Idk about anyone else but I never have enough drippings from the turkey. Last year I made a turkey breast several days before Thanksgiving in hopes I'd have enough drippings ready for the actual day and nope... still not enough. Recipes like this are clutch. Better than bouillon is a great product. Can't wait to try this.
Thank you so much! This is truly homemade without the drippings!! Much harder to find then one would think. We do not do turkey, but ham, so no drippings to even possibly pull from. I'll be using this tomorrow. Really, thank you!
Just made this as a "test drive" since I normally make turkey gravy totally from scratch on T-Day. Mom, your no drippings turkey gravy is the bomb! Very easy to make. Prepped everything after watching your video a couple of times. Husband approved too! Thank you so much! We're consuming this before Thanksgiving but I am going to make another batch the day before for our guests. I am sure this is great on chicken too! 😍
You will love this gravy and never go back to waiting for the drippings. Of course if you have drippings you can add them, but this way you can take the stress out of your gravy!!
I made this gravy today! It’s good. Thank you. I will add some turkey dripping tomorrow. I didn’t have fresh sage or rosemary but I did have dried which I added to the fresh thyme and parsley.
Just made a quick gravy. 2 cups of chicken broth, 1/4 stick of butter. Put on stove to boil. 8 table spoons of cold water and 4 table spoons of corn starch mixed into slurry. When broth/butter is boiling, turn down the heat. Add slurry and stir. It will thicken up real nice and Easy peasy. Add whatever seasons you desire while broth is cooking.
Thank you so much for this! Making the gravy is always the most stressful part of what should be a relaxing holiday. This in incredibly helpful - and looks delicious!
Oh my gosh, I hope you make it for your holiday table... you can even make it a couple days ahead and store it in the fridge. Reheat over low heat with a little extra stock added.
Thank you Mom"s!!!! I made it exactly the way you did and I made it with fresh Sage and Thyme and "YES" it was a number 10...... here's an important "Q" because if I go to the cabin I own!!!!! I can make everything from scratch except if I do not have fresh herbs? the dried thyme and Sage are stronger or more pungent? should I use less of each or is it stronger than the fresh ??? thank you
I couldn't get the Turkey base so I had to go with the Chicken base. The onions took a little longer because of the size of my pan. Other than that, this is amazing. I made it tonight so all I have to do is heat it up tomorrow. Delish...
Better than Bullion has a low sodium Vegetable base that I use in addition to the chicken base. It has the "cooking trio" celery carrots onions, etc,.. and adds a great layer of flavor to the Chicken base for great tasting gravy or soup.
Mike gravy starts a couple days before thanksgiving with a stock and the roasted bones. You like and I saved the dripping to add to the turkey drppings 😅😅😅
I just used a turkey stock from the store. I don't keep turkey stock in the freezer, just chicken stock. But you could definitely buy some turkey wings or a turkey leg and make your own stock first.
I use BETTER THAN BOUILLON , turkey flavour . It is great! When turkey is done , I add some drippings to the gravy, besides some sour cream or just cream.
You definitely do not need to add the herbs or you can just add the herbs that you like..... I don't super love thyme so sometimes I don't add that and just stick to the sage and rosemary. Sage is a very common Thanksgiving flavor so if you like sage I would recommend at least adding that one. If you don't have access to fresh herbs you can sprinkle in a bit of poultry seasoning (which is a mix of herbs and seasonings) and add some dry sage.
@@barbarafarkas5601 I might have some thyme that I bought back in 1989. I hardly ever use sage. It's also about the same vintage. Gonna throw them away some day. I do have a giant container of Italian seasoning, pretty fresh, I use that for everything. Maybe I'll try a little, it does have thyme in it I think.
If you would have stripped the leaves of the herbs from their stems, you could have used an immersion blender to incorporate the full body flavor of the aromatics, while still ending up with a smooth gravy. On a side note: If you're not using turkey drippings this time, perhaps due to "make-ahead" convenience, you should obviously be reserving the drippings from this (today's) turkey, in the freezer, for the next occasion. My freezer contains many a rescue of pan drippings from a variety of proteins, from turkey, beef, pork, chicken, and even bacon drippings. Also, any time there is a remnant carcass or other bones, stock is made to extend the preciousness of the drippings.
