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Turkey Gravy Without Drippings

Turkey gravy without drippings poured over creamy mashed potatoes
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A from-scratch brown gravy made with a toasted butter and shallot roux, warm turkey or chicken broth, thyme, sage and a splash of soy sauce. Smooth, rich and ready in 20 minutes, with no roasting pan needed.

Ingredients

Scale

For the Roux

  • 4 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 1/4 cup all-purpose flour

For the Gravy

  • 3 cups low-sodium turkey or chicken broth, warmed
  • 1 tsp soy sauce
  • 1 tsp fresh thyme leaves (or 1/4 tsp dried)
  • 1/2 tsp finely chopped fresh sage (or a pinch of rubbed dried sage)
  • 1/4 tsp black pepper
  • kosher salt to taste

To Finish

  • 1 tbsp cold unsalted butter (optional)
  • 1 tsp finely chopped fresh parsley (optional)

Instructions

  1. Heat the broth in the microwave or a small pan until steaming but not boiling.
  2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the shallot and cook 2 minutes until soft but not browned.
  3. Sprinkle in the flour and whisk constantly for 3 to 4 minutes, until the roux is the color of peanut butter and smells nutty.
  4. Whisk in about 1 cup of the warm broth, then add the rest a cup at a time, whisking until smooth after each addition.
  5. Stir in the soy sauce, thyme, sage and pepper and simmer 6 to 8 minutes, stirring often, until the gravy coats the back of a spoon.
  6. Strain through a fine-mesh strainer for a silky texture, if you like. Off the heat, whisk in the cold butter and season with salt.

Notes

Makes about 3 cups (12 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months. Reheat on the stovetop with a splash of broth, whisking, until it comes to a boil.

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-gravy-without-drippings/