Who needs giblets when you can make this delicious roasted turkey giblet gravy recipe without them? Whether you’re avoiding turkey for ethical/dietary reasons or don’t have turkey giblets on hand, this recipe will work wonders!
Turkey Giblet Gravy Recipe Without Drippings:
You don’t need any special ingredients to make this gravy – all you need are some common grocery store items.
- 2-1/2 cups chicken broth
- 3 tablespoons of all-purpose flour
- 8 tablespoons unsalted butter
- 4 medium yellow onions
- Salt (to season)
- Black pepper (to season)
- Sherry vinegar (optional)
- Cayenne pepper (optional)
Equipment I Use:
Step 1: Slice Your Onions
To start, peel and then slice or chop four yellow onions. This is an effortless task that can quickly be completed with a mandoline vegetable slicer.
Since the onions will cook for 2 hours, it’s unnecessary to be precise when cutting them.
Step 2: Melt Butter & Add Onion
Bring 8 tablespoons unsalted butter to a low simmer in a medium or large saucepan. Once melted, add chopped onion. Stir the onion until it is fully covered in butter.
Note: If you want this recipe to be vegan, feel free to substitute the butter with margarine or any other vegan butter substitute.
Step 3: Sauté Onions For 2 Hours
Saute the onions over medium-low heat until they’re soft and transparent. Repeatedly stir the onions, and remember to turn the heat down when they start to brown. Cook them for at least 2 hours, stirring every 20 minutes.
Why 2 hours? If you caramelize your onions quickly, you won’t get the same flavor as if you cook your onions for a more extended period. This is because the caramelized onions are the showpiece and are solely responsible for creating the flavor.
Note: This gravy recipe is all about patience. Cook your onions low + slow for at least 2 hours. Even better if you cook for 3 hours.
Step 4: Create Your Roux
To make a thick and rich gravy, we first need to create a roux. Increase to medium heat and add 3 tablespoons of flour to the caramelized onions. Then, continue to stir the roux until it thickens and becomes golden in color.
Thoroughly dissolve the flour into the butter using a wooden spoon or a wire whisk. Next, add a 1/2 teaspoon of salt and mix thoroughly. Repeat for 5-10 minutes until the roux is deep golden brown.
Step 5: Add Chicken Broth
Add the 2 cups of chicken stock to the roux. You can use homemade broth if you have any on hand or use a store-bought option.
Stir the giblet broth occasionally, and remove it from the heat when it begins to thicken. If your gravy isn’t thickening enough, you can gradually add additional broth and flour, a little bit at a time.
Step 6: Puree Gravy
You will need either an immersion blender or a regular blender to “finish” the gravy. Be careful not to fill the blender too much, as the hot gravy will expand. Keep one hand on the lid at all times while blending.
Step 7: Final Touches
Add a splash of vinegar or lemon juice to thin it out (increasing its acidity) or a tiny pinch of cayenne pepper to give it a little kick.
Remember – you can always add more flavor with any sauce, so start a little and then adjust until you get the perfect taste.
Frequently Asked Questions:
Can I Serve This Gravy with Other Meats?
I love this turkey giblet gravy recipe – mainly because I don’t have to use the giblets during non-holiday times! It’s perfect over Tatertots, mashed potatoes, and even rice. Literally ANYTHING.
Proteins options you can serve this turkey gravy recipe with:
How Do I Store It?
Whether you’re planning to refrigerate or freeze your leftover gravy, we recommend using a freezer-safe container. It can be stored in the fridge for up to seven days or in the freezer for up to 3 months.
Make sure to use a freezer-safe bag or Tupperware so that it lasts for eternity.
Yes, you Can add more ingredients to the gravy
You can add liquids (soy sauce, sherry vinegar), but if you do this, you’ll need to add more flour to keep it thick. Feel free to add additional spices and fresh herbs as well, such as:
- Garlic powder
- Bay Leaf (dried)
- Smoked Paprika
- Fresh thyme
How Do I thicken My gravy?
If your gravy isn’t thickening, add cornstarch in 1/4 teaspoon increments. Make sure to mix well. Cornstarch will cause your gravy to thicken almost instantly.
What Should I Serve This Gravy With?
Regardless of what you serve it with – a whole turkey, tofurkey, or mashed potatoes – this gravy is a must in your Thanksgiving arsenal. It’s delicious with any protein and provides the perfect finishing touch.
If you’re serving this with meat, add the pan drippings (brown bits) from your roasting pan (or turkey drippings if you’re making this for Thanksgiving) to the gravy before you blend it.
Is this Gravy Vegetarian?
Technically, this recipe isn’t vegetarian because I use chicken stock. However, you can make it vegetarian by using a vegetable-based broth. There is zero giblet meat in this gravy.
Is This Gravy Vegan?
This homemade gravy recipe is not vegan because it contains butter and chicken broth. However, you can easily make it vegan by substituting a vegan butter and a veggie stock.
Suggested Butter Alternatives:
- Olive oil
- Vegetable oil
- Sunflower oil
- Coconut oil
- Vegan “butter” or spread
Turkey Giblet Gravy Recipe Without Giblets
- Slice Your OnionsTo start, peel and then slice or chop four yellow onions.
- Melt Butter & Add OnionIn a medium or large saucepan, bring 8 tablespoons unsalted butter to a low simmer. Once melted, add chopped onion. Stir the onion until it is fully covered in butter.
- Sauté Onions For 2 HoursSaute the onions over medium-low heat until they're soft and transparent. Cook them for at least 2 hours, stirring every 20 minutes. Turn the heat down when they start to brown.
- Create RouxIncrease the heat to medium and add 3 tablespoons of flour to the caramelized onions. Thoroughly dissolve the flour into the butter using a wooden spoon or a wire whisk. Add a 1/2 teaspoon of salt. Continue stirring for 5-10 minutes until the roux is golden brown.
- Add Chicken BrothAdd the 2 cups of chicken stock to the roux. Stir the giblet gravy occasionally, and remove it from the heat when it thickens. If your sauce isn’t thickening enough, you can gradually add additional broth and flour, a little bit at a time.
- PureeYou will need either an immersion blender or a regular blender to "finish" the gravy. Be careful not to fill the blender too much, as the hot gravy will expand. Keep one hand on the lid at all times while blending.
- Final TouchesAdd a splash of vinegar or lemon juice to thin it out (increasing its acidity) or a tiny pinch of cayenne pepper to give it a little kick.
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook Share by Text
I hope you found this delicious gravy recipe easy to follow. Comments and feedback are always welcomed, so please feel free to leave them below. Thank you!
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