Making delicious turkey gravy from scratch often feels like a daunting task, especially when you don’t have those precious pan drippings from a roasted turkey.

But what if I told you that you can achieve a rich, flavorful, and perfectly smooth gravy with just a few simple ingredients and minimal effort? This recipe is designed to deliver exactly that: a fantastic turkey gravy that tastes like it took hours, even when you’re short on time or roasting a turkey that doesn’t produce many drippings, like a deep-fried one.

This recipe focuses on using readily available ingredients like quality turkey broth and cornstarch to create a gravy that’s thick, savory, and ideal for pouring over any turkey dish. Whether it’s for a holiday feast or a weeknight meal, this method ensures you’ll have a delightful sauce to elevate your plate every single time. Get ready to impress your family and friends with this foolproof approach to homemade gravy.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make Ahead Without Ruining Texture

Easy Turkey Gravy Without Drippings

Total Time: 15-20 minutes
Yield: 4 cups 1x

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Description

This recipe provides a foolproof method for making rich, flavorful turkey gravy from scratch without needing pan drippings. Using readily available ingredients like turkey broth and cornstarch, it delivers a smooth, thick gravy perfect for holiday feasts or weeknight meals. It’s quick, easy, and versatile, pairing well with various dishes.

Instructions

1. Melt the butter and create a roux: In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is fully melted and shimmering, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes until the mixture forms a smooth paste, known as a roux. The roux should be a light golden color and have a slightly nutty aroma, indicating the flour has cooked out its raw taste.

2. Gradually add the turkey broth: Slowly pour in the low-sodium turkey broth, about 1/2 cup at a time, whisking constantly to prevent lumps. It’s crucial to add the liquid gradually and keep whisking; this helps the roux dissolve smoothly into the broth. Continue adding broth until it’s all incorporated and the mixture is smooth.

3. Simmer and season the base: Bring the gravy mixture to a gentle simmer over medium heat, continuing to whisk occasionally. As it heats, it will begin to thicken slightly. Stir in the dried thyme, black pepper, and garlic powder. Let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken further. You’ll notice it coating the back of a spoon.

4. Prepare the cornstarch slurry: In a small bowl, combine the cornstarch with the cold water. Whisk them together until the cornstarch is completely dissolved and there are no lumps. This is called a slurry, and it’s essential for thickening without creating clumps.

5. Thicken the gravy with the slurry: Slowly pour the cornstarch slurry into the simmering gravy while whisking vigorously. Continue to whisk for another 1-2 minutes. The gravy will visibly thicken as it comes back to a simmer. If you want a thicker gravy, you can make another small slurry with 1 teaspoon of cornstarch and 2 tablespoons of cold water and add it in the same way.

6. Adjust seasoning and serve: Taste the gravy and add salt as needed. Remember, if you used low-sodium broth, you will likely need to add some salt to bring out the flavors. Serve the gravy immediately while it’s hot and wonderfully smooth.

Prep Time: 5 minutes
Cook Time: 10-15 minutes
Category: sauce
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1/4 cup

Keywords: gravy, turkey gravy, no drippings, easy gravy, homemade gravy, thanksgiving, holiday, sauce, cornstarch, roux

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone who loves the savory comfort of homemade gravy but wants to skip the fuss of traditional methods. It’s perfect for busy home cooks, beginners in the kitchen, or anyone hosting a meal where a delicious gravy is a must-have accompaniment. You’ll love how straightforward it is to prepare, requiring no special equipment or advanced culinary skills. It’s incredibly versatile, pairing beautifully with roasted turkey, mashed potatoes, stuffing, or even a simple chicken breast. This gravy is also a lifesaver when you’re making a turkey that doesn’t yield many drippings, such as a deep-fried turkey, or when you simply forgot to save them. The end result is a consistently smooth, rich, and deeply flavored gravy that will have everyone asking for seconds.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this gravy is incredibly simple, as most items are likely already in your pantry or easily found at any grocery store. The key to a great gravy without drippings lies in starting with a high-quality turkey broth, which forms the flavor base.

INGREDIENTS:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups low-sodium turkey broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons cornstarch
1/4 cup cold water
Salt to taste

For the turkey broth, opt for a good quality brand, preferably one labeled “low-sodium” so you can control the saltiness yourself. If you can’t find turkey broth, chicken broth can be used as a substitute, though it will slightly alter the flavor profile. Unsalted butter is recommended so you can adjust the seasoning precisely. If you only have salted butter, simply reduce the amount of added salt later in the recipe. The cornstarch is crucial for thickening the gravy to a perfect consistency, giving it that glossy, smooth finish.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious homemade gravy in a very short amount of time.

Prep time: 5 minutes
Cook time: 10-15 minutes
Total time: 15-20 minutes

This quick turnaround makes it an ideal last-minute addition to any meal, ensuring you can have fresh, hot gravy on the table without feeling rushed.

How To Make It Step By Step With Visual Cues

Making this turkey gravy is a breeze with these clear, easy-to-follow steps. Pay attention to the visual cues to ensure perfect results every time.

Melt the butter and create a roux: In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is fully melted and shimmering, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes until the mixture forms a smooth paste, known as a roux. The roux should be a light golden color and have a slightly nutty aroma, indicating the flour has cooked out its raw taste.
Gradually add the turkey broth: Slowly pour in the low-sodium turkey broth, about 1/2 cup at a time, whisking constantly to prevent lumps. It’s crucial to add the liquid gradually and keep whisking; this helps the roux dissolve smoothly into the broth. Continue adding broth until it’s all incorporated and the mixture is smooth.
Simmer and season the base: Bring the gravy mixture to a gentle simmer over medium heat, continuing to whisk occasionally. As it heats, it will begin to thicken slightly. Stir in the dried thyme, black pepper, and garlic powder. Let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken further. You’ll notice it coating the back of a spoon.
Prepare the cornstarch slurry: In a small bowl, combine the cornstarch with the cold water. Whisk them together until the cornstarch is completely dissolved and there are no lumps. This is called a slurry, and it’s essential for thickening without creating clumps.
Thicken the gravy with the slurry: Slowly pour the cornstarch slurry into the simmering gravy while whisking vigorously. Continue to whisk for another 1-2 minutes. The gravy will visibly thicken as it comes back to a simmer. If you want a thicker gravy, you can make another small slurry with 1 teaspoon of cornstarch and 2 tablespoons of cold water and add it in the same way.
Adjust seasoning and serve: Taste the gravy and add salt as needed. Remember, if you used low-sodium broth, you will likely need to add some salt to bring out the flavors. Serve the gravy immediately while it’s hot and wonderfully smooth.

Easy Variations And Serving Ideas That Fit Real Life

This versatile gravy can be adapted to suit various tastes and occasions. For a richer flavor, you can add a splash of dry white wine (about 1/4 cup) to the saucepan after the roux has formed and let it cook down for a minute before adding the broth. This adds a lovely depth, making it a “white wine gravy for turkey” as mentioned in the description. For a touch of umami, a teaspoon of Worcestershire sauce or a dash of soy sauce can be stirred in at the end. If you prefer a creamier gravy, a tablespoon or two of heavy cream can be whisked in right before serving.

This gravy is a perfect accompaniment to almost any savory dish. Beyond the obvious turkey and mashed potatoes, consider serving it alongside roasted chicken, pork chops, or even meatloaf. It’s fantastic drizzled over stuffing, biscuits, or even French fries for a comfort food twist. For a family-friendly meal, let kids dip their favorite bread or even chicken nuggets into this delicious sauce. For a buffet or party setting, keep the gravy warm in a slow cooker on the “warm” setting, stirring occasionally, to ensure it stays at the perfect temperature and consistency for guests.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have their pitfalls. Here are a few common mistakes when making gravy and how to steer clear of them for a perfect result every time.

Lumpy Gravy: This is the most common issue. Lumps usually form if you add the broth too quickly to the roux or if you don’t whisk continuously. To avoid this, add the broth gradually, about half a cup at a time, and whisk constantly and vigorously until each addition is smooth before adding more.
Gravy That’s Too Thin: If your gravy isn’t thickening enough, it’s likely because it hasn’t simmered long enough after adding the cornstarch slurry, or you didn’t use enough cornstarch. Ensure you bring the gravy back to a full simmer after adding the slurry and let it cook for at least 1-2 minutes. If it’s still too thin, make another small slurry with 1 teaspoon cornstarch and 2 tablespoons cold water, and whisk it in, letting it simmer again.
Gravy That’s Too Thick: If your gravy becomes too thick, don’t panic. Simply whisk in a small amount of additional turkey broth (or even water) a tablespoon at a time until it reaches your desired consistency.
Raw Flour Taste: This happens if your roux isn’t cooked long enough. Make sure to cook the butter and flour mixture for at least 1-2 minutes, whisking constantly, until it’s light golden and smells slightly nutty. This cooks out the raw flour taste.
Over-Salting: Always use low-sodium broth so you can control the salt content. Taste the gravy before adding salt, and then add it incrementally. It’s easier to add more salt than to fix an over-salted dish.

How To Store It And Make Ahead Without Ruining Texture

This turkey gravy is excellent for making ahead and storing, ensuring you always have a delicious sauce ready to go.

Storage: Allow the gravy to cool completely to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Reheating: When reheating, the gravy may appear very thick or gelatinous due to the cornstarch. To restore its smooth consistency, transfer it to a saucepan and reheat it gently over medium-low heat, whisking constantly. If it’

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.