JesseEatzA high-performance pan gravy that utilizes lean turkey drippings and smoked paprika to deliver a rich, smoky finish without the heavy fat of traditional gravies.
After cooking your ground turkey or turkey breast, remove the meat from the pan, keeping approximately 1 cup of the lean drippings and browned bits.
Turn the heat to medium-high and pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom.
This 'fond' is where all the concentrated flavor lives!
Whisk in the tomato paste and smoked paprika until fully incorporated and the sauce begins to simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering gravy.
Continue to simmer for 1 minute until the gravy reaches a glossy, thickened consistency. Season with a pinch of salt if needed.
Inspired by the classic technique of pan-sauce reduction, this gravy uses the natural fond from your turkey to build depth. The tomato paste isn't just for flavor; it adds a rich, umami-packed color that makes the gravy look as deep and savory as a traditional long-simmered sauce. Always deglaze with cold broth into a hot pan to lift all those flavorful browned bits (the fond) off the bottom.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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