Making turkey gravy without drippings is a great idea if you want to make the gravy ahead or are deep-frying a turkey. This recipe is a great option for that!
Gravy is something everyone loves. It’s a MUST for Thanksgiving! This turkey gravy recipe is super easy and convenient, and it takes only 15 to 20 minutes to make.
It’s also a make-ahead and freezer friendly recipe. Make it the day before to save time and stovetop space on Thanksgiving day!
If you’re like me and get frustrated when there are a billion things to prep for Thanksgiving, maybe making this turkey gravy without drippings is a great option for you!
I know, I know…it’s the drippings that give gravy so much flavor, but there are times when making gravy without drippings comes in handy, such as:
- You’re smoking or deep-frying or smoking a turkey
- You’re making a turkey roulade
- You’re scared of burning all those turkey drippings (it happens!)
- You don’t have time or any more burner space
- You want extra gravy (who doesn’t!)
- You just want to make it ahead and relax
Whatever your reason is, this turkey gravy recipe is perfect for that. It’s so flavorful and has the perfect consistency, just like good gravy should be!
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Ingredient Notes
The great news about this turkey gravy recipe is that you only need a handful of ingredients. I already had most of these ingredients in my pantry. I think they one I needed to buy was turkey broth!
- Unsalted butter: Adds fat and helps to make a roux, which is a paste used to thicken sauces.
- All-purpose flour: To make the roux and thicken the gravy.
- Turkey broth or stock: The liquid component.
- Garlic powder: Seasoning, for flavor.
- Onion powder: Seasoning, for flavor.
- Fresh thyme: For additional aromatic flavors. You can also use dried thyme or Italian seasoning blend, if you prefer.
- Salt and pepper to taste
If desired, you can use additional seasoning, such as rosemary, sage, poultry seasoning, onion flakes, or chicken bouillon.
Step-by-Step Instructions
1. Make a roux
A roux is pretty much flour and fat (butter, in this case) cooked together. It’s used to thicken sauces. To make a roux, melt butter and add flour over medium-low heat. Whisk constantly until thickened and until it starts to smell a bit nutty, about 2-3 minutes. This will get rid of the raw flour taste and ensure your gravy is lump-free.
2. Add turkey broth and whisk
Slowly, add turkey broth or stock, whisking to incorporate. As it cooks, it will start to thicken, about 5 to 7 minutes. Remember to keep whisking to prevent it from burning and from forming lumps.
Tip: To prevent scratches in your saucepan, use a silicone whisk or a wooden spoon.
3. Add aromatics and spices, and whisk
Add thyme, garlic powder, onion powder, and salt and pepper to taste. Continue whisking for a few more minutes to incorporate. As it cools down, the turkey gravy will continue to thicken a little bit more.
Serve warm, in a bowl or gravy boat.
Make it Ahead
Yes, you can totally make this turkey gravy ahead of time!
Simply make the turkey gravy as directed in the recipe and transfer to a container. Close with a lid and refrigerate for 1-2 days. To reheat, you can microwave it (in 30 second intervals, whisking with a spoon to ensure even reheating) or heat it up on the stovetop.
Freezing: You can freeze gravy in an airtight freezer-friendly container for up to 2 months. Thaw in the fridge overnight and reheat over the stovetop or microwave oven.
Substitutions and Variations
Here are a few quick substitutions for this turkey gravy without drippings recipe:
- Turkey broth or stock: chicken broth or stock (if you really can’t find turkey broth or stock).
- Unsalted butter: salted butter works too, just omit the salt at the end.
- Fresh thyme: Dried thyme or Italian seasoning work here. For every 1 teaspoon of fresh herbs, use ⅓ teaspoon dried herbs.
If you’d like to add or customize flavors, add your favorite seasonings. For example, poultry seasoning, rosemary, sage, or chicken bouillon are great options!
Recipe FAQs
Yes! Make it 1-2 days in advance and refrigerate. Reheat over the stovetop or in the microwave oven.
Yes! Freeze in a freezer-friendly container for up to 2 months. When ready to use, thaw in the fridge overnight and reheat over the stovetop or in the microwave oven.
Yes you can, although turkey broth or stock is preferred.
Absolutely!
In addition to what’s listed on the ingredients list, try rosemary, sage, chicken bouillon, onion flakes, or poultry seasoning.
I hope you like this easy turkey gravy recipe as much as we do! It has saved our Thanksgivings multiple times in the past.
You’ll love how delicious, convenient, and simple it is. Plus, it’s a great make-ahead and freezer-friendly recipe if you’re looking to prep things ahead for Thanksgiving. Happy cooking!
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Tips for Success
- A roux is equal parts of flour and fat (butter) cooked together. It helps to thicken sauces. Whisk the melted butter and flour constantly to form a paste, until it smells a bit nutty. This ensures that the raw taste of flour is cooked off.
- When adding the liquid, make sure to whisk consistently to incorporate. This will prevent lumps from forming.
- Gravy takes a few minutes to thicken as it cooks. Additionally, it will continue to thicken as it cools down.
Turkey Gravy Without Drippings
Equipment
- Small saucepan
- Whisk
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups turkey broth or stock
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- In a medium saucepan, melt butter over medium-low heat. Then, add the flour and cook for 2-3 minutes, whisking constantly to form a paste. It should smell a little bit nutty. Note: This process ensures that the raw taste of the flour is cooked off and prevents it from burning.
- Gradually, add turkey broth gradually, whisking to incorporate at the same time. Cook, whisking, for 5 to 7 minutes until it starts to thicken.
- Add garlic powder, onion powder, thyme, salt and pepper to taste. Whisk for a few 3-5 minutes, until thickened. It will continue to thicken as it cools down a little. Adjust seasoning if needed.
- Serve in a gravy boat or bowl over turkey.
Notes
- Make sure to cook the butter and flour mixture (also called a “roux”) for about 2-3 minutes over medium-low heat, whisking constantly. This will cook off the raw flour taste. It should smell a little bit nutty.
- Whisk constantly: This ensures that your gravy is lump-free and that it doesn’t burn. Use medium-low heat.
- You can multiple this recipe proportionally to make more gravy.
- Make ahead: Make the gravy 1-2 days in advance and refrigerate in a sealed container. Reheat in the microwave oven (in 30 second intervals, whisking with a spoon to ensure even reheating) or on the stovetop.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat over the stovetop or in the microwave oven per the above.
- Turkey broth or stock: chicken broth or stock (if you really can’t find turkey broth or stock).
- Unsalted butter: salted butter, but omit the salt at the end.
- Fresh thyme: Dried thyme or Italian seasoning. For every 1 teaspoon of fresh herbs, use ⅓ teaspoon dried herbs.
- Additional seasoning ideas: poultry seasoning, rosemary, sage, or chicken bouillon are great options!
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