Are you left without turkey drippings or need to make gravy ahead of time? Whip up a batch of homemade gravy (without drippings) filled with turkey stock and lots of herbs.
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Maybe you didn't roast a whole turkey but still want to make a delicious gravy to serve alongside your mashed potatoes or stuffing.
This recipe is perfect for you because it's made without any turkey drippings. Instead, we're using carrots, onions, garlic, and dried herbs to add amazing flavor to this gravy recipe.
Don't worry! Even if it's your first time making gravy, I'll walk you through how to make it completely from scratch.
Jump to:
What You'll Learn In This Recipe
- How to make a roux from butter and flour. This is the base of a great gravy.
- Tips to make the gravy ahead of time - perfect for Thanksgiving prep.
- My favorite way to amp up the flavor of this gravy with homemade turkey stock.
Don't forget to grab a copy of my Thanksgiving timeline to help you stay organized and stress-free.
Ingredients You Need
- Unsalted butter: If you use salted butter, you may need to add less salt after the gravy is done cooking.
- Carrot/onion/garlic: Since we're not using turkey drippings, the vegetables help to enhance the flavor of the gravy.
- All purpose flour: This is used as a thickening agent for the gravy.
- Turkey stock: I love using homemade turkey stock to really enhance the flavor of the gravy. You can also use chicken stock.
- Dried sage and thyme: The dried herbs add a great depth of flavor.
- Morton kosher salt/black pepper: Be sure to taste the gravy after it's done cooking and add salt and pepper to taste. This helps round out the taste (don't skip it!).
How To Make This Recipe
Here's an easy step-by-step guide to help you make the gravy:
1. Melt the butter in a large saucepan over medium heat. Once melted, add the carrot, onion, and garlic then cook until they're softened.
2. Slowly whisk in flour and cook while stirring for an additional 1 minute.
3. Whisk in turkey stock then turn the heat to high to bring the liquid to a boil.
4. Once boiling, reduce the heat to medium, stirring occasionally, until the gravy has thickened, about 5 minutes. You can check that the gravy is ready if it’s thick enough to coat the back of a spoon.
5. Remove the saucepan from heat and strain the gravy with a fine mesh strainer. You can discard the vegetables or use them in another dish.
6. Whisk in the dried sage and thyme then season to taste with salt and pepper.
Expert Tips
- Leftovers: Store in the refrigerator in an airtight container for up to 5 days or freeze gravy for up to 2 months. To reheat the gravy, thaw in the refrigerator then reheat over medium heat on the stove.
- Don't worry if you notice small lumps of flour in your gravy. It will strain out with the fine mesh strainer.
- To keep the gravy warm, pour hot water into the gravy boat until the gravy is ready to serve. Then, pour out the water, dry the gravy boat, and transfer the gravy inside.
Recipe FAQs
Yes, simply use a 1:1 gluten free flour instead of all purpose flour.
If you don't have turkey stock, opt for another type of poultry stock like chicken stock.
Yes, the gravy can be made 5 days ahead of time. You can reheat it over medium heat on the stove.
More Turkey Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Homemade Herb Gravy (Without Drippings)
Equipment
- saucepan
- gravy boat
Ingredients
- 3 tablespoons unsalted butter
- 1 medium carrot peeled and finely chopped
- ½ medium onion finely chopped
- 2 cloves garlic finely minced
- ¼ cup all purpose flour
- 2 ½ cups turkey stock (or chicken stock)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Morton kosher salt to taste
- finely ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Once melted, add carrot, onion, and garlic and cook until softened, about 7 minutes.
- Slowly whisk in flour and cook while stirring for an additional 1 minute.
- Whisk in turkey stock. Turn the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to medium, stirring occasionally, until the gravy has thickened, about 5 minutes. You can check that the gravy is ready if it’s thick enough to coat the back of a spoon.
- Remove from heat and strain gravy with a fine mesh strainer. Discard vegetables.
- Whisk in dried sage and thyme then season to taste with salt and pepper.
- To serve, pour into a gravy boat. Serve alongside turkey, mashed potatoes, stuffing, and your other favorite Thanksgiving side dishes.
Sonny
I was afraid this wouldn't have much flavor without the turkey drippings, but it was so good and really quick to whip up!