You could definitely blend the herbs into the gravy! I like just the essence of the herbs and let the turkey flavor shine, which is why I steep them in the butter and stock and then remove them. I hadn't thought about saving the drippings and popping them in the freezer, that is a great tip, thank you! I always save my rotisserie chicken bones and veggie scraps to make stock!
Old way to make turkey gravy best as my grandma marie made as I watched her as a kidfor christmas or my dadmake brown gravy for roast beef dinner on Sunday dinners
It makes about 3.5 cups. As for how many people that serves, it depends how much gravy each person takes. But it should be more than enough for 6-8 people.
@@momsdinner378 Thank you so much! Im excited to try this! We are smoking our turkey this year and not sure what we would get for drippings. This eases my mind on that. And yes for sure done want to run out of gravy!
I just wanted to say thank you. I tried this recipe tonight as a test run because not 1 grocery store in my town carries turkey stock. I used chicken broth instead and it turned out fantastic still. My husband loved it too. Can’t wait to make this to feed the whole family with.
I just made this and I'm not impressed at all. The directions need to be clearer and the times for the onion sauté are way off. If you brown your onions too long, and they get too dark, it will make the gravy taste nasty. But, the directions don't really make it clear how long the herbs should sauté. 15-minutes for the onions, another 10 minutes on top of that for the garlic, and then the herbs for addition what-minutes? It just really tastes like a gravy that you could get from Heinze in a jar. Don't waste your time.
I'm really surprised at this review. This is the most flavorful gravy I've ever had!!! Onions, garlic, butter, sage, rosemary, thyme, and seasonings do not = jarred gravy 🤣🤣 The onions should sauté for about 15 minutes until they are browned just on the edges. Then add the smashed garlic and herbs and it is another 10 minutes. If your onions are getting too brown you can lower the temp or remove the pan from the burner.
Idk about anyone else but I never have enough drippings from the turkey. Last year I made a turkey breast several days before Thanksgiving in hopes I'd have enough drippings ready for the actual day and nope... still not enough. Recipes like this are clutch. Better than bouillon is a great product. Can't wait to try this.
That's what I'm talking about! This takes all the stress out of your gravy.
Same!
A thousand thanks for BETTER THAN BOUILLON ! It now comes in five flavors! I could not cook without them!
It's all that Burnt crap stuck to the pan. Sometimes I will put water on it to get it up
Thank you so much! This is truly homemade without the drippings!! Much harder to find then one would think. We do not do turkey, but ham, so no drippings to even possibly pull from. I'll be using this tomorrow. Really, thank you!
It's going to be amazing!!! I'm doing a small ham too.
Just made this as a "test drive" since I normally make turkey gravy totally from scratch on T-Day. Mom, your no drippings turkey gravy is the bomb! Very easy to make. Prepped everything after watching your video a couple of times. Husband approved too! Thank you so much! We're consuming this before Thanksgiving but I am going to make another batch the day before for our guests. I am sure this is great on chicken too! 😍
EXCELLENT!!!!!!! You don't have to stress about the gravy this year🧡 Happy Holidays
Great video. Can't wait to try. Making gravy with pan drippings is always stressful. Your recipe is the way to go.!!
You will love this gravy and never go back to waiting for the drippings. Of course if you have drippings you can add them, but this way you can take the stress out of your gravy!!
You do a great presentation of "perfectly thick" and I almost tasted that gravy when you said "OH MY GOSH"! Love it.
I definitely get excited about really good flavors. I hop you use this recipe for your holiday table
I made this gravy today! It’s good. Thank you. I will add some turkey dripping tomorrow. I didn’t have fresh sage or rosemary but I did have dried which I added to the fresh thyme and parsley.
