Let's start with the foundation: Drippings are the liquid elements that gather at the bottom of a pan once you roast turkey or any other meat. As the protein cooks, these drippings brown, caramelize, and take on a lovely, deep, and rich flavor. To make classic turkey gravy, you start with some butter, whisk in flour to make a roux, then slowly stir in a mix of the drippings and broth. (See how it's done in our Perfect Turkey Gravy recipe.) So how do you make turkey gravy without drippings? It's all about finding a replacement for the browned, complex meaty flavor the drippings offer. For a no-drippings gravy, aromatics such as onions, celery, carrot, bell pepper, and/or garlic, can help, as can umami-rich elements like mushrooms.
Read on to master how to make turkey gravy without cooking a turkey, including several ways to max out that savory flavor—without going to the effort of roasting a turkey—plus how to store your make-ahead easy turkey gravy and how to fix it if the sauce gets too thick or too thin. Plus score tips about how to customize your creation, how to freeze the gravy, and how early in advance you can whip it up.
How to Make Turkey Gravy Without Turkey Drippings
Our turkey gravy without drippings starts with a roux. This mixture of flour and fat thickens the gravy by sharing the starchy qualities of all-purpose flour with the sauce. Our roux starts with butter, but feel free to trade in bacon fat, ghee, or oil. In a saucepan over medium heat, melt your preferred fat.
Once the fat is fully melted, add the flour. Stir it in until smooth, allowing this mixture to brown lightly (to lend the classic brown gravy color and build depth of flavor). Whisk in chicken broth and black pepper, then cook and stir until thick and bubbly—plus 1 minute more. Since broth has plenty of salt in it already, we suggest seasoning it to taste with salt right at the end. Add fresh herbs or any of the flavor-boosters below to amp up the flavor, if desired.
Homemade Gravy Recipe
Start to finish: 15 minutes Makes: 3 cups
⅓ cup butter
⅓ cup all-purpose flour
3 cups chicken or turkey broth
¼ tsp. ground black pepper
Coarse kosher salt or table salt
Fresh parsley (optional)
1. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth.
2. Add chicken broth and pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt. If desired, garnish with parsley.
How to Store Turkey Gravy
Ideal for anyone who makes deep-fried turkey, smoked turkey, or those who prefer some of their dishes to be part of a make-ahead Thanksgiving menu, a no-drippings gravy is the perfect Thanksgiving menu addition. Mix it up 2 days in advance and refrigerate, or freeze for up to 4 months in an airtight freezer-safe container.
How to Reheat Turkey Gravy
To reheat your easy turkey gravy, simply pour the refrigerated or thawed frozen gravy into a saucepan over medium heat. Whisk until warm, adding water to thin as needed. (Skip extra stock, as this can make the sauce too salty). Note that the gravy will thicken as it cooks.
How to Customize Your Turkey Gravy
Sharing dinner with those who follow different diets? The no-drippings gravy is a cinch to customize.
Make it vegetarian: Use vegetable stock rather than chicken broth.
Make it vegan: Use oil instead of butter and opt for vegetable stock instead of chicken broth.
Make it gluten-free: Trade rice flour or cup-for-cup gluten-free flour mix.
If you feel like your turkey gravy without drippings is falling short on the meaty, umami qualities you know and love in traditional turkey gravy, consider these quick fixes.
Sprinkle in more seasonings. In addition to fresh herbs, perk up your easy turkey gravy with a pinch of poultry seasoning or garlic powder.
Get saucy. Try a drizzle of fish sauce, soy sauce, or Worcestershire sauce. All of these pack a large dose of umami per drop.
Mix in bouillon. Like ultra-concentrated broth, bouillon can really take your no-drippings gravy to the next level. Just be sure to adjust the overall seasoning levels accordingly because bouillon is naturally very salty.
How to Fix Any No-Drippings Gravy Imperfections
If your gravy gets too thin, either as you're making it or reheating it, try one of these two solutions:
Take your no-drippings gravy off the heat, then whisk in a cornstarch slurry (made by stirring 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl until combined).
Simmer the easy turkey gravy for 5 to 10 minutes more to see if the mixture thickens naturally.
If your easy turkey gravy without drippings gets too thick, simply add more water ¼ cup at a time. If your gravy could use extra salt, add ¼ chicken broth instead of water and salt. As you add more liquid, be sure to sample a spoonful before serving so you can adjust the salt, pepper, and fresh herb quantities if needed.
For pouring over turkey on Thanksgiving, mixing with mushrooms and spooning over flaky biscuits for brunch, or adding to any dish that could use a saucy boost, an easy turkey gravy without drippings is a fantastic trick to have in your cooking repertoire.
(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.) Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.
So how do you make turkey gravy without drippings? It's all about finding a replacement for the browned, complex meaty flavor the drippings offer. For a no-drippings gravy, aromatics such as onions, celery, carrot, bell pepper, and/or garlic, can help, as can umami-rich elements like mushrooms.
Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.
Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.
Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Mix 100g softened butter with the grated zest of 1 lemon, 1 tbsp chopped thyme, 2 tbsp chopped parsley and 1 finely chopped garlic clove. Loosen the skin on the turkey breast with your fingers and push the butter under, covering the breast.
You can pour a little of water in the bottom of the roasting pan, but keep in mind the turkey will release drippings as well as it cooks. However, if you're making gravy, it's best to add about a cup of water to the roasting pan.
Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.
Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.
One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.
The longer you simmer gravy, the thicker it will become, and it's easy to end up with a thick, gloppy gravy. The fix here is super simple: whisk in a little more broth or water until it's thinned to the desired consistency.
The easiest of all pasta recipes, this eggless version uses just flour and water combined to make a dough. It can then be shaped into whatever form you prefer and quickly cooked in boiling water before adding the sauce of your choosing.
(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.
Sprinkle 3 tbsp plain flour into the tin and mix until well blended. Continue cooking, stirring continuously, for 2 minutes allowing the flour to cook through to make a 'roux' (a thickening base for your gravy).
Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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