Learn how to make some seriously great tasting turkey gravy using turkey stock. A recipe that is extremely easy, silky smooth, simple and doesn't rely on pan drippings. Definitely a must try for the holiday season!
You can't have turkey without gravy, that just wouldn't be right. Your family and/guests would have a lot of negative things to say (unless of course they don't like gravy).
I think it's safe to say that most people like gravy with their turkey. I believe that gravy compliments the taste of turkey.
I recently posted my turkey stock recipe so it only makes sense to follow it up with a turkey gravy recipe to keep the turkey theme going abit longer.
This recipe is incredibly simple and beginner friendly, if it's your first time hosting Thanksgiving and/or Christmas dinner and you don't know how to make gravy then fear not!
Charla is here to the rescue, trust me, I know how stressful the holiday season can be. The more mouths you have to feed, the bigger the worry/stress!
This recipe calls for brown turkey gravy that's made WITHOUT the drippings, yes!
That's right, you won't have to scrape the bottom of your roasting pan to collect the excess drippings hoping, they will be enough to make a sufficient amount of gravy.
The good thing about this recipe is you can be WAY ahead of the game because the stock can be made BEFORE the big day, which alleviates some of that stress.
You only need some homemade stock, butter, brown rice flour along with some herbs and spices, that's it!
You don't need any fancy gadgets or applicances, just a whisk and a sturdy non stick pan will do.
Ways to use this gravy;
- Steamed or roasted vegetables
- Chicken or turkey dinner
- Chops, steak or another cut of meat
- A pie dish
- Mashed potatoes
The list is just endless but those are a few ideas that you can run with.
The steps
- Melt the dairy free butter on medium heat in a non stick medium sized saucepan.
- Add the brown rice flour in increments, while whisking quite rapidly to ensure no lumps are formed when making the roux.
- Whisk in the onion granules, garlic granules, thyme, parsley and soy(a) sauce if you are using it.
- Slowly pour in the turkey stock and whisk at the same time to make the gravy smooth.
- Reduce the heat to medium-low and simmer until the gravy thickens (this should take roughly 10 minutes), whisking constantly throughout the given time.
- Add black pepper and pink salt to taste.
Notes and tips
- For best results, serve the gravy while it is warm.
- This is the recipe that you will need for the Homemade Turkey Stock.
- You don't have to use brown rice flour, any other gluten free flour works too.
- Any leftover gravy can be refrigerated (when cool) and stored in an airtight jar for 3-4 days.
- To make this recipe vegan friendly, use Vegetable Stock instead along with 2 tablespoon (½ teaspoon of store bought) of my Browning Sauce for a darker hue.
- This is a freezer friendly gravy, freeze in a freezer friendly container for up to 3 months.
- Thoroughly thaw out the gravy (in the refrigerator) before returning it to a saucepan to heat through and serve.
- Feel free to add any additional herbs or spices to your gravy.
Other stock recipes to try
Recipes to use turkey gravy with
- Slow Cooker Turkey
- Trinidad Stew Chicken
- Leftover Turkey Fried Rice
- Caribbean Turkey Steaks
- Slow Cooker Ground Turkey
- Mashed Sweet Potatoes
- Steamed Vegetables
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How to Make Turkey Gravy Without Drippings
Ingredients
- ¼ cup dairy free butter (53g)
- ¼ cup brown rice flour (40g)
- 1 teaspoon onion granules (2g)
- 1 teaspoon garlic granules (3g)
- 6 sprigs of fresh thyme stems removed
- 2 teaspoon fresh parsley (0.3g) finely chopped
- 1 tablespoon soy(a) sauce (18g) optional
- 2½ cups turkey stock (590ml)
- black pepper and pink salt to taste
Instructions
- Melt the dairy free butter on medium heat in a non stick medium sized saucepan.
- Add the brown rice flour in increments, while whisking quite rapidly to ensure no lumps are formed when making the roux.
- Whisk in the onion granules, garlic granules, thyme, parsley and soy(a) sauce if you are using it.
- Slowly pour in the turkey stock and whisk at the same time to make the gravy smooth.
- Reduce the heat to medium-low and simmer until the gravy thickens (this should take roughly 10 minutes), whisking constantly throughout the given time.
- Add black pepper and pink salt to taste
Notes
- For best results, serve the gravy while it is warm.
- This is the recipe that you will need for the Homemade Turkey Stock.
- You don't have to use brown rice flour, any other gluten free flour works too.
- Any leftover gravy can be refrigerated (when cool) and stored in an airtight jar for 3-4 days.
- To make this recipe vegan friendly, use Vegetable Stock instead along with 2 tablespoon (½ teaspoon of store bought) of my Browning Sauce for a darker hue.
- This is a freezer friendly gravy, freeze in a freezer friendly container for up to 3 months.
- Thoroughly thaw out the gravy (in the refrigerator) before returning it to a saucepan to heat through and serve.
- Feel free to add any additional herbs or spices to your gravy.
Lubna says
Wow...this recipe is a keeper. Ingredient list is interesting.
Charla says
Thank you so much
Katherine says
I love this! It's so handy that I can make the gravy ahead and not wait for drippings!
Charla says
Thank you! Yes it is very handy!
Dionne says
Thanks a lot for sharing your insights. Fantastic recipe that will probably replace my all-time favorite!
Charla says
Thanks Dionne
Mahy says
Fantastic gravy and just the way I like it. can't wait to give it a try!
Charla says
I hope you give it a try!
Anjali says
This is such a perfect recipe for gravy! I'm definitely saving this to make again during Thanksgiving and Christmas!
Charla says
Thank you so much Anjali