How to make homemade turkey gravy without drippings

With so many side dishes to prepare for Thanksgiving, not to mention the entire turkey in the oven, the last thing you want to think about is making gravy. Well, worry not, this make-ahead Turkey Gravy without Drippings will save the day!

This recipe is super easy and convenient, and it takes only 15 to 20 minutes to make.

This turkey gravy is a great make-ahead and freezer friendly recipe. Make it in advance to save time and stovetop space on Thanksgiving day!

Let’s be honest, you can’t have Thanksgiving without gravy. But seriously, how many times have you gotten frustrated with a million things to cook and roast on this day? A whole turkey in the oven, side dishes waiting to go into the oven, every burner going in the stovetop, kids running around…you get the point.

The last thing you want to think about is making gravy. Or maybe your turkey drippings got burnt. This is why I always make my trusty recipe for make-ahead turkey gravy without drippings.

Not only is making turkey gravy without drippings super easy, make-ahead friendly, freezer-friendly, and good for your sanity…it’s also DELICIOUS!

Okay, now imagine this: You are peacefully setting up the Thanksgiving table, serving your beautifully roasted turkey along with this super easy turkey gravy that you made the day before. And of course, with some good Cranberry Orange Sauce. Everyone is happy and so are you. No fuss, no mess. Just some good quality time. Yes please.

It goes great on any roasted turkey, and also this brined roasted turkey breast, turkey roulade, and this tender and juicy slow cooker turkey breast.

We also love it on mashed potatoes: fluffy mashed potatoes, creamy mashed potatoes, loaded mashed potatoes. All kinds of mashed. And for some veggie sides, try these roasted butternut squash and Brussels sprouts and classic green beans with bacon!

• Why Make Gravy Ahead of Time
• Ingredient Notes
• Step-by-Step Instructions
• Make Ahead Tips
• Freezing Instructions
• Tips for Reheating Gravy
• Substitutions and Variations
• More Thanksgiving Sides
• Recipe FAQs
• Tips for Success
• Turkey Gravy Without Drippings

Why Make Gravy Ahead of Time

There are so many reasons I can think of to make this turkey gravy without drippings. Not only is it a time and sanity saver, but it’s great for cases where you’re making turkey and there are no drippings, such as:

• You’re smoking or grilling a whole turkey
• You’re deep-frying a turkey
• You want to switch it up and make a turkey roulade instead
• You’re simply scared of burning all those turkey drippings (it happens!)
• Or perhaps you accidentally burnt those drippings already but still want gravy?

Perhaps you simply don’t have enough burner space, want more of it, or just want to make it ahead and relax. Whatever your reason is, this make-ahead turkey gravy recipe will surely save the day. It’s flavorful and has the perfect consistency.

It’s such an easy, no-fuss recipe that comes together in 15 to 20 minutes and can be prepared up to 2 days in advance.

Ingredient Notes

The great news is that you only need a handful of ingredients. Below are a few ingredients notes from recipe testing. As always, the ingredient quantities and details can be found in the recipe card down below.

• Unsalted butter: Adds fat and helps to make a roux, which is a paste used to thicken sauces. It builds rich flavors.
• All-purpose flour: To make the roux and thicken the gravy.
• Turkey broth or stock: The liquid component.
• Garlic powder, onion powder, salt, pepper: For flavor.
• Fresh thyme: For aromatic flavors. You can also use dried thyme or Italian seasoning blend, if you prefer.
• If desired, you can use additional seasoning, such as rosemary, sage, poultry seasoning, onion flakes, or chicken bouillon.

Step-by-Step Instructions

In just 15 to 20 minutes, you can make the easiest gravy for your Thanksgiving dinner. Below is an overview on how to make an easy Thanksgiving turkey gravy without drippings.

Step 1 | Make a roux

A roux is pretty much flour and fat (butter, in this case) cooked together. It’s used to thicken sauces. To make a roux, melt butter and add flour over medium-low heat. Whisk constantly (use a silicone whisk or wooden spoon) until thickened and until it starts to smell a bit nutty, about 2-3 minutes.

Tip: The key to making a good roux is to whisk constantly. This will get rid of the raw flour taste and ensure your gravy is lump-free.

Step 2 | Add turkey broth and whisk

Gradually add the turkey broth or stock, whisking to incorporate. As it cooks, it will start to thicken, about 6 to 7 minutes. Remember to keep whisking to prevent it from burning and from forming lumps.

