Make a rich and flavorful gravy without drippings using this tried and true method! We’ve got all the tips for cooking, seasoning, and customizing this gravy recipe for your tastes. Whether it’s turkey gravy for Thanksgiving or a quick beef gravy for roasts, this simple and versatile recipe is great to have in your cooking arsenal.

Gravy boat filled with homemade gravy made without drippings.

Table of Contents

Easy Turkey Gravy Without the Drippings

I’ve been intimidated by homemade gravy for years, but there was really no need! Once I learned how to make a roux (which is just cooking flour and fat together), I realized I could make a rich and flavorful gravy without drippings any night of the week.

My kids were obviously thrilled by this discovery since crock pot mashed potatoes with gravy is one of their three favorite food groups. It’s also super handy to have this recipe around for things like slow cooker shredded beef, Amish chicken and noodles, and, of course, oven roasted turkey.

You’ll love the flavor of this rich and creamy gravy and how easy it is to make! The secret is to cook the roux a bit longer to develop a deeper flavor. This gravy can be made with any kind of broth, and you can add your favorite herbs and seasonings to make it your own. You’ll want o keep this recipe in your back pocket for a quick weeknight fix or for your Thanksgiving dinner!

Courtney

Key Ingredients

Turkey stock, flour, garlic cloves, butter, thyme, and salt and pepper on a wood background.

Butter– Use unsalted butter so you can control the amount of salt in the gravy.
Flour– All purpose flour works great for rouxs. You can also use a gluten free flour, but choose one that is an all purpose blend made with mostly starches like rice and tapioca flours. Avoid bean or legume based flours.
Broth– I used turkey broth to make this turkey gravy recipe, but you can substitute any broth of your choice–veggie, beef, or chicken broth all work well. Note that chicken gravy will be slightly lighter in color and flavor, and beef will be darker.
Seasonings– I like to season the gravy with salt, pepper, and dried thyme, but you can experiment with other flavor additions below!

Optional additions:

Saute minced garlic or shallots in the melted butter for 30 seconds before adding the flour.
Stir in fresh chopped herbs like sage, thyme, or rosemary.
Add garlic powder or onion powder to your tastes.

How to Make Gravy without Drippings

flour and butter cooked together in a sauce pan with a whisk.

Step 1: Make the roux. Melt butter in a saucepan over medium low heat. Add flour and cook for 1 minute, whisking constantly.

The peanut butter stage of making a roux in a sauce pan.

Step 2: Deepen the roux. Continue cooking for another 3-5 minutes, or until the mixture begins to take on a deeper, caramelized color, almost the color of peanut butter.

Whisking broth into a roux in a sauce pan.

Step 3: Add the broth. Slowly pour in about 1/4 cup of the broth, whisking constantly. The mixture will look very thick (pictured above). Drizzle the rest of the broth in slowly, continuing to whisk.

Homemade gravy in a sauce pan with salt and pepper.

Step 4: Boil and thicken. Increase the heat to medium high and bring to a boil, then reduce and simmer for 2-3 minutes, or until the mixture is thickened and coats the back of a spoon. Season with thyme and salt and pepper, to taste.

Storage and Make-Ahead Instructions

Storing gravy: Gravy can be made up to 4 days ahead of time and stored in the refrigerator in an airtight container.
Reheat gravy on the stove top over low heat. If it’s too thick, add a splash of extra broth or milk.
Freeze gravy by cooling completely then storing in a freezer safe container or zip lock bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

turkey gravy dripping off a gravy spoon.

Tips for Perfect Gravy

Pick a high quality broth, or use a homemade broth. We also like using Better Than Bouillon’s bases.
Let the roux cook a little longer than usual. I let the flour and butter cook together for a little longer than I do for something like Creamy Mac and Cheese. You want it to take on a little color before adding the broth. This adds flavor and makes for a richer gravy!
To boost flavor: If your gravy is lacking some oomph in the flavor department, feel free to add a little of the Better Than Bouillon base or a bouillon cube.
To avoid lumpy gravy: incorporate the broth slowly, giving yourself plenty of time to whisk it in before adding more. If your gravy still ends up lumpy, strain it through a strainer before serving. The lumps will be left behind, and no one will be the wiser!
Make it your own: Add fresh herbs, seasonings, or even a splash of soy sauce or Worcestershire to make this gravy your own!

How To Use Gravy

This gravy is excellent on all of our favorite Thanksgiving and Christmas dinner dishes, including Garlic and Herb Roasted Turkey, Creamy Mashed Potatoes, and Stove Top Stuffing in the oven .

Swap turkey stock for beef broth to pair this gravy with our Slow Cooker Shredded Beef, Beef and Noodles, or Leftover Pot Roast Sandwiches.

You can even use this gravy to make your own poutine!

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Homemade Gravy without Drippings

Make a rich and flavorful gravy without drippings using this tried and true method! We've got all the tips for cooking, seasoning, and customizing this gravy recipe for your tastes. Whether it's turkey gravy for Thanksgiving or a quick beef gravy for roasts, this simple and versatile recipe is great to have in your cooking arsenal.

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Cook Time: 15

Servings: 10

Calories: 55kcal

Ingredients

¼ cup unsalted butter
¼ cup all purpose flour
2 cups turkey stock (or chicken or beef broth)
3/4 teaspoon dried thyme
Kosher salt (to taste)
Black pepper (to taste)

Instructions

Make the roux. Melt the butter in a sauce pan over medium low heat. Add flour and cook for 1 minute, whisking constantly. Continue cooking for another 3-5 minutes, or until the mixture begins to take on a deeper, caramelized color, almost the color of peanut butter.
Add the broth. Slowly pour in about 1/4 cup of the broth, whisking constantly. The mixture will look very thick (pictured above). Drizzle the rest of the broth in slowly, continuing to whisk.
Boil and thicken. Increase the heat to medium high and bring to a boil, then reduce and simmer for 2-3 minutes, or until the mixture is thickened and coats the back of a spoon. Season with thyme and salt and pepper, to taste.

Notes

Storing gravy: Gravy can be made up to 4 days ahead of time and stored in the refrigerator in an airtight container.
Reheat gravy on the stove top over low heat. If it’s too thick, add a splash of extra broth or milk.
Freeze gravy by cooling completely then storing in a freezer safe container or zip lock bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To make this vegetarian, simply swap vegetable broth for the turkey broth.

Course Condiments & Sauces, Side Dish

Cuisine American

Keyword gravy without drippings, turkey gravy without drippings

Nutrition

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