Are you looking for the perfect turkey gravy recipe without drippings? This flavorful gravy will be the star of your Thanksgiving dinner. You won’t need pan drippings—just a few pantry staples, fresh herbs, and chicken or turkey stock to create a savory gravy with a meaty flavor.
Table of Contents
Thanksgiving Gravy: An Easy Make-Ahead Recipe!
Hi Folks,
Thanksgiving is just around the corner, and we all know that the turkey is the star of the show. But let’s be honest: The gravy is the real MVP. A good gravy can elevate a mediocre turkey to something truly special.
Please leave the premade jars of turkey gravy at the grocery store because I’ve got you. This homemade turkey gravy recipe is not just easy; it’s the reason why homemade is SO much better than store-bought.
What I Love About Turkey Gravy Without Drippings
- Easy Last-Minute Recipe – No need to panic if you forgot to save the turkey drippings.
- Make-Ahead Friendly – Prepare this perfect gravy in advance to save time on Thanksgiving day.
- Flavor-Packed – It’s packed with flavor from sautéed veggies, fresh herbs, turkey stock, and a touch of cooking wine.
- No Lumpy Gravy Here! – A quick whisk and strain create the best gravy with a smooth, glossy texture. It’s rich, smooth, and oh-so-satisfying.
Ingredients and Estimated Cost
Per Serving Cost: $0.55
Recipe Cost: $8.75
This recipe makes 4 cups of gravy and serves 16 people.
- 3 Tablespoons unsalted butter – $0.50
- 1 small yellow onion – $0.75
- 1 carrot – $0.20
- 1 celery rib – $0.20
- 4 sprigs fresh thyme – $1.50
- 5 Tablespoons all-purpose flour – $0.15
- 4 cups turkey stock – $3.00
- 2 Tablespoons unsalted butter – $0.30
- ¼ cup Sherry cooking wine – $1.50
- 2 bay leaves – $0.10
- salt and pepper – $0.05
- 1 teaspoon chopped fresh thyme – $0.50
NOTE: The recipe prices are calculated using grocery store websites. The actual cost of the recipe will depend on what ingredients you already have. Ingredient prices were updated in October 2024.
How To Make Turkey Gravy Without Drippings
***Scroll to the recipe card for complete recipe instructions and a recipe video.
- Melt Butter: Melt butter in a medium saucepan over medium heat. Add the diced onion, carrot, celery, and thyme sprigs.
- Sauté the Vegetables: Stir frequently with a wooden spoon until the vegetables soften and the onion edges turn golden brown (about 5-6 minutes).
- Make a Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly until the flour absorbs the butter and forms a paste. Keep stirring until the mixture turns light golden brown, about 1-2 minutes.
- Whisk in Stock and Butter: Slowly whisk in 1 cup of turkey stock and the melted butter, stirring continuously to avoid lumpy gravy. Cook for about 30-60 seconds until the mixture thickens.
- Add the Remaining Liquid: Gradually whisk in the remaining turkey stock and Sherry cooking wine until everything is well combined. Add the bay leaves and bring the gravy to a gentle simmer. Simmer for about 10 minutes until the gravy thickens to your desired consistency.
- Season and Strain: Season with salt and black pepper to taste. Pour the gravy through a fine-mesh strainer into a separate bowl to remove any solids.
- Finish with Fresh Herbs: Stir in the chopped thyme for fresh flavor.
- Serve Your Gravy: Transfer gravy to a gravy boat and serve alongside your Thanksgiving turkey or holiday meal. Enjoy your flavorful, smooth, and easy turkey gravy!
Recipe Variations
- Turkey Stock: If you don’t have turkey stock, use chicken stock or vegetable broth. You can also make turkey stock using my recipe.
- Sherry Cooking Wine: Swap with white wine or apple cider for a non-alcoholic option.
- Bay Leaves: Omit if you don’t have any on hand, or use 1 teaspoon of poultry seasoning.
- Butter: Use olive oil to make the gravy dairy-free.
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How To Make Turkey Gravy Without Drippings
Video
Equipment
- fine mesh strainer
- large saucepan
- wooden spoon
- whisk
- mixing bowls
- gravy boat
- cutting board
- knife
- measuring cups and spoons
Ingredients
- 3 Tablespoons unsalted butter
- 1 small yellow onion about 1 cup, small dice
- 1 carrot diced
- 1 celery rib diced
- 4 sprigs fresh thyme
- 5 Tablespoons all-purpose flour
- 4 cups turkey stock
- 2 Tablespoons unsalted butter melted
- ¼ cup Sherry cooking wine
- 2 bay leaves
- salt and pepper
- 1 teaspoon chopped fresh thyme
Instructions
- Melt butter in a large saucepan over medium heat. Add onion, carrots, celery, and thyme sprigs. Stir frequently and cook until the vegetables soften and the onions’ edges begin to brown about 5-6 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
- Whisk in 1 cup of turkey stock and 2 Tablespoons of melted butter and cook, whisking constantly, until thickened, about 30-60 seconds.
