Easy Make-Ahead Turkey Gravy - No Drippings Required

This is the easiest recipe for Turkey Gravy! Made without drippings, this recipe for turkey gravy comes together quickly but is packed with flavor! But the best part? It can be made in advance, making your holiday meal that much easier to prepare!

My preferred method for making turkey gravy is to prepare the gravy without the drippings. Not only does this give me more control over the resulting flavor and consistency of the gravy, but is also an easier method.

Notes on Ingredients

• Butter: Instead of using fat from drippings, this recipe calls for unsalted butter. The butter will give a nice buttery, rich finish to the gravy.
• Flour: Use all-purpose flour to form the roux which will thicken the gravy.
• Stock: While turkey stock is an obvious choice for making turkey gravy, a good-quality store-bought or homemade chicken stock works well and is easier to find.
• White Wine: I add a bit of dry white wine, such as a Pinot Grigio or Chardonnay, which helps balance out the gravy and adds dimension to the overall flavor. Feel free to omit if you don't drink or cook with alcohol.
• Worcestershire Sauce: Adding Worcestershire sauce to the gravy adds just the right level of seasoning and helps to duplicate the richness and flavor of using pan drippings, without the need to use the drippings!
• Fresh Herbs: The fresh herbs transform good gravy into a GREAT gravy. I opt for fresh thyme and rosemary as both pair beautifully with turkey. Feel free to add sage as well.

How to Make Turkey Gravy Without Drippings

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Make a Roux. A roux is simply made by whisking fat (in this case butter) with flour until a thick paste forms.

Step Two: Slowly whisk in the liquid of choice. I use a combination of wine and stock for the richest results. But regardless of the type of liquid you use, you want to add in small amounts and whisk well, as this will prevent lumps in your gravy.

Step Three: Thicken. Simmer until the gravy coats the back of a spoon but still be easy to pour.

Step Four: Strain: Straining the turkey gravy over a fine mesh strainer will not only make removing the fresh herbs easier but also remove any potential lumps, ensuring smooth silky gravy.

Preparing Gravy in Advance

One of the best things about making gravy without pan drippings is that it can be made in advance. This makes entertaining, especially during the holidays, so much easier.

• Prepare the gravy as directed and then let it cool slightly.
• Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance.
• When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick.
• Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed.

Storage

• Refrigerate: Allow the gravy to cool then transfer to an airtight container and store in the refrigerator for up to 3 days. Keep in mind if you prepare your gravy in advance, you only want to store it in the refrigerator for a TOTAL of 3 days after preparation.
• Freeze: Transfer the leftover gravy to a freezer-safe container, leaving 1 inch of room for expansion, and store it in the freezer for up to 1 month.
• Reheat: Defrost it in the refrigerator if frozen, and then transfer it to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.

Serving Suggestions

This recipe for homemade turkey gravy is obviously perfect when served with roasted turkey, but it also pairs well with chicken or pork and can be used creatively with leftovers.

• Complete your Thanksgiving dinner by serving this homemade turkey gravy (made without drippings) with Roasted Turkey or Instant Pot Turkey Breast.
• Serve this easy gravy with Instant Pot Whole Chicken for a punch of flavor.
• Nothing completes mashed potatoes like homemade gravy! Because this gravy can be prepared without drippings, you can make it whenever you serve classic mashed potatoes or Instant Pot mashed potatoes.
• Don't forget to drizzle this gravy over the stuffing as well. So good!
• Use leftover turkey and stuffy to make Thanksgiving Eggrolls and serve with a side of this gravy for dipping.

If you make this homemade gravy recipe, be sure to leave a comment and review below.

Easy Make-Ahead Turkey Gravy - No Drippings Required

Learn how to make homemade turkey gravy with this easy recipe. It takes only minutes to make and is perfect to use turkey, chicken, or pork.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10

Calories: 68kcal

Author: Kristen Chidsey

Ingredients

• ▢ ¼ cup unsalted butter or fat from pan drippings
• ▢ ¼ cup all-purpose flour
• ▢ ½ cup dry white wine optional
• ▢ 2-3 cups low-sodium chicken or turkey stock
• ▢ 2 sprigs fresh thyme
• ▢ 1 sprig fresh rosemary
• ▢ ½ teaspoon black pepper
• ▢ 2 teaspoons Worcestershire sauce

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• In a heavy-bottomed medium saucepan, melt butter over medium heat. Once melted, whisk in the flour to form a thick paste and cook for 1-2 minutes to remove the raw taste of flour.
  
• If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine. Gradually whisk in 1-½ cups of stock, whisking to incorporate. Add the thyme, rosemary, and pepper, and bring the mixture to a boil.
  
• Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 to 1-½ cups of stock to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. Once thickened to the point the gravy coats a spoon, stir in the Worcestershire sauce. Give a quick taste of the gravy and add salt and additional pepper if needed.
  
• Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
  
• Transfer the strained gravy to a gravy boat and serve immediately or return to the saucepan and keep over low heat, whisking occasionally until ready to serve.
  

Equipment Needed

• fine mesh strainer

Notes

Using Pan Drippings: If using pan drippings you can use the rendered fat and liquid in place of the butter and stock.

Stock: Use low-sodium turkey or chicken broth/stock to make this homemade gravy.

White Wine: Use a dry white wine, such as a Chardonnay or Pinot Grigio. Feel free to omit if you don’t care for wine, and use additional stock in place of the wine.

Prepare in Advance: Prepare the gravy as directed and then let cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed.

Storage: Leftover gravy can be stored for up to 3 days in an airtight container in the refrigerator or frozen in a freezer-safe container, leaving 1 inch of room for expansion for up to 1 month. To reheat gravy, defrost in the refrigerator if frozen and then transfer to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.

Nutrition

Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Calcium: 5mg | Iron: 1mg

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