Turkey Giblet Gravy Recipe (no drippings) (2024)

FAQs

How do I get more drippings from my turkey? ›

To collect the drippings, place a large drip pan filled with a liter of water, beer, wine, or juice underneath the turkey while it is cooking. You will want to make sure that they turkey is not sitting in the pan, you can put the pan below the grate or use a roast holder for the turkey.

You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

What if my turkey has no drippings? No problem! You can make delicious gravy without drippings using toasted flour and brown butter instead as the base of the gravy.

So how do you make turkey gravy without drippings? It's all about finding a replacement for the browned, complex meaty flavor the drippings offer. For a no-drippings gravy, aromatics such as onions, celery, carrot, bell pepper, and/or garlic, can help, as can umami-rich elements like mushrooms.

Cornstarch should thicken gravy in less than a minute when at a simmer. If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

Spruce up the gravy with a splash of Worcestershire sauce or soy sauce (if the gravy isn't already too salty, that is). Mushrooms or mushroom seasoning also work wonders to add rich flavor to depth-less gravy.

What can you add to homemade gravy to make it taste better? ›

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

I usually toss it with the bones into a stock pot, for making stock. Roast it off to the side and use it make gravy stock or freeze it and save it for a stock pot later. I put the turkey neck in a pot with the giblets and chicken thighs to make stock for my homemade noodles. Use it to make a broth for gravy.

INGREDIENTS: POULTRY_STOCK (WATER, POULTRY BROTH CONCENTRATE* [CHICKEN BROTH AND TURKEY MEAT*, SALT, POTATO FLOUR*, SOY SAUCE*, [WATER, SOYBEANS*, SALT, ALCOHOL*], NATURAL FLAVORS, CHICKEN FAT*, ONION POWDER*, SPICES*, LACTIC ACID]), COOKED TURKEY MEAT (TURKEY MEAT, SALT), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED ...

To separate fat from drippings or gravy, first put a large resealable plastic bag in a large bowl. Pour in the drippings or gravy; seal the bag and let it stand for several minutes, until the fat rises to the top. Then, carefully lift the bag over a cup or bowl.

Place the turkey in the smoker where the smoke can flow evenly around all sides. It should be placed squarely over your drip pan so as can catch all the drippings (and help keep your smoker clean).

Separate the Fat and Drippings - Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden.

Roasting Basics

Here are the basic steps to roast a turkey, from Butterball: Preheat oven to 325°. Remove bag with giblets from inside the turkey. Drain juices and lightly pat the turkey dry, using paper towels.