Turkey Gravy Recipe Without Drippings - Joyful Healthy Eats

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Let’s make rich and savory turkey gravy without the drippings! This is an easy, from-scratch gravy recipe that can be prepared ahead of time since there’s no need to roast the turkey first. It’s smooth, comforting, and ready in 15 minutes. Absolutely perfect for the holidays!

For a seamless Thanksgiving meal, pair this no-fuss turkey gravy without drippings with my easy Thanksgiving turkey recipe.

This is my tried-and-true recipe for the best turkey gravy made without the drippings. Yes, that means there’s no need to roast your Thanksgiving turkey first! I’ve been making it this way for years, and I love how rich, silky, and packed with flavor this homemade gravy is, even without the pan juices. It’s the perfect savory dressing for a plate of creamy mashed potatoes and cornbread stuffing. If you’re looking for a foolproof brown gravy recipe for the holidays, this one has you covered.

This Easy Thanksgiving Gravy Recipe Is…

• Thick and pourable. 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 old-fashioned, all-purpose flour.
• Full of rich, comforting flavor. Whisking a quick roux with white wine and chicken broth creates a rich, buttery homemade gravy. Infused with herbs and loaded with flavor, you won’t even miss the turkey juices.
• Great to make ahead. The best part about this gravy is that you can prepare a big batch in advance, since you’re not relying on the turkey to make it on the day. This classic gravy stores like a dream and reheats easily when it’s time to serve. Plus, if you’re one to serve a smoked turkey or fried turkey at Thanksgiving, which don’t have any drippings, this gravy recipe is perfect!

Ingredients You’ll Need

These are the ingredients you’ll need to make this delicious gravy recipe without the drippings from your turkey. Be sure to scroll down to the printer-friendly recipe card for specific amounts.

• Butter – I recommend using unsalted butter and seasoning the gravy to taste.
• Flour – We’ll use this to make a roux and thicken your gravy. All-purpose flour is by far the best for making a roux.
• Shallots – You could also use yellow onions, but shallots have a more delicate and sweeter flavor.
• Garlic – Minced finely. If you don’t have fresh garlic, substitute ½ teaspoon of garlic powder per clove.
• Chicken Bone Broth – Alternatively, you can use vegetable broth or beef broth.
• Wine – You can use white cooking wine or a good bottle of dry white wine intended for drinking. Good choices are Pinot Grigio, Chardonnay, or a dry Riesling. Use what you need for the gravy, then pour yourself a glass!
• Fresh Herbs – Thyme and sage build on the flavors in the gravy. Feel free to swap in any fresh or dried herbs you like.

How to Make Turkey Gravy (No Drippings)

I’ve made this turkey gravy from scratch so many times that I think I could do it with my eyes closed! The steps are super simple:

1. Sauté the shallots and garlic. First, add the butter, shallots, and garlic to a saucepan over medium-high heat. Sauté until the shallots are translucent, about 2-3 minutes.
2. Add wine. Next, pour in the wine and simmer for 1 minute.
3. Make a roux. Sprinkle the flour over the shallots and whisk to create a roux. This will be the base for the gravy. Let the roux continue to cook off and bubble for 2-3 minutes. Keep whisking throughout the process so the roux doesn’t burn.
4. Add the broth. Now, slowly pour the bone broth into the roux, whisking the entire time. Let the gravy simmer for 5 to 7 minutes until smooth and thickened. Finish with fresh thyme, fresh sage, salt, and pepper to taste. Transfer the turkey gravy to a gravy boat, and serve!

The Secret to a Great Roux

A roux is a simple cooked mixture of equal parts flour and fat. It adds a nuttiness and depth to your gravy that you just can’t get when you use cornstarch. Trust me, I’ve tried! In the steps above, the “fat” is the butter used to sauté the shallots.

The key to a good roux is to let the butter and flour simmer. Watch it and whisk it until the mixture turns a light brown color and smells “nutty”. Make sure you’re paying attention, or you could burn your roux. Once it’s the desired color, slowly whisk in your liquid.

Can I Use Turkey Drippings If I Have Them?

