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turkey gravy in a gravy boat
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5 from 2 votes

Turkey Gravy Without Drippings

This recipe for Turkey Gravy Without Drippings is super simple, easy, and convenient. If you're deep-frying a turkey or just want to make the gravy ahead, this recipe is it. It takes just 15-20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dressings and Sauces
Cuisine: American
Servings: 4 people
Calories: 138kcal
Author: Tania


  • Small saucepan
  • Whisk


  • 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


  • 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.


  • 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!
Recommended equipment: potato ricer, sheet pans, parchment paper, piping bag, extra-large star piping tip.
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