Turkey Gravy Recipe without Drippings

This turkey gravy is made without drippings and is an easy from scratch recipe that can be made ahead of time! It’s a smooth, savory, garlicky brown gravy done in 15 minutes and loaded with comforting flavor. Absolutely perfect for the holidays!

Easy Homemade Turkey Gravy Recipe

Y’all, I’d like to say that this is my tried and true method to making gravy. That I’ve been making it this way for years! This smooth brown gravy is flavorful and the perfect accompaniment to your perfectly roasted Thanksgiving turkey, creamy mashed potatoes and cornbread stuffing!

One of the trickiest things about making gravy is getting the perfect thickness. A lot of it has to do with the thickening agent. I’ve used cornstarch and arrowroot, but the best thickener ended up being simple all-purpose flour.

If you’re looking for a fool-proof brown gravy recipe for Thanksgiving, I’ve got you covered!

What You’ll Need

This Gravy Recipe is made without drippings from your turkey and is super simple! Here’s a quick run-down of what you’ll need. Be sure to scroll down to the recipe card for specific amounts.

• Butter: I recommend using unsalted butter.
• Flour: We’ll use this to make a roux and thicken your gravy.
• Shallots: You could also use yellow onions, but shallots have a more delicate and sweeter flavor.
• Garlic: Minced finely.
• Chicken Bone Broth: You can also use vegetable broth or beef broth.
• Wine: You can use white cooking wine, or use a good bottle of white wine meant for drinking. Use some for the gravy, then pour yourself a glass!
• Fresh Herbs: Thyme and sage.
• Salt & Pepper: To taste

How to Make Turkey Gravy without Drippings

Making Turkey Gravy from scratch is easier than you think. Here’s how to do it:

• Heat a medium sauce pan to medium high heat.
• Add butter, shallots and garlic. Saute until shallots are translucent, about 2-3 minutes.
• Add wine. Next add in white cooking wine and stir, simmer for 1 minute.
• Then add in flour. Whisk the flour into the shallot butter mixture to create a roux. Let the roux continue to cook (will bubble) until it turns a light brown color and smells “nutty.” Be sure to whisk throughout this process so you don’t burn the roux. This process should take about 2-3 minutes.
• Add the broth. Slowly pour the bone broth into the roux, whisking the entire time. Let simmer for 5 to 7 minutes.
• Add seasonings. Finish with fresh thyme, fresh sage, salt and pepper to taste.
• Serve.

A Roux Makes All the Difference

Roux is totally my secret weapon. It adds a nuttiness and depth to your gravy that you just can’t get when you use cornstarch! Trust me, I’ve tried!

What is a roux you ask? It is simple a cooked mixture of equal parts flour and fat. In the steps above, the roux is made when the flour is added to the butter-shallot mixture.

Here’s the key to a good roux: Let the butter and flour roux simmer. That’s right. You’re going to watch it, and whisk it, until it turns a light brown color and smells slightly nutty. Make sure you’re paying attention, or you could burn your roux. Once it’s the desired color, slowly whisk in your liquid.

When to Add the Seasonings

 I always add my seasoning at the end. Most broths, butter, and even turkey drippings will have salt already in them. In order to control the salt content, I go all the way through my gravy making process and then at the very end I add my fresh herbs, taste and then season as needed.

Can I Make Gravy in Advance?

Yes! The best part about this recipe is you don’t have to have the turkey done to make it. There are so many other last minute things going on Thanksgiving Day, and gravy is always one of them. So take the stress out of the “last minute” and use this make ahead turkey gravy recipe!

This easy gravy can be made up to 2 days ahead of time. To reheat the gravy, place in a saucepan and warm over medium low heat.

Some people make smoked turkey or fry their turkeys so there are no drippings to use, which is another time when this recipe comes in!

Can I Add Drippings?

Yes. Even though this recipe is made without drippings. You can still add the drippings from the turkey after the fact.

To do this, make the gravy according to the recipe below. When the turkey is done, pour the liquid from the roasting pan into a narrow jar or a fat separator. Discard the fat and slowly pour the remaining liquid into the already made gravy.

I would start with 1/2 cup so that you don’t thin the gravy out. Then add a little bit at a time until the texture is  where you like it.

How to Thicken Your Gravy

Let’s be real. It happens to the best of us. Gravy can be a very finicky thing. If your gravy gets too thin, there are a couple things you can do.

• Make a cornstarch slurry in a small bowl consisting of 1 tablespoon cornstarch and 2 tablespoons of water. The best thing to do so that your gravy doesn’t get lumpy is to take your gravy off of the heat, whisk the cornstarch slurry into the gravy and return it to a simmer.
• Simmer the gravy for another 10 minutes to see if it thickens up.

What if Your Gravy is Too Thick?

This is one of the easier fixes, if your gravy is too thick just add 1/4 cup of chicken broth, turkey drippings or water at a time. Whisk together and see where you’re at. If you need to add more to thin it out, do so 1/4 cup at a time. Remember, as you add more liquid to thin out your gravy, you may also need to add more salt, pepper or fresh herbs to balance out the flavors.

Can I Freeze Gravy?

Yes. A flour-based turkey gravy can be frozen for up to four months, but cream or milk-based gravies should not be frozen. Usually anything with cream in it will separate and become gritty when thawed out.

Serving Suggestions

Here are some of my favorite recipes to pair with this easy gravy recipe:

• Thanksgiving Turkey without Brine
• Sour Cream & Chive Mashed Potatoes
• The Perfect Roasted Chicken (whole chicken)
• Crispy Oven Roasted Brussel Sprouts with Balsamic
• Easy Cheesy Scalloped Potatoes

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