Sound like you perfected it with what you had in the kitchen! Cheers
Just made a quick gravy. 2 cups of chicken broth, 1/4 stick of butter. Put on stove to boil. 8 table spoons of cold water and 4 table spoons of corn starch mixed into slurry. When broth/butter is boiling, turn down the heat. Add slurry and stir. It will thicken up real nice and Easy peasy. Add whatever seasons you desire while broth is cooking.
OMG!!!....this is a game changer! Thank you, thank you, THANK YOU!
Ahhhh, love this!!! It definitely takes the stress out of making the gravy.
It looks delish. I am definitely going to make this recipe.
Wonderful - you are going to love it.
Thank you so much for this! Making the gravy is always the most stressful part of what should be a relaxing holiday. This in incredibly helpful - and looks delicious!
Oh my gosh, I hope you make it for your holiday table... you can even make it a couple days ahead and store it in the fridge. Reheat over low heat with a little extra stock added.
Haha, you aren’t kidding! Never thick enough when everything is ready
Great recipe!
Thanks for watching!
Looks good. M going to try it for Thanksgiving.
You're going to love it!! 😍
I'm going to make this! Thank you!🎉
Excellent!!!
Thank you Mom"s!!!! I made it exactly the way you did and I made it with fresh Sage and Thyme and "YES" it was a number 10...... here's an important "Q" because if I go to the cabin I own!!!!! I can make everything from scratch except if I do not have fresh herbs? the dried thyme and Sage are stronger or more pungent? should I use less of each or is it stronger than the fresh ??? thank you
Use way less dried herbs!!!! Start with 1/2 tsp... You can always add more dried herb flavor at the end.
Nicely done. Not sure about the application of the flat whisk though.
It is one of my most used kitchen tools 👍🏼
I already have too many utensils, I will use my metal Wisk, which has always serves me well!
Thanks for info
Happy cooking!
I couldn't get the Turkey base so I had to go with the Chicken base. The onions took a little longer because of the size of my pan. Other than that, this is amazing. I made it tonight so all I have to do is heat it up tomorrow. Delish...
Perfect!! Mine is in the fridge for tomorrow (thanksgiving) too 👍🏼
Turkey stock can you post your receipe for that here we only have chicken or beef broth not turkey.
@@TammyBlanchard-he2wb you can follow the same recipe, just sub chicken stock or broth.
Better than Bullion has a low sodium Vegetable base that I use in addition to the chicken base. It has the "cooking trio" celery carrots onions, etc,.. and adds a great layer of flavor to the Chicken base for great tasting gravy or soup.
@cleigh8753 anything from better than bouillon is our favorite!!!! I need to try tgat one
Mike gravy starts a couple days before thanksgiving with a stock and the roasted bones. You like and I saved the dripping to add to the turkey drppings 😅😅😅
So , in other words, you cook the turkey a couple of days ahead of thanksgiving? How else would you get the bones?
Great video! What turkey stock did you use? Natural or from the store?
I just used a turkey stock from the store. I don't keep turkey stock in the freezer, just chicken stock. But you could definitely buy some turkey wings or a turkey leg and make your own stock first.
I use BETTER THAN BOUILLON , turkey flavour . It is great! When turkey is done , I add some drippings to the gravy, besides some sour cream or just cream.
Is it necessary to add the rosemary thyme and sage? Any substitutes or even omit them?
You definitely do not need to add the herbs or you can just add the herbs that you like..... I don't super love thyme so sometimes I don't add that and just stick to the sage and rosemary.
Sage is a very common Thanksgiving flavor so if you like sage I would recommend at least adding that one.
If you don't have access to fresh herbs you can sprinkle in a bit of poultry seasoning (which is a mix of herbs and seasonings) and add some dry sage.
Thanks! Really enjoying your channel, keep the content coming !!
@amartin2914 you just made my day 🧡
I’d omit them, not a fan of sage rosemary or thyme…..just add flavorings you like
@@barbarafarkas5601 I might have some thyme that I bought back in 1989. I hardly ever use sage. It's also about the same vintage. Gonna throw them away some day. I do have a giant container of Italian seasoning, pretty fresh, I use that for everything. Maybe I'll try a little, it does have thyme in it I think.
