This rich, savory turkey gravy without drippings is ready in about 15 minutes and uses simple pantry ingredients: turkey broth or stock, butter, all-purpose flour, poultry seasoning, and salt and pepper to taste. It’s an ideal solution when you want homemade gravy but your roast didn’t produce enough pan juices, or when you’re serving a boneless or smoked turkey that yields little drippings.
While gravy made from pan drippings or a turkey neck has extra depth, this no-drippings version delivers excellent flavor and texture and comes together quickly. It’s especially handy for leftovers after holiday meals or when you roast, smoke, deep-fry, or slow-cook turkey in ways that don’t yield much liquid.
Why you’ll love this recipe
- Full, savory flavor without relying on pan drippings.
- Ready in about 15 minutes from start to finish.
- Works when you aren’t roasting a whole turkey or when drippings are scarce.
- Easy to make ahead and reheat for leftovers.
Ingredients
Below are the basic ingredients and a few substitution notes. Exact measurements and full instructions are provided in the recipe card further down.
- Butter – Provides the fat base for a smooth, velvety gravy. Unsalted or salted butter both work; adjust salt as needed.
- All-purpose flour – Combined with butter to form a roux that thickens the gravy.
- Turkey broth or stock – Use homemade or store-bought. Low-sodium broth is recommended if you want finer control over salt.
- Seasonings – Poultry seasoning, black pepper, and salt to taste. Add salt at the end, especially when using regular (not low-sodium) broth.
How to Make Gravy without Turkey Drippings
A straightforward, step-by-step method produces smooth, flavorful gravy. Follow each step and whisk constantly when adding the liquid to avoid lumps.
Step 1: In a saucepan or large skillet, melt the butter over medium heat. Add the flour and whisk until fully combined and there are no lumps. Continue cooking and whisking for 1–2 minutes until the roux turns a light golden brown.
Step 2: Slowly pour in the turkey broth while whisking constantly to incorporate the roux and prevent lumps. Add the poultry seasoning and black pepper.
Step 3: Bring the mixture to a gentle simmer, whisking frequently. The gravy will thicken within 3–5 minutes. If it becomes too thick, whisk in a splash of additional broth or water until you reach the desired consistency.
Step 4: Taste and season with salt as needed. Transfer to a gravy boat or serving bowl and serve hot.
Pro Tip:
For a thicker gravy, whisk in a cornstarch slurry: combine 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering gravy and cook until thickened.
Storage
Refrigerator: Store leftover gravy in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Warm gently on the stovetop, whisking frequently. If the gravy has thickened in the fridge, thin with a little broth or water to reach the desired consistency.
Recipe Tips
- If you have some pan drippings, add them to this gravy for extra depth of flavor.
- Whisk constantly while adding liquid to avoid lumps and prevent a raw flour taste.
- Wait until the end to add salt, especially if you used regular broth, since it may already be salty enough.
- Double the recipe when cooking for a larger crowd.
Serving Suggestions
This turkey gravy pairs beautifully with Thanksgiving turkey, open-faced turkey sandwiches, mashed potatoes, rice, stuffing balls, or party potatoes. It also makes a tasty dip for fries or roasted vegetables.
Additions and variations
- Use a different stock: Substitute beef or chicken stock for turkey broth to make beef or chicken-style gravies — adjust seasonings accordingly.
- Mix broths: If turkey broth isn’t available, combine beef and chicken broth or use one of them straight for a different but delicious flavor profile.
- Giblet option: If you have giblets, simmer them with aromatics to make a simple homemade stock to use in place of store-bought broth for richer, more traditional gravy flavor.
Recipe
Turkey Gravy Without Drippings
Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 6
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 ¼ cups turkey broth or stock
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper, or to taste
- Salt, to taste
Instructions
- Melt the butter in a saucepan or large skillet over medium heat.
- Add the flour and whisk until smooth. Cook 1–2 minutes, whisking constantly, until the roux turns light golden brown.
- Slowly pour in the turkey broth while whisking to combine. Stir in poultry seasoning and black pepper.
- Bring to a simmer and cook 3–5 minutes, whisking often, until thickened.
- Taste and add salt if needed. Serve hot in a gravy boat or bowl.
Notes
Salt: If you used low-sodium broth or unsalted butter, you may need additional salt. Taste at the end and season as needed.
Broth substitutions: If turkey broth is unavailable, a mix of beef and chicken broth or either one alone will work.
Storage & reheating: Refrigerate up to 3 days. Reheat on the stovetop and whisk in extra broth or water to thin if necessary.
Nutrition (per serving)
Calories: 93 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 8 g | Sodium: 388 mg
More recipes for your holiday table
- Sweet Potato Casserole with Pecan Topping
- Crockpot Glazed Carrots
- Corn Casserole
- Broccoli Cheese Casserole
- Potato Rolls
If you tried this gravy, save the recipe and adjust seasonings to suit your taste. It’s a quick, reliable way to add homemade flavor to turkey and side dishes all season long.