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!
Servings: 4 people
Calories: 138kcal
Ingredients
- 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
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 (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!
Notes
- 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.
- 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.
Nutrition
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