This homemade turkey gravy without drippings comes together on the stove in 20 minutes. It relies on a basic butter and flour roux combined with fresh herbs and store-bought or homemade broth. You get a smooth, savory sauce even if you are deep-frying your turkey or buying a pre-cooked bird.
Making gravy from scratch is a straightforward process. The butter cooks with the herbs to release their natural oils before the flour goes in. Slowly whisking in the broth prevents lumps and creates a thick, rich finish.
Why this works
- Cooking the fresh herbs in melted butter before adding the flour extracts their flavor and distributes it evenly throughout the gravy.
- Whisking the flour for a full minute cooks out the raw starch taste and creates a golden roux base.
- Pouring the broth in a slow, steady stream while whisking constantly prevents lumps from forming.
Ingredients you'll need
- Unsalted butter: This gives you full control over the salt level. If you use salted butter, wait until the end to taste and adjust the seasoning.
- Fresh poultry herbs: Look for small plastic clamshells labeled poultry blend in the produce section. These usually contain fresh sage, thyme, and rosemary.
- Black pepper: Freshly cracked black pepper offers a stronger, warmer flavor than pre-ground pepper.
- All-purpose flour: This acts as the thickener. You need an equal amount of flour and butter by volume to form a proper roux.
- Broth: Use turkey broth if you can find it. Chicken broth or chicken stock works just as well and is easier to locate year-round.
Exact quantities are in the recipe card below.
How to make it
Step 1: Melt and Infuse
Melt the butter in a saucepan over medium heat. Stir in the chopped herbs and black pepper. Let them cook briefly so the butter absorbs the herbal flavors.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the melted herb butter. Whisk the mixture constantly for one to two minutes until it turns pale golden brown and smells toasted.
Step 3: Thickening the Gravy
Slowly pour in the turkey or chicken broth while whisking continuously. Keep whisking as the liquid comes to a simmer. Let it bubble gently until the gravy reaches your desired thickness.
Serve it with
Pour this warm gravy over Make Ahead Mashed Potatoes for Thanksgiving or Slow Cooker Stuffing for Thanksgiving. It also pairs well with sliced turkey breast and a side of Classic Green Bean Casserole From Scratch.
Storage and reheating
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat, whisking until it reaches 165°F (74°C), adding a splash of broth if needed.
FAQ
Can I use dried herbs instead of fresh?
Yes. Substitute 1 teaspoon of dried poultry seasoning or a mix of dried sage and thyme for the fresh herbs.
Why did my gravy turn out thin?
The gravy needs to reach a simmer for the flour to thicken the liquid fully. If it is still thin after simmering, let it reduce for a few more minutes.
Can I make this gravy ahead of time?
Yes. You can make it up to three days in advance and store it in the refrigerator. Reheat it gently on the stove, adding a splash of broth if it gets too thick.
