Home » Food » Sauces, Dips, and Dressings » Turkey Gravy Without Drippings Recipe
- November 7, 2022
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If you’re just cooking a turkey breast for Thanksgiving, or if your turkey didn’t provide you with any drippings, you need to know how to make the best turkey gravy without drippings!
Turkey Gravy Without Drippings
This quick turkey gravy is so good that you would never believe it was made without pan drippings. The thyme and poultry seasoning add the right flavor to make it taste like it was made with turkey drippings.
It’s thickened perfectly with a golden roux, then it’s simmered to a lush and delicious gravy consistency.
This is seriously the best and easiest turkey gravy! It takes only 15 minutes, and you probably already have all the ingredients in your cupboard. This simple recipe is so delicious served over creamy mashed potatoes, with a side of Cranberry Relish, and slices of Boneless Turkey Breast.
If you’re looking for more gravy recipes, be sure to check out both of our other super popular 5 star gravy recipes. Our White Country Gravy and this Sausage Gravy Recipe both get such rave reviews!
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Ingredients
Butter: Melted butter is my favorite fat to use in gravy recipes. You need to use a fat to combine with the flour to make a roux, which is how the gravy is thickened. I think butter adds so much more flavor than oil does. Salted butter is my favorite. If you use unsalted, you’ll probably need to add a bit more salt to taste after you make the gravy.
Flour: We’re using all-purpose flour as the thickener in this gravy. If you’d rather use cornstarch, you’ll only need to use 2 Tablespoons of cornstarch (instead of 1/4 cup flour). Cooking the flour with the butter for a few minutes is a critical step. It takes away the raw flour flavor (because nobody wants a gravy that tastes like flour), and it adds so much depth of flavor.
Broth: I like to use turkey broth, but it can be hard to find and this recipe also tastes just as good with chicken broth. You could also use a combination of chicken broth and beef broth.
Garlic: A little fresh garlic adds so much flavor to this gravy. I think the flavor is definitely better with a clove of fresh garlic instead of using garlic powder.
Spices and Herbs: A combination of dried thyme, poultry seasoning, fine sea salt, and ground black pepper is the easiest way to doctor up gravy! You really only need those few spices to amp up the flavor in this easy gravy recipe.
How To Make Turkey Gravy Without Drippings
Start by melting the butter in a saucepan. Once the butter has melted, add in the garlic and dried thyme. Saute until the garlic and thyme are aromatic. (See the recipe card below for the full written instructions.)
Add in the flour and whisk to create a roux. Continue whisking the roux while cooking it until it’s a deeper golden color.
Slowly add in the broth while whisking constantly. Once all of the liquid has been incorporated, whisk in the poultry seasoning and black pepper.
Simmer the gravy until it has thickened. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Is The Best Gravy Thickener?
I prefer using flour to thicken my gravy, though gravy that’s thickened with cornstarch is also very common. Gravy that’s thickened with flour reheats better, so if you plan to make gravy ahead of time, I really recommend using flour. It also has the traditional silky smooth texture and opaque look.
What To Add To Turkey Gravy To Make It Taste Better?
Nobody wants bland gravy. To make gravy more flavorful try cooking the roux for a few minutes before adding the rest of the ingredients. Letting that roux darken adds a lot of flavor. I also like adding some poultry seasoning into my turkey gravy to lean into the classic Thanksgiving flavors.
Why Are There No Drippings From My Turkey?
This could be because you didn’t baste your turkey or because your turkey wasn’t fully thawed when you started baking it. You’re also only going to get drippings if you roast a whole turkey, if you’re only cooking a turkey breast there isn’t enough fat to create the drippings you’d need for gravy. That’s where this recipe for turkey gravy without drippings comes in handy!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram!@KeyToMyLime#KeyToMyLime
Thanksgiving Recipes
If you’re looking for more inspiration for the holiday, be sure to check out all of our Thanksgiving recipes! Some reader favorites are:
- Boneless Turkey Breast
- Turkey Tenderloin Recipe
- Cranberry Relish
- Cranberry Jello Salad
- Canned Cranberry Sauce
- Pecan Pie Brownies
- Jiffy Cornbread with Creamed Corn
- Crockpot Green Beans
- How to Make Jiffy Cornbread Better
Yield: 6 servings (2 1/4 cups)
Doctor up your Thanksgiving turkey tenderloin or boneless turkey breast with the best turkey gravy without drippings!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- 1/4 cup salted butter
- 1 medium clove garlic (minced)
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups turkey broth (substitute with chicken broth if you can’t find turkey broth)
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon fine sea salt*
- 1/2 teaspoon ground black pepper
Instructions
- Heat a medium sized saucepan over medium heat. Once hot, add the butter and swirl to melt. Once the butter has melted, add in the minced garlic and dried thyme. Saute until aromatic (about 30-60 seconds).
- Sprinkle the flour over the butter and whisk together until there are no lumps, creating a roux. Cook the roux while whisking almost constantly until it starts to darken (about 3 minutes). This will cook off the flour taste and add more depth of flavor.
- Slowly pour the broth into the roux while whisking quickly and constantly. Continue whisking until there are no clumps. Sprinkle in the poultry seasoning, salt, and pepper, and whisk to combine. While slowly whisking, bring the gravy to a gentle boil then lower the heat to a simmer until the gravy has thickened.
- Once the gravy has thickened, transfer it to a serving dish, and enjoy!
Notes
*If you’re using regular table salt, start with only 1/4 teaspoon (it tastes saltier than sea salt does). Then adjust to taste from there.
Nutrition Information:
Serving Size:
1/6
Amount Per Serving:Calories: 94Total Fat: 7.9gCarbohydrates: 4.8gFiber: 0.3gSugar: 0.4gProtein: 1.2g
Nutrition information isn’t always accurate.
Yes, you can make turkey gravy without drippings! This quick and easy recipe is the best gravy for Thanksgiving.
19 thoughts on “Turkey Gravy Without Drippings Recipe”
Looks like very small amount of gravy if you’re making it for 10 – 12 people?
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Hi Roy, This recipe is only for 6 servings, so you’d need to double the recipe to serve that many people. If you anticipate people having large servings, you may want to scale it up more. -Alexa
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Hello, I’d like to make this ahead of time. Can it be refrigerated or frozen? Thank you.
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Hi Tammy, You could either refrigerate it or freeze it. It should last for 2 to 3 days in the refrigerator. It may thicken up while it’s in the refrigerator, so you can mix in a splash of water or broth if you need to thin it out. If you freeze it, just thaw it in the fridge the night before. Then just give it a stir and warm it gently on the stove. If you’d rather microwave it, put it in a microwave-safe dish and cover it with a microwave-safe lid, making sure to leave a small vent for steam to escape. Heat it on medium power for 1 minute, then stir it and heat it in 30-second intervals until it’s heated through. Hope that helps! -Alexa
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What is recipe for 50 servings. Please help me ty in advance. Also why do you use broth not stock?
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Hi Cindy, I haven’t tested such a large batch of this recipe, but if I had to guess, this is what I’d do. I’d start lower with the spices and herbs and work my way up to make sure that it wasn’t too salty and that none of the flavors were too potent. If you anticipate people having large servings, you may want to scale the recipe up more. I prefer the flavor and texture of gravy made with broth, but you’re welcome to substitute it with broth if you like.
2 cups salted butter
8 medium cloves garlic (minced)
2 Tablespoons + 2 teaspoons dried thyme leaves
2 cups all-purpose flour
16 cups turkey broth (substitute with chicken broth if you can’t find turkey broth)
1 Tablespoon + 1 teaspoon poultry seasoning
1 Tablespoon + 1 teaspoon fine sea salt (if you’re using table salt instead of fine sea salt, start with only 2 teaspoons)
1 Tablespoon + 1 teaspoon ground black pepper
Hope that helps! -AlexaReply
I love you ty so much.
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can i add carrots and celery and onion to this? Would I do this in the beginning and then should I strain that out?
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Hi Patty, Yes, you can add mirepoix to this gravy recipe to add more flavor. You would do this at the beginning of the recipe. Here’s how:
1. Before melting the butter, add a little bit of oil to your saucepan and sauté diced carrots, celery, and onion until they are soft and the onions are translucent.
2. Remove the vegetables from the pan and set them aside. Follow the recipe as instructed, starting with melting the butter.
3. After you have created your roux (butter and flour mixture) and added your broth, return the sautéed vegetables to the pan.
4. Allow the gravy to simmer as instructed.
5. Once the gravy has thickened, strain out the vegetables.
I hope that helps! -AlexaReply
How would you do this for 25 people?
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Hi Donna, I’d quadruple the recipe (I’ll include the ingredient list at the bottom of this comment). You may need to scale it up more if you think people will have large servings. I’d start lower with the spices and herbs and work my way up to make sure that it wasn’t too salty and that none of the flavors were too potent. I hope that helps and Happy Thanksgiving! -Alexa
1 cup salted butter
4 medium cloves garlic (minced)
1 Tablespoon + 1 teaspoon dried thyme leaves
1 cups all-purpose flour
8 cups turkey broth (substitute with chicken broth if you can’t find turkey broth)
2 teaspoons poultry seasoning
2 teaspoons fine sea salt (if you’re using table salt instead of fine sea salt, start with only 1 teaspoon)
2 teaspoons ground black pepperReply
Can you add turkey drippings to this without ruining the flavor?
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Hi Ash, Yes, you can. To use drippings, you’d first need to separate the fat from the drippings by skimming the fat layer off and placing it in a separate bowl. Next, you’ll use 1/4 cup of the fat in lieu of the butter to make the roux (or if you’re scaling the recipe up, it’s a 1:1 ratio of drippings to flour). Then you’ll use the remaining drippings (with the fat skimmed off) to replace the broth. Since there will be so much flavor from the drippings, I’d hold off on seasoning it until you taste it, then adjust to taste. If you don’t have enough fat from the drippings, you can make up the difference with butter. If you don’t have enough drippings, you can make up the difference with broth. I hope that helps and Happy Thanksgiving! -Alexa
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This IS the Best gravy recipe. Just made it for Thanksgiving and it is phenomenal! A keeper and all instructions went so well . Thank you!
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Hi Jennie, So happy to hear you like the gravy so much! Thanks for the feedback and Happy Thanksgiving! -Alexa
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I made this recipe today for our Thanksgiving dinner. Followed instructions to the letter! It taste awful! Don’t know what I should add to make it better! Very disappointed
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Hi Kat, I’m sorry to hear that you didn’t like this gravy recipe. Can you clarify what you mean by “it tastes awful” so that I can help? Do you mean that it lacks flavor, has too much of a particular flavor, is too salty or not salty enough? I’m more than happy to help you troubleshoot. I’ve gotten lots of great feedback about this recipe, and I’d love to help you figure out how to make a batch that you’re happy with. More details would help me do that. -Alexa
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This gravy is amazing!!! Thank you for this recipe!
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This recipe was delicious! Everyone loved it! It was enough for 10 people without doubling, but I’ll be making more for the leftover turkey! I used about 8 garlic cloves since they were on the smaller size and we love garlic. I also used chicken bone broth as it’s what we prefer. 10/10 would recommend
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