No drippings? No problem! Make this flavorful, rich gravy by layering flavors in your stockpot. Great for make ahead turkey gravy or gravy for grilled/fried turkeys. | justalittlebitofbacon.com
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No Drippings Make Ahead Turkey Gravy

No drippings? No problem! Make this flavorful, rich gravy by layering flavors in your stockpot. Great for make ahead turkey gravy or gravy for grilled/fried turkeys.
Course Side Dish
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 8 servings
Calories 125kcal
Author Just a Little Bit of Bacon

Ingredients

Turkey Stock

  • turkey parts - such as wings, neck, backbone, and other trimmings
  • 2 medium shallots
  • other aromatics - such as citrus peel and celery
  • 1 cup white wine
  • 6 cups water
  • 1 tsp kosher salt
  • herbs - such as sage, thyme, and parsley
  • turkey giblets

Turkey Gravy

  • 3 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 tsp poultry seasoning or more fresh, chopped sage
  • salt and pepper to taste

Instructions

  • For the turkey stock: In a large, heavy stock pot, saute the turkey parts, shallots, and aromatics over medium heat until they are a deep brown all over and you have a far amount of brown color on the bottom of the pot, about 15 minutes. Add the wine, bring to a boil, stir to deglaze the pot, and simmer until reduced by half, 2-3 minutes. Add the water, salt, herbs, and giblets. Bring to a simmer and let the stock just barely simmer (a few bubbles) for 30 minutes - 45 minutes. Strain the stock into a bowl or container.
  • For the turkey gravy: Pour the turkey stock into a saucepan and bring it just to a simmer. In a large, high sided skillet, melt the butter over medium heat. Add the flour and whisk it into the butter. Continue cooking, whisking continuously, until the roux is a light, golden color. Slowly add the stock, still whisking continuously, until all the stock has been added. Bring the gravy to a boil and let it bubble for 2-3 minutes, stirring frequently, until the gravy has thickened. Taste the gravy, then add the poultry seasoning (or sage), salt and pepper, as needed.

Notes

  • All together the stock or gravy can be refrigerated for up to three days. If you have stored the stock for a few days, make the gravy the day of; however, you can also go right through and make the gravy ahead and store that for three days. (Don't store the stock in the fridge for three days and then store the gravy!)
  • Alternatively, you can freeze the stock for up to 3 months and then thaw and use.
    For my grilled turkey recipe, I used the neck and backbone and a few trimmings from the turkey to make the stock. If you aren't butterflying the turkey, get a couple of turkey wings for the stock.
  • You don't need to use poultry seasoning in the gravy. For me, it doesn't taste quite right without it (childhood memories), so I add a teaspoon or two to the gravy. Fresh sage, or thyme, or some parsley does give the gravy a nice flavor.
  • The gravy isn't terribly thick. If you like a very thick gravy, you can use another 1 tbsp of flour + another tbsp of butter in the roux. Or make a slurry of water and cornstarch (1 tbsp cornstarch + 1/4 cup water) and add it a little at a time at the end until the gravy has thickened to your liking.
  • The recipe makes 6 cups of gravy.

Nutrition

Calories: 125kcal