- Whisk in the remaining turkey stock and the wine until combined.
- Add bay leaves, bring to a simmer, and simmer until thickened and glossy, about 10 minutes.
- Season gravy with salt and pepper to taste.
- Pour the turkey gravy through a fine-mesh strainer over a medium-sized bowl, and discard solids.
- Stir in chopped thyme.
- Pour gravy into a gravy boat. Serve.
Notes
- This recipe makes 4 cups of gravy.
- I like to make homemade turkey stock for this recipe.
- You can use chicken stock if you can’t find turkey stock.
Storage and Make-Ahead Tips
Make Ahead: You can make the gravy up to 3 days in advance and store it in an airtight container in the refrigerator. Freeze: Pour cooled gravy into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Thaw: Thaw the gravy overnight in the refrigerator. Reheat: Reheat gently over medium-low heat, adding a splash of stock or water to loosen the consistency if needed.Nutrition
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Recipe FAQ’s
Yes, to replace the flour, use 2-3 Tablespoons of cornstarch mixed with cold stock. Add the slurry after simmering the vegetables and whisk until thickened.
Yes, if you do not use all the gravy, you should freeze it so you do not waste all that goodness. Store it in a Ziploc bag or an airtight container in the freezer for about 3 months.
White wine, apple cider, or even chicken broth are great substitutes.
Whisk constantly when adding the stock, and keep the heat at a gentle simmer. Also, pass the gravy through a fine-mesh strainer. Straining will catch any lumps you weren’t able to work out.
More Thanksgiving Side Dishes:
- Frog Eye Salad
- Mashed Cauliflower
- Old-Fashioned Sweet Potato Soufflé Recipe
- Apple Bacon Stuffing
- Broccoli Cauliflower Casserole With Ritz Crackers
- Thanksgiving Salad
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This is exactly what I needed to finalize our Thanksgiving dinner! I also love that you can freeze it; I never knew that before!
This came out so good! Thanks for the recipe.
So glad it was a hit for you!
I am the family gravy maker no matter which house we are at. Thanks for the extra hints and I may just try the added sherry cooking wine this year.I’ve used Chardonnay but I’d like to try this.
I hope you enjoy! 🙂
This is a great recipe – love all the flavouring you’ve got going on her from the veg to the sherry.
I’m so glad you liked this recipe! 🙂
Sounds like it has lots of flavor, between the sherry and the veg.
It really does and it tastes SO good!
This looks like the perfect turkey gravy! I can’t wait to try it!
Yay, I hope you enjoy!
Love a healthy swap that also adds in more flavor. Great idea to sub in some wine!! I never strain my gravy, but yours looks so professional, I think I’m going to try it.
I hope you enjoy it! I sometimes don’t strain the gravy either!
The ingredients list says “see step 1 below or cook’s note for substitution” (re turkey drippings), but I don’t see that note.
Hi Lisa,
It’s in the cook’s note.
If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use 3 tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
Jillian…,.THANK YOU!! I add Dry Sherry to most everything I cook for dinner….it does add that special oomph I love….But I never thought to add it to my Gravy!!!
Can’t wait to taste my “New” Gravy at Thanksgiving!!!
I enjoy seeing your Recipes.
Sharon Hug
I’m so glad you loved this recipe! Happy Thanksgiving! 🙂
Excellent combination! Full of flavor and not over busy.
So glad you liked the recipe! 🙂
Can you use what is left in the strainer to add to your stuffing? Seems like a waste to throw it.
Annette, you can! I like to purée the mixture and add it to my mashed potatoes. Just make sure you decrease the amount of milk/butter that you put into your potatoes, mix in the purée, and then adjust the consistency of the potatoes as needed!
Can this gravy be made ahead and frozen? Can you use white wine instead of sherry?
It can be made ahead of time and frozen, and you can definitely use white wine instead of sherry!
Oh, wow. This looks delicious! I just may use this recipe for Christmas dinner!
I hope you enjoy!
This gravy sure look delish! Gravy is a must have at the holiday dinner table at my house!
Thank you!
Oh I always make my own gravy but never thought os using sherry vinegar in there! What a great addition!
Not vinegar but a sherry wine, right
Right, NOT vinegar.
This sounds like a great gravy recipe. I’ve never thought to saute some veggies and build up the flavors in my gravy just as I would when making soup. Thank you for this great tip!
You’re so welcome!
This turkey gravy recipe sounds fantastic!! The Holland House Sherry Cooking Wine adds depth of flavor that I am sure cannot be beat! We need to add this to our Thanksgiving menu!
I hope you enjoy!
Just in the knick of time! I needed a good turkey gravy recipe!
Oh good, I hope you enjoy!
The gravy makes or breaks the turkey I think! And this looks delicious. Thanks for the tip about swapping out ½ cup of broth for Holland House Cooking Wine – can’t wait to try!
You’re welcome, enjoy! 🙂