Turkey Gravy Without Drippings

5 from 5 votes

This make ahead turkey gravy without drippings is a very convenient way to make gravy from scratch. Whether you want to get ahead or the drippings didn't quite turn out this year, this recipe is easy and quick!

Prep Time5

Cook Time15

Total Time20

Course: Dressings and Sauces

Cuisine: American

Servings: people

Calories: 118kcal

Author: Tania

Equipment

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
2 cups turkey or chicken stock plus more as needed and for reheating later
1-2 teaspoons Better Than Bouillon Turkey Base to taste
½ teaspoon garlic powder or to taste
¼ teaspoon onion powder or to taste
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Make the roux: 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.
Add stock: Gradually, add turkey stock, whisking to incorporate at the same time. Cook, whisking, for 6-7 minutes or until it starts to thicken.
Season with the Better Than Bouillon turkey base, garlic powder, onion powder, thyme, salt and pepper to taste. Whisk for another 3-5 minutes, until thickened to taste. It will continue to thicken as it cools down a little. Adjust seasoning if needed.
Adjust consistency: 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!

Notes

You can multiply this recipe proportionally to make more gravy.
Whisk constantly: This ensures that your gravy is lump-free and that it doesn’t burn.
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 stock: chicken broth or stock works too (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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition