No Drippings Turkey Gravy

A green gravy boat pouring gravy onto a plate of turkey and mashed potatoes.

This no drippings turkey gravy is easy to make and can be prepped ahead since it doesn't rely on anything from the bird! Thick, creamy, and full of flavor, it’s perfect for Thanksgiving or any turkey dinner.

Course Condiment, dinner

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 260kcal

Author Jessy Freimann

Equipment

Ingredients

Olive oil cooking spray
4 turkey wings raw (you can use your preferred turkey pieces)
1 large onion, cut into large chunks
4 ribs celery, cut into large chunks
3 cloves fresh garlic, smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 sprigs fresh sage
8 whole peppercorns
½ cup white wine (or water if you don't want to use alcohol)
8 cups water (or more- you want to make sure the turkey is fully covered)
½ cup salted butter (1 stick)
½ cup flour
1 ½ teaspoons kosher salt (or more to your taste)

Instructions

Heat a large heavy-bottom dutch oven over medium high heat and spray with olive oil cooking spray.
Once the pan is hot, add turkey pieces. Cook until golden brown, about 3-4 minutes per side (do this in batches so you don't overload the pan). Once each side is browned, remove from pan.
Add additional cooking spray if necessary and add onions and celery to the pan. Sauté for 4 minutes, stirring often.
Add garlic, peppercorns and fresh herbs and sauté for 2 more minutes, stirring often.
Add wine and deglaze the pan. Cook for 2 minutes.
Add turkey pieces back into the pan and fill with water so everything is completely covered.
Bring to a boil and reduce heat to a simmer. Simmer for 1 hour.
Run broth through a fine mesh sieve twice. Cool to room temperature and store in the refrigerator until ready to thicken and serve.
When ready to serve, melt butter in large pot over medium heat. While butter melts, heat broth in a separate pan over medium heat.
Once butter is melted, add flour and whisk until no lumps remain. Cook 2 minutes, whisking often.
Whisk in broth and simmer until thickened.
Add salt and taste. Add additional salt if needed. Serve immediately.

Video

Notes

Don’t stress about chopping the veggies super small since you’ll be straining them out later, just give them a good wash.
Get the pan really hot! You should hear a nice sizzle when the turkey pieces hit the surface. That sear adds loads of flavor.
Be mindful when turning the turkey pieces. I like to gently give the turkey wings a wiggle with my tongs. When it's ready to be turned, the turkey wing should easily come up from the bottom of the pan. If it's sticking, it needs more time, so give it a couple minutes and try again.
Strain twice for smoothness. I like to run the broth through a fine mesh sieve more than once to get an extra silky finish.
Use a fat separator if you want. It helps remove any tiny bits of fat that the sieve doesn't catch, but it’s totally optional.
Watch the roux closely. The butter and flour can burn quickly, so whisk often over medium while it cooks.
Ingredients to prep ahead- Chop onion and celery, peel garlic, and wash your herbs.
Leftovers and storage- Store gravy in an airtight container for up to 3 days in the fridge, or freeze up to 6 months. Reheat gently on the stove and add a splash of broth.

Nutrition