Easy Turkey Gravy Without Drippings
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If you’re looking for an easy turkey gravy recipe, you have to try this one! I love this recipe because it makes a delicious, flavorful gravy completely from scratch, without having to wait for the turkey to finish cooking first. It’s smooth, creamy, savory, and perfect for pouring over turkey, mashed potatoes, stuffing, or pretty much anything else on your plate.
And if you want to know the secret to this delicious gravy, it’s the brown butter! Browning the butter first adds a delicious nutty, toasted flavor that gives the gravy extra depth without needing pan drippings. Trust me, it’s worth the extra few minutes, and it’s not hard at all.
I especially love this recipe for Thanksgiving because it takes one more thing off your plate. You can make the gravy ahead of time, keep it warm while you finish the rest of the meal, and adjust the consistency with a little extra broth if needed. There are no turkey drippings required, no complicated techniques, and one less thing to worry about on the big day!
Table Talk with Tawnie
This has been my quick go to gravy recipe for years and I am so happy to finally share it with you! I love that you can bring it together without the turkey drippings and it’s still very flavorful! Make it for the holiday season this year and let me know what you think!
- Low-sodium turkey stock or chicken stock: Since this gravy is made without drippings, the stock provides most of the savory turkey flavor. Turkey stock is ideal, but chicken stock works well, too.
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Poultry seasoning: Adds that extra element of savory, herby flavor to the gravy.
- Fresh herbs: Fresh thyme, rosemary, and sage add a classic flavor that pairs perfectly with turkey. I highly recommend using fresh herbs for the best flavor!
- Worcestershire sauce and low-sodium soy sauce: Add savory, umami-rich flavor and extra depth to the gravy without making it taste overly salty.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Warm the stock
Bring the stock to a simmer.
Brown the butter
Brown the butter🧈 (see this post on how to brown butter).
Make the roux
Reduce the heat and return the brown butter to the burner. Whisk in the flour until smooth and cook for 2-3 minutes, until the mixture is golden brown and smells lightly toasted.
Add the stock and season
Slowly pour in the stock and whisk until smooth. Whisk in the seasonings and herbs
Simmer and enjoy!
Bring the gravy to a gentle simmer and cook for ~8 minutes. Remove and discard the thyme and rosemary sprigs. Remove from the heat and whisk in the cold butter. Serve warm over turkey and mashed potatoes, and enjoy!!
Expert Tips
- Use a good-quality stock: Since this gravy is made without drippings, the stock provides most of the savory turkey flavor. Turkey stock is ideal, but chicken stock works well, too.
- Don’t skip browning the butter! This adds a delicious nutty, toasted flavor that gives the gravy extra depth without needing pan drippings.
- Let the flour cook: Cook the flour and butter together for 2-3 minutes before adding the broth. This gets rid of the raw flour taste.
- Adjust the consistency: Gravy naturally thickens as it cools. If it becomes too thick, whisk in a splash of warm stock until smooth.
- Make it ahead: Prepare the gravy up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, whisking frequently and adding a splash of stock as needed.
- For an extra-smooth gravy: Strain through a fine-mesh sieve before serving to remove the herbs and any small lumps.
Variations / Substitutions
- Make it dairy-free: Use olive oil or dairy-free butter in place of the butter.
- Make it gluten-free: Use a gluten-free flour blend instead of regular flour.
- Add drippings: If you happen to have turkey drippings, replace some of the broth with the drippings for even more traditional turkey flavor.
Storage / Freezing
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently on the stovetop over medium-low heat, whisking frequently and adding a splash of stock as needed.
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Easy Turkey Gravy Without Drippings
Ingredients
- 3½ cups low-sodium turkey stock or chicken stock (warmed (plus more as needed to thin))
- 6 Tbsp. unsalted butter
- 6 Tbsp. all-purpose flour
- 1 tsp. Worcestershire sauce
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. poultry seasoning
- 2 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 1-2 tsp. fresh sage (finely chopped)
- Kosher salt (to taste)
- 1 Tbsp. cold unsalted butter (optional, for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Warm the stock: Bring the stock to a simmer in a medium saucepan over medium heat.3½ cups low-sodium turkey stock or chicken stock
- Brown the butter: In a stainless steel skillet, melt the butter in a medium saucepan over medium heat. Continue cooking, stirring or swirling the pan occasionally, until the butter foams and the milk solids turn light golden brown and smell nutty, ~5 minutes Start Timer. (Use my brown butter post for reference). Watch closely to prevent burning. Remove the pan from the heat briefly.6 Tbsp. unsalted butter
- Make the roux: Reduce the heat to medium-low, return the brown butter to the burner, and whisk in the flour until smooth. Cook, whisking frequently, for 2-3 minutes Start Timer, until the mixture is golden brown and smells lightly toasted.6 Tbsp. all-purpose flour
- Add the stock: Slowly pour in about 1/2 cup of the warm turkey stock in a steady stream, whisking constantly until smooth. Gradually whisk in the remaining stock, making sure there are no lumps.
- Season the gravy: Whisk in the Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, and poultry seasoning. Add the thyme sprigs, rosemary sprig, and chopped sage.1 tsp. Worcestershire sauce, 1 tsp. low-sodium soy sauce, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. freshly cracked black pepper, 1/4 tsp. poultry seasoning, 2 sprigs fresh thyme, 1 small sprig fresh rosemary, 1-2 tsp. fresh sage
- Simmer: Bring the gravy to a gentle simmer over medium heat. Reduce the heat to medium-low and cook for ~8 minutes Start Timer, stirring frequently, until the gravy has thickened to your desired consistency. It should be smooth and thick enough to coat the back of a spoon. If the gravy becomes too thick, whisk in additional warm stock, a splash at a time.
- Finish and adjust: Remove and discard the thyme and rosemary sprigs. Taste the gravy and season with kosher salt as needed.Kosher salt
- For extra richness: Remove the saucepan from the heat and whisk in 1 Tbsp. cold butter until melted and incorporated. Serve warm over turkey and mashed potatoes.1 Tbsp. cold unsalted butter
Notes
- Use a good-quality stock: Since this gravy is made without drippings, the stock provides most of the savory turkey flavor. Turkey stock is ideal, but chicken stock works well, too.
- Don’t skip browning the butter! This adds a delicious nutty, toasted flavor that gives the gravy extra depth without needing pan drippings.
- Adjust the consistency: Gravy naturally thickens as it cools. If it becomes too thick, whisk in a splash of warm stock until smooth.
- Make it ahead: Prepare the gravy up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, whisking frequently and adding a splash of stock as needed.
- For an extra-smooth gravy: Strain through a fine-mesh sieve before serving to remove the herbs and any small lumps.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
