This no drippings turkey gravy is easy to make and can be prepped ahead since it doesn't rely on anything from the bird! Thick, creamy, and full of flavor, it’s perfect for Thanksgiving or any turkey dinner.
Jump to:
- Why You’ll Love This Gravy Recipe For Turkey Without Drippings
- Ingredient Information And Substitutions
- How To Make Turkey Gravy Without Drippings
- Frequently Asked Questions
- Tips For Making Turkey Gravy Recipe Without Turkey Drippings
- What To Serve With This Turkey Gravy Recipe No Drippings
- Other Turkey Recipes To Try
- Hosting Thanksgiving?
- No Drippings Turkey Gravy
Why You’ll Love This Gravy Recipe For Turkey Without Drippings
I don’t know about you, but when the gravy is really, really good, it’s my absolute favorite part of Thanksgiving dinner. Honestly, I could drown my whole plate in it... or sip it with a straw! It’s the most delicious compliment to any traditional meal (especially mashed potatoes!), and the best part is how easy it is to make from scratch.
You don’t even need pan drippings to get that rich, savory flavor, though if you have them, feel free to stir them in for an extra boost. This recipe works whether you’re roasting a full bird or just cooking a smaller turkey breast, and you can even make it ahead so there’s one less thing to juggle on the big day. Here’s why this gravy is a keeper:
- Perfect for holiday meals
- Bold, full-bodied flavor
- Velvety smooth texture
- Make-ahead friendly option
Ingredient Information And Substitutions
- Turkey pieces- Wings, giblets, or the backbone work well. If you don’t have extras, chicken wings or drumsticks make a good substitute.
- Onion- Adds sweetness and depth. Swap in shallots or leeks if you prefer.
- Celery- Brings a savory backbone to the broth. Fennel stalks can be used instead.
- Garlic- Gives warmth and richness. Garlic powder works in a pinch.
- Flour- To make a roux to thicken the gravy. 1:1 gluten free flour like King Arthur's is a good substitute.
- Water- Covers everything as the broth simmers. Chicken stock can also be used for extra richness.
- White wine- Adds brightness. If you prefer, use extra water or chicken stock instead.
- Butter- Starts the base for roux. Use salted butter for extra flavor.
- Fresh herbs- Rosemary, thyme, and sage give that classic Thanksgiving flavor. Dried herbs will do, though fresh is best.
- Salt- Season to taste. Kosher salt is recommended for more control.
- Peppercorns- Whole black peppercorns add gentle spice. A few cracks of black pepper can substitute.
How To Make Turkey Gravy Without Drippings
Step 1- Brown the turkey pieces.
Heat a Dutch oven over medium-high heat and coat with olive oil spray. Add the turkey pieces in batches and sear until golden brown, about 3-4 minutes per side. Set aside.
Step 2- Sauté veggies.
Add more cooking spray if needed, then add onion and celery to the pot. Cook about 4 minutes. Stir in garlic, herbs, and peppercorns and cook 2 minutes more.
Step 3- Deglaze and simmer.
Pour in the wine and scrape up the browned bits, letting it simmer briefly.
Return the turkey pieces to the pot, cover with water, and bring to a boil. Reduce the heat and let it simmer gently for 1 hour.
Step 5- Make the roux.
Pour the broth through a fine mesh sieve (twice if you want it extra smooth). Cool to room temperature and refrigerate until you’re ready to make the gravy.
When ready to serve, melt the butter in a large pot over medium heat. Warm the broth in another pan. Whisk flour into the butter until smooth and cook for 2 minutes, whisking often.
Step 6- Finish the gravy.
Slowly whisk the hot broth into the roux. Simmer until thickened, season with salt, and serve warm.
Frequently Asked Questions
Absolutely. You can prepare the broth days ahead, then thicken it just before serving. Or make the whole gravy and reheat with a splash of broth or water.
Swap the all-purpose flour for a gluten-free 1:1 flour blend or cornstarch. If using cornstarch, mix it with cold water to make a slurry and whisk it in at the end until the gravy thickens.
Make a quick slurry by whisking flour or cornstarch with water, then add a little at a time to the simmering gravy until it thickens. Let it cook for a few minutes so the flour taste cooks out.
Tips For Making Turkey Gravy Recipe Without Turkey Drippings
- Don’t stress about chopping the veggies super small since you’ll be straining them out later, just give them a good wash.