Yes. Even though this gravy is made without drippings, you can still incorporate the pan juices from the turkey for even more flavor.

• To add the drippings, I recommend preparing this gravy recipe as written. After roasting your turkey, 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 ½ cup of pan drippings so that you don’t thin the gravy out too much. Add a little bit at a time until the texture is where you like it.
• Alternatively, to make this turkey gravy from the drippings instead, follow the step above to collect the pan drippings from your turkey and separate the fat. Then, use the juices in place of the beef broth in the recipe. If you don’t have enough drippings, make up the rest with broth.

Tips for the Best Gravy

• Season at the end. I always add my seasoning at the end. This is because most broths, butter, and even turkey drippings 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.
• How to thicken gravy that’s too thin: If your gravy gets too thin, try simmering for another 10 minutes to see if it thickens up. If this doesn’t work, make a cornstarch slurry from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. To avoid a lumpy gravy, take the pan off the heat first, then whisk in the slurry before returning it to a simmer.
• If your gravy is too thick, whisk in ¼ cup of chicken broth, turkey drippings, or water. If you need to thin it out even more, do so ¼ cup of liquid 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.

Serving Suggestions

Once you’ve whisked up a batch of savory gravy, you’re ready to serve. Some of my favorite dishes to pair with this quick turkey gravy recipe include:

• Potatoes. Name a better combo than gravy and potatoes! I love these sour cream and chive mashed potatoes and cheesy scalloped potatoes.
• Chicken. Even when it isn’t the holidays, this gravy is quick enough to whip up and serve over a whole roasted chicken for Sunday dinner.
• Vegetables. Drizzle gravy over crispy oven-roasted Brussels sprouts or green beans, two favorite holiday sides!
• Dinner rolls. Of course, homemade dinner rolls, biscuits, or hunks of crusty bread are a must for soaking up leftover gravy.

Make Ahead, Storage, and Freezing

• Make this gravy in advance. The best part about this recipe is that you don’t have to have the turkey done to make it. There are so many other last-minute things to do on Thanksgiving Day, but gravy doesn’t have to be one of them! Prepare your turkey gravy up to 2 days ahead of time.
• Reheat. When it’s time to serve, reheat the gravy in a saucepan over medium-low heat.
• Freeze. While cream or milk-based gravies should not be frozen, this flour-based turkey gravy freezes well for up to 4 months. Thaw it in the fridge before reheating.

More Thanksgiving Recipes

• Sweet Potato Casserole
• Warm Farro Salad
• Crispy Roasted Potatoes
• Sausage Stuffed Mushrooms
• Maple Dijon Glazed Carrots
• Stuffed Acorn Squash

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Description

Learn how to make the best turkey gravy without drippings! This is an easy, foolproof gravy recipe that can be made ahead of time. It’s smooth, savory, herbaceous, done in 15 minutes, and loaded with flavor. Perfect for the holidays!

Ingredients

Scale 1x2x3x

• 3 tablespoons butter, unsalted
• 3 tablespoons flour
• 1/2 cup finely diced shallot
• 3 garlic cloves, minced
• 2 tablespoons white cooking wine
• 2 cups chicken bone broth
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• salt & pepper

Instructions

1. Heat a medium sauce pan to medium high heat. Add butter, shallots and garlic. Saute until shallots are translucent, about 2-3 minutes.
2. Next add in white cooking wine and stir, simmer for 1 minute.
3. 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.
4. Slowly pour the bone broth into the roux, whisking the entire time. Let simmer for 5 to 7 minutes.
5. Finish with fresh thyme, fresh sage, salt and pepper to taste. Serve.

Notes

Note: Turkey Drippings will add so much flavor so if you have them I would add about 4 tablespoons worth to this gravy for an extra boost of flavor!

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Filed Under:

• Holiday
• Holidays
• Homemade Condiments & Sauces
• Quick
• Recipes
• Side Dishes
• Thanksgiving

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About Krista

I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! I recently completed a wellness program through Harvard Medical School focused on building sustainable nutrition habits, so everything I share here is rooted in real life and backed by real knowledge. About Subscribe Recipes Shop

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