This Turkey Gravy Without Drippings is rich, savory, and full of homemade flavor! Made with turkey stock, shallots, and fresh Thanksgiving herbs, it’s an easy gravy recipe that you can make ahead of time or freeze for later.
Ingredients
- 4 tablespoons butter
- 1 large shallot, minced
- 1/4 cup flour
- 4-5 sprigs fresh thyme
- 3-4 fresh sage leaves
- 1 sprig fresh rosemary
- 2 cups turkey stock (can also substitute chicken stock)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon poultry seasoning
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the minced shallot and cook for 2–3 minutes until softened, stirring occasionally.
- Sprinkle the flour into the butter and shallots, whisking until combined. Cook for about 5 minutes, stirring frequently, until the roux develops a deep golden-brown color. This gives the gravy a richer, more toasted flavor. For a lighter-colored gravy with a milder flavor, cook the roux for just 2–3 minutes. Watch carefully and adjust the heat as needed to prevent burning.
- Slowly pour in the turkey broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Tie the fresh thyme, sage, and rosemary together with kitchen twine. Add the herb bundle to the gravy along with the salt, black pepper, and poultry seasoning.
- Reduce the heat to medium-low and simmer gently for 10–15 minutes, stirring occasionally, until the gravy has thickened and the herbs have infused the broth with flavor.
- Remove the herb bundle and discard. Stir the gravy, taste, and adjust the salt and pepper as needed. If the gravy is too thick, whisk in a little additional turkey broth until you reach your desired consistency.
- Serve warm over roasted turkey, mashed potatoes, stuffing, or your favorite Thanksgiving side dishes.
Recipe Notes
Kitchen Twine: Tying the fresh herbs together with kitchen twine makes them easy to remove after simmering. If you don’t have kitchen twine, you can add the herbs directly to the gravy and remove the stems before serving.
Storing Leftovers: Store leftover gravy in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Add the gravy to a saucepan over medium-low heat and warm gently, stirring occasionally. The gravy will thicken as it cools, so you may need to whisk in a splash of turkey stock to bring it back to your desired consistency.
Freezing: This gravy freezes well, too! Let it cool, transfer it to a freezer-safe container, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat gently on the stovetop, whisking until smooth and heated through.
- Category: Marinades & Sauces
- Method: stove top
- Cuisine: American