- Get the pan really hot! You should hear a nice sizzle when the turkey pieces hit the surface. That sear adds loads of flavor.
- Be mindful when turning the turkey pieces. I like to gently give the turkey wings a wiggle with my tongs. When it's ready to be turned, the turkey wing should easily come up from the bottom of the pan. If it's sticking, it needs more time, so give it a couple minutes and try again.
- Strain twice for smoothness. I like to run the broth through a fine mesh sieve more than once to get an extra silky finish.
- Use a fat separator if you want. It helps remove any tiny bits of fat that the sieve doesn't catch, but it’s totally optional.
- Watch the roux closely. The butter and flour can burn quickly, so whisk often over medium while it cooks.
- Ingredients to prep ahead- Chop onion and celery, peel garlic, and wash your herbs.
- Leftovers and storage- Store gravy in an airtight container for up to 3 days in the fridge, or freeze up to 6 months. Reheat gently on the stove and add a splash of broth.
What To Serve With This Turkey Gravy Recipe No Drippings
Gravy has a way of turning a good holiday meal into something unforgettable. Of course, it’s perfect over turkey and mashed potatoes, but it’s just as delicious alongside these recipes:
- Savory Sweet Potato Casserole
- Crispy Parmesan Potatoes
- Turkey with Oranges and Rosemary
- Cream Cheese Pumpkin Crunch Cake
Other Turkey Recipes To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
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No Drippings Turkey Gravy
Ingredients
- Olive oil cooking spray
- 4 turkey wings raw (you can use your preferred turkey pieces)
- 1 large onion, cut into large chunks
- 4 ribs celery, cut into large chunks
- 3 cloves fresh garlic, smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 sprigs fresh sage
- 8 whole peppercorns
- ½ cup white wine (or water if you don't want to use alcohol)
- 8 cups water (or more- you want to make sure the turkey is fully covered)
- ½ cup salted butter (1 stick)
- ½ cup flour
- 1 ½ teaspoons kosher salt (or more to your taste)
Instructions
- Heat a large heavy-bottom dutch oven over medium high heat and spray with olive oil cooking spray.
- Once the pan is hot, add turkey pieces. Cook until golden brown, about 3-4 minutes per side (do this in batches so you don't overload the pan). Once each side is browned, remove from pan.
- Add additional cooking spray if necessary and add onions and celery to the pan. Sauté for 4 minutes, stirring often.
- Add garlic, peppercorns and fresh herbs and sauté for 2 more minutes, stirring often.
- Add wine and deglaze the pan. Cook for 2 minutes.
- Add turkey pieces back into the pan and fill with water so everything is completely covered.
- Bring to a boil and reduce heat to a simmer. Simmer for 1 hour.
- Run broth through a fine mesh sieve twice. Cool to room temperature and store in the refrigerator until ready to thicken and serve.
- When ready to serve, melt butter in large pot over medium heat. While butter melts, heat broth in a separate pan over medium heat.
- Once butter is melted, add flour and whisk until no lumps remain. Cook 2 minutes, whisking often.
- Whisk in broth and simmer until thickened.
- Add salt and taste. Add additional salt if needed. Serve immediately.
Video
Notes
- Don’t stress about chopping the veggies super small since you’ll be straining them out later, just give them a good wash.
- Get the pan really hot! You should hear a nice sizzle when the turkey pieces hit the surface. That sear adds loads of flavor.
- Be mindful when turning the turkey pieces. I like to gently give the turkey wings a wiggle with my tongs. When it's ready to be turned, the turkey wing should easily come up from the bottom of the pan. If it's sticking, it needs more time, so give it a couple minutes and try again.
- Strain twice for smoothness. I like to run the broth through a fine mesh sieve more than once to get an extra silky finish.
- Use a fat separator if you want. It helps remove any tiny bits of fat that the sieve doesn't catch, but it’s totally optional.
- Watch the roux closely. The butter and flour can burn quickly, so whisk often over medium while it cooks.
- Ingredients to prep ahead- Chop onion and celery, peel garlic, and wash your herbs.
- Leftovers and storage- Store gravy in an airtight container for up to 3 days in the fridge, or freeze up to 6 months. Reheat gently on the stove and add a splash of broth.
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