How do you make turkey gravy without drippings?

Toast a roux (butter + flour), bloom garlic and thyme, then whisk in turkey (or chicken) broth. Season with poultry seasoning, salt, and pepper. Simmer 3–5 minutes until it coats a spoon. That’s it—classic, silky, and savory.

What is the 3-2-1 rule for gravy?

Think ratio . A practical home-cook framework here is about 2 cups liquid to ¼ cup fat (butter) to ¼ cup flour . It consistently yields a spoon-coating texture; thin with warm broth or thicken a touch longer as needed.

What if my turkey has no drippings?

No problem—use turkey broth (or chicken broth) and layer flavor with thyme, poultry seasoning, salt, and pepper. A small knob of butter off heat adds body and sheen.

What to baste turkey with if there are no drippings?

Use melted butter and broth with herbs (thyme, rosemary) and a little salt/pepper. Brush during roasting to keep the bird moist and flavorful.

What is the best thickener for turkey gravy?

For classic body and depth, choose a roux . For gluten-free or last-minute thickening, use a cornstarch slurry whisked into simmering broth.

How to make turkey gravy easy?

Pre-measure ingredients, make a light golden roux, slowly whisk in warm broth, season in layers, and simmer 3–5 minutes. Keep whisking and you’ll get lump-free, glossy gravy—fast.

Easy Homemade Turkey Gravy Without Drippings in 10 Minutes

Name: Turkey Gravy Without Drippings (Easy Homemade)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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 (or chicken broth); 1/2 teaspoon poultry seasoning; 1/2 teaspoon fine sea salt (start lighter if using table salt); 1/2 teaspoon ground black pepper

Description

Silky, savory turkey gravy made from broth—no pan drippings required. A golden roux, garlic, thyme, and poultry seasoning build classic flavor fast. Lump-free, make-ahead friendly, and perfect for holiday meals.

Ingredients

Scale

1/4 cup salted butter
1 medium clove garlic, minced
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups turkey broth (or chicken broth)
1/2 teaspoon poultry seasoning
1/2 teaspoon fine sea salt (start lighter if using table salt)
1/2 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Melt & bloom: Set a medium saucepan over medium heat. Add butter and melt. Stir in garlic and thyme; cook 30–60 seconds until fragrant.
Make the roux: Sprinkle flour over butter mixture. Whisk constantly 2–3 minutes until lightly golden and nutty.
Add broth & season: Slowly whisk in broth until smooth and lump-free. Add poultry seasoning, salt, and pepper.
Simmer to silky: Bring to a gentle boil, then reduce heat. Whisk often for 3–5 minutes, until gravy coats the back of a spoon.
Finish & serve: Taste and adjust seasoning. For extra sheen, whisk in a small knob of butter off the heat. Serve hot.

Notes

Gluten-free: Skip the roux and use a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold broth per cup liquid). Whisk into simmering broth and cook 30–60 seconds.
Dairy-free: Use olive oil or neutral oil instead of butter.
Too thick? Whisk in warm broth 1–2 Tbsp at a time. Too thin? Simmer longer or whisk in 1–2 tsp cornstarch slurry.
Make-ahead: Cool quickly, refrigerate up to 3–4 days. Reheat gently, whisking; thin with broth if needed. Freeze up to 3 months (gravy cubes).

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce, Condiment, Holiday
Method: Stovetop (Roux)
Cuisine: American

Nutrition

Serving Size: Approx. per serving
Calories: 94 kcal
Sugar: 0.4 g
Fat: 7.9 g
Saturated Fat: 4.9 g
Carbohydrates: 4.8 g
Fiber: 0.3 g
Protein: 1.2 g