Step 3 | Season and continue whisking

Add thyme, garlic powder, onion powder, and salt and pepper to taste. Continue whisking for a few more minutes to incorporate. As it cools down, the turkey gravy will continue to thicken a little bit more.

At this point, check the consistency. To thicken it further, simmer for a few more minutes, add flour dissolved in broth (1 teaspoon flour with 3 teaspoons stock at a time) until desired consistency. To make it thinner, simply whisk in more stock until desired consistency.

Make Ahead Tips

I always make this turkey gravy with no drippings recipe up to 2 days in advance.

Make the gravy as directed and let it cool completely. Then transfer to an airtight container and refrigerate for up to 2 days.

Reheating: The best way to reheat it is over the stovetop over medium-low heat, adding more stock and stirring until the consistency is just right (it will thicken further after being refrigerated). You can also microwave it in 30 second intervals, whisking in additional broth as needed to loosen it up.

Freezing Instructions

Freeze (completely cooled down) in an airtight freezer-friendly container or resealable bag for up to 2 months.

Reheating: Thaw in the fridge overnight and reheat over the stovetop over medium-low heat, stirring in extra stock to loosen it up until desired consistency.

Tips for Reheating Gravy

As mentioned above, gravy tends to get thicker after it cools down or after it’s refrigerated. This is normal.

To get the right consistency back, you need to add more turkey stock or broth as you reheat it, either over the stovetop or the microwave oven. Add a few initial splashes to loosen it up, and then add more as needed as it reheats.

Stovetop or microwave? I’d highly recommend reheating over the stovetop because you can easily control the heat and the consistency as you stir in the additional turkey stock.

Substitutions and Variations

Here are a few quick substitutions that will work for this recipe:

• Turkey broth or stock: chicken broth or stock.
• Unsalted butter: salted butter works too, just omit the salt at the end.
• Fresh thyme: Dried thyme or Italian seasoning work here. For every 1 teaspoon of fresh herbs, use ⅓ teaspoon dried herbs.
• If you’d like to add or customize flavors, add your favorite seasonings. For example, poultry seasoning, rosemary, sage, or chicken bouillon are great options.

More Thanksgiving Sides

Side dishes are the best part of Thanksgiving! This year, we will be making Roasted Rainbow Carrots, Green Beans with Bacon, Fluffy Mashed Potatoes, and Garlic Herb Dinner Rolls. And of course, we can’t miss this classic Cranberry Orange Sauce!

Here are a few more of our favorite holiday side dishes:

• Loaded Mashed Potatoes

• Maple Roasted Acorn Squash

• Roasted Butternut Squash and Brussels Sprouts

• Roasted Delicata Squash

If you’re not in the mood for turkey, go for a Brown Sugar Glazed Ham, Roast Beef Tenderloin, or Dutch Oven Roast Chicken.

Recipe FAQs

Can I make it ahead?

Yes! Make it 1-2 days in advance and refrigerate. Reheat over the stovetop or in the microwave oven, stirring in a few splashes of broth to loosen it up (gravy thickens even more in the fridge).

Can I freeze it?

Yes! Freeze in a freezer-friendly container for up to 2 months. When ready to use, thaw in the fridge overnight and reheat over the stovetop or in the microwave oven.

How long can I store it?

It will keep in the fridge for up to 2 days.

Can I use chicken broth instead of turkey broth?

Yes you can, although turkey broth or stock is preferred for flavor.

What can I do if my gravy is too thin or thick?

If it’s too thin, stir in more turkey broth or stock and simmer for a few minutes until desired consistency. If it’s too thick, 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.

This recipe was published in 2021 and updated in October 2022 to include new information and tips.

Tips for Success

• A roux is equal parts of flour and fat (butter) cooked together. It helps to thicken sauces. Whisk the roux constantly as it’s cooking to form a paste, until it smells a bit nutty. This prevents lumps and ensures that the raw taste of flour is cooked off.
• Gravy takes a few minutes to thicken as it cooks. Additionally, it will continue to thicken as it cools down.
• The best way to reheat it is over the stovetop.
• Gravy thickens more once it’s refrigerated. When reheating, add a few splashes of turkey stock or broth to loosen it up until desired consistency.

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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!

Course Dressings and Sauces

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 138kcal

• ▢ 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

• 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!

• 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.

Substitutions and variations:

• 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.

Disclaimer: Nutritional values (per serving) are approximates only.

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

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