Easy Turkey Gravy Without Drippings

Turkey gravy in a small pouring dish with spoon.

Easy Turkey Gravy Without Drippings

This Easy Turkey Gravy is rich, creamy, and full of savory flavor. Plus, you don’t need any turkey drippings to make it! It comes together in just a few minutes, making it perfect for Thanksgiving or anytime you’re serving turkey and need a simple homemade gravy.

Course Side Dish

Cuisine American

Keyword turkey gravy

Prep Time 5

Cook Time 15

Total Time 20

Servings -3½ cups

Calories 117kcal

Author Tawnie Graham of Kroll's Korner

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

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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.

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