Have you ever wondered if making such tasty gravy at home is possible? Or if you can make the best creamy gravy without flour? This holiday version of the creamy turkey pepper gravy recipe will help you make the right gravy effortlessly.
Also, if you're looking for an easy turkey recipe, I get you covered with this perfect Thanksgiving turkey using the wet brine method.
Since I love the fragrance and taste of black peppercorns, I made this gravy pepper gravy instead of a plain one. If I were you, I would double the recipe since it is so delicious, and you don't want to run out of such creamy gravy in the middle of your holiday dinner.
To achieve such beautiful color and a meatier & tasty aftertaste for the gravy, besides the leftover pan drippings, it is important that you must use turkey stock.
Do not use store-bought turkey stock; instead, make one yourself. It is easier make than you think. See my complete guide to make simple chicken bone broth for more information.
Creamy turkey pepper gravy
This gravy is made with turkey drippings, homemade turkey stock, and heavy whipping cream as a thickening agent. This creamy turkey gravy gains more savory flavors from the drippings left in the roasting pan and the ground black pepper.
Since no flour was added to the recipe, you can determine the gravy's doneness when it has a consistency that will coat the back of a spoon.
Quick tips to make the best turkey gravy
- Use the same roasting pan to make gravy for getting that full-bodied flavor of the gravy
- To prevent the gravy from separating and scorching, do not boil the mixture. Only put enough heat to simmer the gravy (especially after the heavy whipping cream was added).
- Taste the gravy before adjust seasoning with salt to avoid salty gravy.
- If you don't have turkey stock, you can substitute chicken stock or bone broth. Alternatively, you can use the turkey neck and giblets to make a quick turkey stock for this gravy recipe.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Creamy Turkey Pepper Gravy (No Flour Added)
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp shallot minced
- 2 c turkey stock
- 2 tbsp ground black pepper
- 2 c heavy whipping cream
Instructions
- Remove the cooked turkey from the roasting pan.
- Remove any large chunk of impurity from the pan if you want super creamy gravy at the end.
- Place the roasting pan on the stovetop over medium-high heat. Add the unsalted butter to the pan, wait until the butter melts completely, and then add the minced shallot.
- Stir the pan constantly to prevent it from burning and scorching. Cook the minced shallot for 2 minutes.
- Deglaze the pan using turkey stock. Add ground black pepper then bring the mixture to a simmer. Then simmer it for 5 minutes.
- Constantly stir the mixture with a spoon or spatula; don't forget to stir the corners of the pan too.
- Then, thicken the liquid with heavy whipping cream.
- Simmer the gravy until the mixture reduces by ⅓, approximately 5-7 minutes. Do not boil, or the gravy will separate or break.
- The turkey gravy is done cooking when it has a consistency that will coat the back of a spoon.
- Serve the gravy warm over or as a side to roasted turkey meat.
Notes
- A properly made gravy from turkey drippings or any pan dripping (without flour) should have the characteristics of a full-bodied, rich brown sauce. It also has a meatier flavor due to the use of leftover pan drippings.
- Make sure the sauce forms a thick coat on the back of the spoon. You can recognize it easily from the drippings. If the gravy drips slowly and not too watery, then it is is done.
- I did not use salt to season my turkey pepper gravy, but you're welcome to adjust the seasoning with extra salt (only if necessary).
- This creamy turkey pepper gravy can be kept in the fridge for up to 3 days.
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