Turkey Gravy Without Drippings
You'll love this easy and delicious turkey gravy without drippings recipe. It's a great make-ahead and freezer-friendly recipe that you'll want to make for Thanksgiving. It's truly a time saver!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dressings and Sauces
Cuisine: American
Servings: 4 people
Calories: 138kcal
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups turkey broth or stock plus more as needed and for reheating later
- ½ teaspoon garlic powder or to taste
- ¼ teaspoon onion powder or to taste
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
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 (whisking also prevents lumps). It should begin to 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, whisking to incorporate at the same time. Cook, whisking, for 6 to 7 minutes or until it starts to thicken.
Season with garlic powder, onion powder, thyme, salt and pepper to taste. Whisk for another 3 to 5 minutes, until thickened to taste. It will continue to thicken as it cools down a little. Adjust seasoning if needed.
If it’s too thick, add more broth and stir for a few more minutes. If it’s too thin, dissolve 1 teaspoon flour with about 3 teaspoons broth and stir it in, whisking for another few minutes until desired consistency (and repeat as needed).
Serve in a bowl or gravy boat. Enjoy warm!
- Making the roux: Cooking the butter and flour mixture for about 3 minutes over medium-low heat, whisking constantly, will cook off the raw flour taste. It should smell a little bit nutty. Don’t rush this step.
- Whisk constantly: This ensures that your gravy is lump-free and that it doesn’t burn. Use medium-low heat.
- You can multiply this recipe proportionally to make more gravy.
- Make ahead: Make the gravy 1-2 days in advance and refrigerate in a sealed container. For reheating tips, see below.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat, adding extra stock to loosen it up.
- Reheating tips: The gravy will thicken once it’s refrigerated. When reheating, add a few splashes of broth or stock to loosen it up and simmer, adding more liquid as needed.
- How to thin out gravy: Stir in more turkey broth or stock and simmer for a few minutes until desired consistency.
- How to thicken gravy: Dissolve 1 teaspoon of flour with 3 teaspoons of stock and add it in, stirring over medium-low heat until the right consistency. Repeat this as needed.
Substitutions and variations:
- 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.
Disclaimer: Nutritional values (per serving) are approximates only.
Serving: 1serving | Calories: 138kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 432mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg