Turkey Gravy Without Drippings

5 from 2 votes

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: people

Calories: 138kcal

Author: Tania

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.

Substitutions:

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.

Nutrition