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How to Make Turkey Gravy Without Roasting a Whole Turkey

Silky, creamy and smooth, this turkey gravy is so flavorful without using the turkey drippings from a whole turkey. Roasting turkey wings along with other vegetables creates the traditional flavor for the holidays in such an easy way.

Ingredients

Scale

4 turkey wings or other turkey parts, such as drumsticks, thighs, neck, backbone, etc. 

3 onions

3 carrots

3 celery stalks

handful of garlic cloves

handful of fresh herbs, such as parsley, thyme, rosemary, sage, etc.

salt, ground black pepper, to taste

2 – 2 1/2 cups chicken broth

1/4 cup turkey fat/butter, total

1/4 cup all purpose flour

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Wash, peel and coarsely chop all the vegetables and herbs. Place them in a rimmed baking sheet. Pour in the chicken broth over the vegetables. Place a wire rack on top of the vegetables.
  • Season the turkey wings/drumsticks with salt and ground black pepper. Place the turkey on top of the wire rack and roast in preheated oven until the turkey is golden brown and cooked through. (The turkey wings should be 165 degrees Fahrenheit on an instant read thermometer. drumsticks/thighs should be 170-175 degrees Fahrenheit in the center.)
  • Set the cooked turkey meat aside and enjoy as an entree for dinner.
  • Strain the vegetables through a fine mesh sieve, pressing on the vegetables to extract as much liquid out of them as possible. 
  • Use a gravy separator or a spoon to skim off the turkey fat from the top of the drippings and broth. The fat will naturally rise to the top as it stands. 
  • Place the turkey fat into a saucepan. If there isn’t enough turkey fat, add more butter to equal a total of 1/4 fat and butter. Cook on medium heat until melted. Add the flour, whisking to combine until all the flour is incorporated into the butter. Cook for a few minutes until it becomes lightly golden in color. 
  • Gradually pour in the broth, whisking the whole time until it is all incorporated. Keep whisking until the gravy starts to thicken up. Reduce the heat to low and cook for a few minutes, just until you see bubbles across the entire surface of the gravy, the gravy is thick enough to coat the back of a spoon and is the consistency that you are looking for. 
  • Serve hot. 

Notes

Turkey Gravy can be made entirely in advance, up to a few days ahead of time. Store it in the refrigerator for 3-5 days. Reheat on low heat in a saucepan on the stovetop. Add a bit more broth if needed to thin it out. 

Turkey Gravy can also be frozen up to 3 months.