small amounts and taste the gravy in between each addition.
Serve.For the best flavor and texture, serve the gravy immediately, while it's still hot.
- You can keep the gravy warm by setting it on the stove over very low heat, but try to use it within the next 15 to 20 minutes. Cornstarch can break down when exposed to prolonged heat, and if that happens, the gravy will become thinner.
- Refrigerate any leftovers and reheat them on the stove prior to use. Whisk the gravy well to work out any congealed lumps.
Video: Easy Turkey Gravy (with or without pan drippings)
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