If you would have stripped the leaves of the herbs from their stems, you could have used an immersion blender to incorporate the full body flavor of the aromatics, while still ending up with a smooth gravy.
On a side note: If you're not using turkey drippings this time, perhaps due to "make-ahead" convenience, you should obviously be reserving the drippings from this (today's) turkey, in the freezer, for the next occasion.
My freezer contains many a rescue of pan drippings from a variety of proteins, from turkey, beef, pork, chicken, and even bacon drippings. Also, any time there is a remnant carcass or other bones, stock is made to extend the preciousness of the drippings.
You could definitely blend the herbs into the gravy! I like just the essence of the herbs and let the turkey flavor shine, which is why I steep them in the butter and stock and then remove them.
I hadn't thought about saving the drippings and popping them in the freezer, that is a great tip, thank you!
I always save my rotisserie chicken bones and veggie scraps to make stock!
Old way to make turkey gravy best as my grandma marie made as I watched her as a kidfor christmas or my dadmake brown gravy for roast beef dinner on Sunday dinners
LOVE the old ways too! Using recipes we learned from watching our grandparents and parents are the best.
What is the secret sauce? Can I buy it in Canada?
Turkey Base!! It is like bouillon but its stronger and comes in a paste form
I looked and it says that Better Than Bouillon is sold in Canada (That's the brand I like). You could look on their website at the store locator
@@momsdinner378 Yes, it is the best! I just use less salt and more better than bouillon!
About how many servings does this make?
It makes about 3.5 cups. As for how many people that serves, it depends how much gravy each person takes. But it should be more than enough for 6-8 people.
@@momsdinner378 Thank you for your reply! Would you double all ingredients to make more. We are having 12-15 people over.
@jennaiverson2553 yep, I would double all the gravy ingredients just to be sure you have enough! You do not want to run out of gravy!!!!
@@momsdinner378 Thank you so much! Im excited to try this! We are smoking our turkey this year and not sure what we would get for drippings. This eases my mind on that. And yes for sure done want to run out of gravy!
I just wanted to say thank you. I tried this recipe tonight as a test run because not 1 grocery store in my town carries turkey stock. I used chicken broth instead and it turned out fantastic still. My husband loved it too. Can’t wait to make this to feed the whole family with.
Try that bullion a some good gravy w turkey sauce a or broth
No better gravy than the drippings and juices from the stuffing in turkey
That is good.... But with this one you don't have to wait for the dripping and it is spectacular
Will try it, thanks ! 😊
Very few people stuff their Turkey anymore!
Where did the turkey stock or broth come from… this video is about gravy without drippings?
The grocery store. Around the holidays you can find turkey stock in the soup aisle. If your stores don't have it you can absolutely use chicken stock
Why would you do that? 😅😅😅
Would have liked to subscribe but I could not even hear you for the music. You do not need music. I came to hear you and not your music sorry.
No problem. You can always find my recipes at momsdinner.com
I just made this and I'm not impressed at all. The directions need to be clearer and the times for the onion sauté are way off. If you brown your onions too long, and they get too dark, it will make the gravy taste nasty. But, the directions don't really make it clear how long the herbs should sauté. 15-minutes for the onions, another 10 minutes on top of that for the garlic, and then the herbs for addition what-minutes? It just really tastes like a gravy that you could get from Heinze in a jar. Don't waste your time.
I'm really surprised at this review. This is the most flavorful gravy I've ever had!!! Onions, garlic, butter, sage, rosemary, thyme, and seasonings do not = jarred gravy 🤣🤣
The onions should sauté for about 15 minutes until they are browned just on the edges. Then add the smashed garlic and herbs and it is another 10 minutes. If your onions are getting too brown you can lower the temp or remove the pan from the burner.
Also there's a link to the full recipe in the description box that gives SUPER detailed instructions if you were confused on any of the information.
Just sending the receipt to relatives here before they leave, they the are taking all my extra with them too! It is excellent! @momsdinner378