Turkey Gravy Without Drippings

Thanksgiving dinner is all about the classics—golden roasted turkey, creamy mashed potatoes, and of course, a luscious gravy to tie it all together. But sometimes, you don’t have those perfect roast drippings at hand, or maybe you’re planning a make-ahead meal and need something a bit more flexible. That’s where this turkey gravy without drippings comes to the rescue. It’s rich, flavorful, and has that comforting depth we all crave during the holidays, without relying on pan juices.

What I love most about this gravy is how simple it is. You don’t need to fuss over roasting a turkey just to collect every last bit of fat and flavor from the drippings. Instead, we build the taste with savory aromatics, butter, and a touch of broth, so you still get a silky, comforting sauce that tastes like it’s been simmering all day. It’s perfect for busy hosts or anyone who likes a stress-free Thanksgiving prep.

Another bonus? This recipe works beautifully as a make-ahead gravy for Thanksgiving. You can prepare it earlier in the day—or even a day ahead—then gently reheat it when your turkey comes out of the oven. It thickens perfectly without losing its smooth texture, which means no last-minute scrambling while your guests are ready to dig in.

Even if you’re a stickler for the traditional gravy from roast drippings, give this version a try. The flavor comes alive with simple, everyday ingredients, and you can tweak it to your taste. A little extra seasoning, a splash of cream, or even a hint of fresh herbs can elevate it to something truly special. By the time you pour it over your turkey and mashed potatoes, no one will even guess it didn’t come straight from the roasting pan.

Why You’ll Love It

• Rich, comforting flavor without the fuss – You get that classic Thanksgiving gravy taste without having to scrape every last bit of roast drippings from the pan. It’s effortless, but still incredibly satisfying.
• Perfect for make-ahead prep – You can whip this up a day in advance and gently reheat it before dinner. No more juggling multiple pots while the turkey rests.
• Customizable to your taste – Want it a little creamier? Add a splash of heavy cream. Prefer it herby? Toss in fresh thyme or sage. This gravy bends to your flavor preferences easily.
• Smooth and velvety texture every time – No lumps, no weird separation—just a silky sauce that clings perfectly to turkey, mashed potatoes, and stuffing.
• Great for all occasions – While it shines on Thanksgiving, this gravy is versatile enough for Sunday roasts, potlucks, or anytime comfort food calls.

Ingredient List

For the Gravy

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or turkey broth
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional, but adds depth)
• 1/4 teaspoon onion powder
• 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 1/4 cup heavy cream (optional, for extra richness)

Ingredient Notes

• Butter – I always use unsalted Kerrygold for this—it gives the gravy a nice, creamy base without being too salty.
• Flour – Don’t skip it! This is what gives your gravy that perfect thick, velvety texture.
• Broth – Homemade or a high-quality store-bought broth works. I love using a rich, low-sodium broth so I can control the seasoning.
• Herbs & Spices – Fresh thyme makes a huge flavor difference, but dried works in a pinch. Garlic and onion powder are little secret flavor boosters here.
• Heavy Cream – Optional, but if you like ultra-smooth, slightly luxurious gravy, don’t skip it. It adds that cozy, indulgent touch.

Kitchen Equipment Needed

• Medium saucepan – Perfect for cooking the gravy evenly without sticking; I love using my heavy-bottomed All-Clad pan.
• Whisk – Essential for smoothing out lumps and getting that silky texture; my silicone whisk is a lifesaver.
• Measuring cups & spoons – Accurate measurements make all the difference in flavor and consistency.
• Wooden spoon or heatproof spatula – Great for stirring and scraping the pan gently.
• Ladle – For easy serving without spilling a drop.

Instructions

Step 1: Melt the Butter

• Place your medium saucepan over medium heat.
• Add 4 tablespoons of unsalted butter and let it melt completely.
• Pro Tip: Keep an eye on it—you want it melted, not browned. Browning can change the flavor of the gravy.

