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Making turkey gravy without drippings might sound impossible, but I’ve discovered two secrets that make it happen: toasted flour and brown butter. Together, they create a roux that delivers the same rich depth of flavor as even the most delicious roasted turkey drippings.
Of all the gravy recipes out there, turkey gravy transforms holiday meals like no other, adding moisture and buttery richness to warm turkey slices, hot mashed potatoes and dressing or stuffing. It’s what pulls all of the flavors on the plate together. While it’s essential at the Thanksgiving and Christmas dinner tables, there’s no need to limit this delicacy to just twice a year. This quick, convenient method using just 3 simple ingredients plus salt and pepper means you can make flavorful gravy from scratch without drippings any time you crave it.
“This was finger licking good. Never made gravy without drippings and this turned out to make the foodies in the family very happy. Key to taster was the toasting of the flour. What a great idea. I used super fine wheat flour from Italy. Total gravy satisfaction.”
judy peeples
Table of Contents
Plan Your Holiday Menu
Ingredients for Turkey Gravy Without Drippings
- Chicken Broth: Regular or low-sodium both work great. Turkey stock makes it even more authentic, but chicken broth is easier to find year-round.
- All-Purpose Flour: This will be toasted for depth of flavor. Sift if yours is lumpy, but straight from a new bag is usually fine.
- Butter: Either salted or unsalted works perfectly – just adjust your final seasoning accordingly.
- Salt and Pepper: Essential for building flavor. I prefer freshly ground black pepper.
How to Toast Flour
Many people don’t realize that toasting flour is even an option, but it’s one of my favorite secrets for adding flavor to recipes like homemade pasta, breads, pizza crusts, and, of course, homemade gravy!
The best part is that it’s very easy to do. Simply toss a cup of flour into a pan, turn the stove up to a moderate heat, and whisk it for 3 to 5 minutes (depending on how well-toasted you want it to be). You’ll know it’s ready when you smell a nutty aroma and see a slight color change. But don’t toast your flour until you’re ready to use it — ideally, you should use it right away.
How to Make Brown Butter
Browning butter transforms it into a nutty, caramelized ingredient that elevates both sweet and savory recipes. You don’t need any special equipment — just butter, a light-colored skillet (so you can see the color changing), and a spoon or spatula.
First, cut the butter into equal pieces to help it cook evenly. Then add it to a skillet over medium heat and stir until it sizzles and starts to foam; continue stirring for 3 to 4 minutes, watching for golden brown butter with darker flecks at the bottom.
Here’s where you need to pay close attention — there’s a thin line between brown butter and burned butter, so don’t stop stirring and don’t walk away from the pan. Once the foam subsides and you see the golden color and darker flecks, along with a nutty aroma, immediately remove it from the heat. If you’re not using it right away for your roux, transfer it to a heat-safe bowl, as leaving it in the hot pan will cause it to burn.
Recipe Options
Make this gravy your own by stirring in fresh herbs (sage and thyme are classics), caramelized onions, sautéed mushrooms, or any of your favorite gravy additions. A splash of white wine or a bit of cream can add extra richness.
How to Reheat Leftover Gravy
Spoon leftover gravy into a saucepan (small for a cup or less, medium for larger amounts) and set over low heat. Bring to simmer slowly, stirring often to prevent scorching. If the gravy seems too thick, thin it gradually with warm stock or broth until you reach your desired consistency. Once hot, taste and adjust the seasoning before serving.
FAQ
Yes! You can make turkey gravy 3 to 4 days in advance when stored in the refrigerator or freeze for 4 to 6 months and reheat before serving. (See reheating instructions above.)
That’s exactly why I created this recipe! Toasted flour and brown butter create a flavorful base that rivals traditional drippings-based gravy.
While both thicken nicely, toasted flour in a brown butter roux adds much more depth of flavor than neutral-tasting cornstarch.
Simply whisk in additional warm stock or broth until you reach your desired consistency. Remember to taste and adjust seasoning since thinning will dilute the flavor.
Prevention is best: sift lumpy flour before toasting and whisk constantly when adding the roux to simmering broth. If you still get lumps, pour the gravy through a fine-mesh strainer, pressing it through with a spoon or spatula. Reheat the strained gravy and serve.
When stored in an airtight container in the refrigerator, homemade gravy stays fresh for 3-4 days. For longer storage, freeze for up to 6 months.
Once you master this method of making gravy without drippings, you’ll never be limited to making gravy just during the holidays. The technique of using toasted flour and brown butter creates such rich, deep flavor that you might find yourself craving this gravy for ordinary Sunday dinners or even weeknight meals. Whether you’re planning ahead for Thanksgiving or just want to make a cozy dinner more special, this foolproof gravy-making method delivers every time.
Serve With
- Dry Brine Turkey
- Turkey Roulade with Garlic and Herbs
- Mashed Red Potatoes
- Yukon Gold Mashed Potatoes
- Cornbread Dressing
- Brioche Rolls
How to Make Turkey Gravy without Drippings
In a medium saucepan over medium heat, bring chicken broth to simmer. While it comes to simmer, toast flour in a dry skillet until light golden brown; transfer to a small bowl. Wipe out skillet.
Add butter to same skillet; cook stirring constantly over medium heat until butter, melts, foams and turns a golden brown with darker brown flecks.
Immediately stir in toasted flour. Add butter and flour mixture all at once to simmering broth, whisking constantly, Cook and stir over medium heat until thick, smooth and bubbly (adding more broth to thin as desired). Season to taste with salt and black pepper and serve.
Turkey Gravy without Drippings
Video
Ingredients
- 2 cups chicken broth or turkey stock, or more for thinner gravy
- 1/4 cup all-purpose flour sifted if lumpy
- 1/4 cup butter cut into 4 1-tablespoon size pieces
Instructions
- Bring chicken broth to simmer in a medium saucepan over medium heat.
- Meanwhile, add flour to a dry skillet over medium-low heat and cook, whisking constantly for 3 to 5 minutes until it's toasted to a light golden brown. Immediately transfer to a small bowl (to keep from over-browning) and wipe out skillet.
- To same skillet, add butter. Cook and stir constantly over medium heat until it begins to sizzle and foam at the edges. Continue stirring for 3 to 4 to minutes until the butter turns golden brown, has deeper brown flecks and smells nutty. As soon as it reaches this point (do not allow the butter to burn – recipe note #1), add toasted flour and whisk or stir until smooth; add mixture all at once to simmering chicken broth in saucepan. Cook, whisking constantly, over medium heat until smooth, thickened and bubbly; season to taste with salt and pepper. Serve hot.
Notes
- If your butter burns, pour it out and wipe out the skillet. Then start again at step 3.
- If you end up with lumps in your gravy, strain them out before serving.
- You can easily double or triple this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was finger licking good. Never made gravy without drippings and this turned out to make the foodies in the family very happy. Key to taster was the toasting of the flour. What a great idea. I used super fine wheat flour from Italy. Total gravy satistaction
I’m so happy to hear that you and your family enjoyed the gravy, Judy! Thank you for coming back to let me know!