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Stress-Free Turkey Gravy

With the help of your Vitamix, create a turkey gravy that’s so easy to make, you’ll have more time to enjoy your holiday meal.
Stress- Free Turkey Gravy

Submitted By:

Dietary Interests: Low Calorie

Yield:

10 servings (600 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (600 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (600 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (600 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 fl.oz (28 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (480 ml) turkey broth
  • ½ chicken bouillon
  • ¼ teaspoon dried thyme
  • 1 small dried bay leaf
  • ⅛ teaspoon ground black pepper

Directions

  1. Make a roux: In a medium skillet, melt the butter over medium heat and gradually whisk in flour until smooth and blended. Cook, whisking constantly, just until golden brown and aromatic. Transfer roux to a plate and allow to cool completely in the refrigerator.
  2. In a saucepan, combine broth, bouillon, thyme, dried bay leaf, and pepper. Heat to a gentle simmer (about 200°F); remove dried bay leaf.
  3. Remove saucepan from heat and carefully transfer mixture to the Vitamix container, add roux to the container and secure lid.
  4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Ingredients

  • 1 fl.oz (28 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (480 ml) turkey broth
  • ½ chicken bouillon
  • ¼ teaspoon dried thyme
  • 1 small dried bay leaf
  • ⅛ teaspoon ground black pepper

Directions

  1. Make a roux: In a medium skillet, melt the butter over medium heat and gradually whisk in flour until smooth and blended. Cook, whisking constantly, just until golden brown and aromatic. Transfer roux to a plate and allow to cool completely in the refrigerator.
  2. In a saucepan, combine broth, bouillon, thyme, dried bay leaf, and pepper. Heat to a gentle simmer (about 200°F); remove dried bay leaf.
  3. Remove saucepan from heat and carefully transfer mixture to the Vitamix container, add roux to the container and secure lid.
  4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Ingredients

  • 1 fl.oz (28 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (480 ml) turkey broth
  • ½ chicken bouillon
  • ¼ teaspoon dried thyme
  • 1 small dried bay leaf
  • ⅛ teaspoon ground black pepper

Directions

  1. Make a roux: In a medium skillet, melt the butter over medium heat and gradually whisk in flour until smooth and blended. Cook, whisking constantly, just until golden brown and aromatic. Transfer roux to a plate and allow to cool completely in the refrigerator.
  2. In a saucepan, combine broth, bouillon, thyme, dried bay leaf, and pepper. Heat to a gentle simmer (about 200°F); remove dried bay leaf.
  3. Remove saucepan from heat and carefully transfer mixture to the Vitamix container, add roux to the container and secure lid.
  4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Ingredients

  • 1 fl.oz (28 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (480 ml) turkey broth
  • ½ chicken bouillon
  • ¼ teaspoon dried thyme
  • 1 small dried bay leaf
  • ⅛ teaspoon ground black pepper

Directions

  1. Make a roux: In a medium skillet, melt the butter over medium heat and gradually whisk in flour until smooth and blended. Cook, whisking constantly, just until golden brown and aromatic. Transfer roux to a plate and allow to cool completely in the refrigerator.
  2. In a saucepan, combine broth, bouillon, thyme, dried bay leaf, and pepper. Heat to a gentle simmer (about 200°F); remove dried bay leaf.
  3. Remove saucepan from heat and carefully transfer mixture to the Vitamix container, add roux to the container and secure lid.
  4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.