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Step 2: Make the Roux

• Sprinkle 1/4 cup all-purpose flour over the melted butter.
• Whisk continuously for 2–3 minutes until the mixture is smooth and golden.
• Pro Tip: Whisking continuously is key here; it prevents lumps and cooks out the raw flour taste.

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Step 3: Add the Broth

• Slowly pour in 3 cups of low-sodium chicken or turkey broth while whisking constantly.
• Continue whisking until the mixture is smooth and begins to thicken.

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Step 4: Season the Gravy

• Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried).
• Stir well to combine, and let the gravy simmer gently for 5–7 minutes.
• Pro Tip: Taste the gravy as it simmers and adjust seasoning—this is your chance to make it perfect!

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Step 5: Optional Creamy Finish

• If you like a richer gravy, stir in 1/4 cup heavy cream.
• Simmer for another 2–3 minutes until fully incorporated and silky smooth.

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Step 6: Serve

• Pour the gravy into a serving dish or ladle directly over your turkey, mashed potatoes, or stuffing.
• Enjoy immediately, or keep warm until ready to serve.

Tips and Tricks for Success

• Whisk constantly – This keeps the gravy smooth and lump-free, especially when adding the broth.
• Simmer gently – Avoid high heat; too much heat can make the gravy separate or scorch.
• Adjust thickness gradually – If the gravy is too thick, whisk in a little extra broth until it reaches your desired consistency.
• Taste as you go – Salt and seasonings can vary by broth, so adjust gradually to get it just right.
• Make ahead and reheat carefully – Reheat over low heat, whisking occasionally to restore smoothness.

Ingredient Substitutions and Variations

• Butter substitute – Use olive oil or vegan butter for a dairy-free version.
• Flour substitute – Cornstarch or arrowroot powder can thicken the gravy; mix with cold water first.
• Broth substitute – Vegetable broth works well if you want a lighter or vegetarian option.
• Herb variations – Swap thyme for rosemary or sage for a different flavor twist.
• Cream variation – Coconut milk can be used instead of heavy cream for a subtle, slightly sweet richness.

Serving Suggestions

• I love pouring this turkey gravy over a perfectly roasted turkey—it makes every bite juicy and flavorful.
• Drizzle it generously on creamy mashed potatoes for that ultimate comfort-food combo.
• Use it as a sauce for stuffing or dressing—it soaks in beautifully without getting soggy.
• Spoon it over roasted vegetables like carrots, parsnips, or Brussels sprouts for an extra layer of flavor.
• For a cozy twist, serve it over turkey sandwiches the next day—it transforms leftovers into something special.

Storage and Reheating Instructions

• Refrigerate – Store leftover gravy in an airtight container for up to 3–4 days.
• Freeze – Pour into freezer-safe containers for up to 2 months; leave some room for expansion.
• Reheat on stove – Warm over low heat, whisking occasionally until smooth.
• Thin if needed – If the gravy thickens too much after chilling, whisk in a splash of broth or water.
• Avoid microwave lumps – Stir halfway through microwaving to keep it creamy and lump-free.

Frequently Asked Questions

Can I make this gravy ahead of time?

Absolutely! You can make it a day in advance and gently reheat it before serving. It actually gives the flavors time to meld beautifully.

Can I use turkey drippings if I have them?

Yes! You can swap part of the broth with pan drippings for extra flavor. Just reduce the added salt slightly.

How do I prevent lumps in my gravy?

Whisk continuously, especially when adding the broth. If lumps form, strain the gravy through a fine-mesh sieve or use an immersion blender.

Can I make this dairy-free?

Yes, use olive oil or vegan butter instead of regular butter and coconut milk instead of heavy cream. It’s still rich and delicious.

How thick should the gravy be?

It should be pourable but coat the back of a spoon. If it’s too thick, whisk in a little extra broth; too thin, simmer a few more minutes to thicken.

Can I freeze leftover gravy?

Definitely! Store it in a freezer-safe container for up to 2 months. Reheat slowly on the stove, whisking occasionally to keep it smooth.

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to serve it.