Turkey Gravy Recipe Without Drippings
Skip the last-minute gravy stress! This foolproof turkey gravy recipe without drippings serves a crowd, can be made ahead, and uses homemade stock and white wine.
Servings: 16 people
Calories: 145kcal
Equipment
- 1 whisk
- 1 medium-sized skillet, 10-inch
- 1 heavy-bottomed pot, 4-quarts or larger
Ingredients
- 12 tablespoons unsalted butter
- 1 cup all-purpose flour
- ½ cup dry white wine Chardonnay
- 2 quarts homemade brown chicken stock, unsalted
- 4 teaspoons Diamond Crystal kosher salt or to taste, depending on the salt content of your stock
- Freshly Ground Black Pepper
Instructions
- To make the roux, melt the butter in a medium-sized skillet over medium heat until it stops bubbling. This takes around 3-5 minutes.
- Sprinkle the flour into the butter and whisk constantly, mixing well.
- Let the roux cook while whisking for 2-3 minutes until toasted.
- Slowly whisk the white wine into the roux mixture.
- Continue whisking and allow the alcohol to cook off while reducing the white wine until it's evaporated for about 2 minutes longer. Turn off the heat.
- Bring the stock to a strong simmer in a pot over medium-high heat. Whisk the roux into the stock 2 tablespoons at a time. Continue to whisk the stock very well while adding the roux until it is gone, or you notice it has thickened to your liking.
- Continue to simmer the gravy and reduce for 10-15 minutes, stirring occasionally.
- Taste for seasoning by adding kosher salt and pepper. Keep warm until serving.
Notes
Tip: Save cooktop space by keeping the gravy warm in the Crock Pot or Instant Pot during a holiday meal.
If the gravy is too thin: Make a paste with equal parts room temperature unsalted butter and flour. Whisk pieces of the paste (beurre manie) to the hot gravy to thicken.
Make Ahead: Make the gravy up to 4 days ahead of time. Let it come down to room temperature for 20-30 minutes before storing.
To Store: It will hold in the refrigerator for up to 4 days in a covered dish or zip lock bag until the big meal. In addition, freeze in an airtight container or freezer bag for up to 1 month.
To Reheat: Reheat from the refrigerator or freezer in a pot over low heat, stirring to recombine. Also, you can microwave it, stirring often. Once warmed, store over low heat on the stove or the warm setting in a slow cooker or pressure cooker.
Nutrition
Calories: 145kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 37mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 355IU | Calcium: 9mg | Iron: 1mg
