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Turkey Gravy Without Drippings

Turkey gravy without drippings is made with a smooth butter-and-flour roux and low-sodium turkey broth. It simmers until thick enough to coat the back of a spoon, with poultry seasoning adding savory flavor.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups low-sodium turkey broth
  • 0.5 tsp poultry seasoning
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Melt the butter in a 2-quart saucepan over medium heat, about 1 to 2 minutes.
  2. Whisk in the flour and cook, whisking constantly, for 2 minutes, until the roux is smooth and pale golden.
  3. Remove the pan from the heat and gradually whisk in the turkey broth until smooth, then whisk in the poultry seasoning, salt, and black pepper.
  4. Return the pan to medium heat and bring the gravy to a gentle simmer, whisking frequently; cook for 5 to 8 minutes, until thick enough to coat the back of a spoon.

Notes

For a lump-free gravy, add the broth gradually while whisking. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; a gluten-free all-purpose flour blend can be used as a swap.