Turkey Gravy Without Drippings, Easy to Make Ahead
Gravy does not have to wait for the turkey to leave the oven. A little butter, flour and good poultry broth can give you a smooth sauce before the roasting pan is available. Cook the flour until it smells lightly toasted, add the broth gradually and stop reducing when the gravy coats a spoon but still pours in a steady ribbon.
Ingrédients
- 4 tablespoons unsalted butter
- 1 small onion finely chopped
- 1 small garlic clove minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium turkey broth or chicken broth
- 1 teaspoon soy sauce optional
- Fine salt as needed
Instructions
- Melt butter in a medium heavy saucepan. Cook onion over medium heat 5–6 minutes until softened and lightly golden. Add garlic, thyme, sage and pepper for 30 seconds.
- Stir in flour and cook over medium-low heat 3 minutes, stirring constantly, until pale golden and lightly toasted.
- Whisk in broth gradually, starting with two 1/2-cup additions and smoothing the paste each time. Add remaining broth.
- Simmer gently 8–10 minutes, stirring often, until gravy coats a spoon but still pours easily. Taste, add optional soy sauce and salt only as needed.
- Strain for a smooth texture. Adjust thickness with warm broth or water and serve hot.
Notes
Nutrition and yield are approximate. Makes about 2 1/2 cups; serving is 1/4 cup. Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165°F while whisking, adding broth as needed.