Skip the last-minute gravy stress! This foolproof turkey gravy recipe without drippings serves a crowd, can be made ahead, and uses homemade stock and white wine.
When doubled, this recipe produces a full gallon of rich, velvety, deep brown gravy that easily serves 25 people, with plenty left over for turkey, mashed potatoes, and stuffing waffles the next day.
While traditional gravy recipes leave you scrambling around a hot stove, trying to scrape up precious drippings while managing other dishes, this version frees you completely from that chaos. Plus, if you're smoking or frying a turkey, there are no drippings left behind anyway.
No matter how you are making your turkey or turkey breast, this recipe works perfectly because it doesn't rely on drippings at all. You can make this gravy days ahead of time or even while your turkey is still roasting in the oven. Check out my holiday turkey guide for more Thanksgiving planning tips.
The gravy's flavor foundation showcases quality ingredients like homemade brown chicken stock and a splash of white wine. The result is a luxuriously smooth gravy with perfect medium thickness. I will also share a backup plan in case your gravy isn't thick enough.
Ready to simplify your holiday cooking? No gravy boat required, just bring a ladle and your appetite!
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What Are Drippings?
Drippings are the caramelized, flavor-packed bits and juices left in the pan after roasting meat. They are also known as pan drippings or fond and can be used to make a tasty gravy by combining flour with fat (also called a roux), then whisking in a liquid such as stock, water, or milk.
How To Prevent Lumpy Gravy
The reason we may get lumps in gravy is that the flour wasn't fully incorporated with the fat, or the flour starts to cook on the outside when liquid is added to it.
Try these methods to prevent lumps in your gravy:
- Cook the butter until it stops bubbling.
- Whisk vigorously and constantly.
- Add the roux to the hot stock in small amounts rather than adding the stock to a pan of roux.
- The stock needs to be hot when you add the roux to keep the gravy from seizing up or getting lumps.
How To Fix Thin Gravy
Gravy will thicken as it cools in a serving dish or on the food. If you still think it's too thin, consider mixing a beurre manie paste to have on hand. Beurre manie is French for kneaded butter.
Beurre Manie = 1 part room temperature butter mixed with 1 part flour
- Mix 8 tablespoons of unsalted butter and 8 tablespoons of all-purpose flour in a bowl.
- There is no need to cook the paste in a pan.
- Whisk in 1 tablespoon of the beurre manie at a time to thicken your gravy, then let it simmer for a few minutes before serving.
- Beurre Manie can be used to thicken pan sauces, soups, and stews.
- Store leftover beurre manie rolled into a log and wrapped in plastic wrap. Refrigerate for 1 week or freeze for 1 month.
Ingredients
You only need 6 quality ingredients to make the best Turkey Gravy Without Drippings!
- Brown Chicken Stock: Save your chicken and turkey bones to make high-quality homemade brown chicken stock. It has a darker color and deeper flavor compared to white chicken stock from roasting the bones and vegetables.
- Unsalted butter: Since we won't have fat from roasting, this is the fat needed to make the roux, which thickens and flavors your stock when combined with flour. I suggest unsalted so you have more control of the seasoning and can adjust the salt at the end.
- All-purpose flour: The second component of the roux. I use Gold Medal flour.
- White wine: Wine adds acidity to balance the rich gravy. Use a dry white wine that is drinkable. If it tastes bad, it will taint your gravy. I prefer a buttery California Chardonnay at a reasonable price. Here are some suggestions: Kendall Jackson, Hess Select, or Clos Du Bois. Avoid Sauvignon Blancs because they are too grapefruity, or Rieslings because they are too sweet.
- Season with Diamond Crystal kosher salt and pepper
See the recipe card below for ingredient measurements.
Variations
Here are some other ideas on adjustments you can make to the gravy, depending on your preference.
- Ultra indulgent: Add ¼ cup of heavy whipping cream to the gravy just before serving.
- Super smooth: Strain the gravy through a fine mesh strainer after it has thickened.
- Giblet gravy: While I prefer a smooth gravy, it's common to simmer the turkey neck and/or giblets (the heart and kidneys) in a small pan of water until soft. Shred the meat and add it to the gravy. You can also add this seasoned water to the stock.
- Gluten Free: Substitute an all-purpose gluten-free flour in the roux.
Equipment
- 1 wire whisk. I prefer this flat-style whisk.
- 10-inch skillet.
- 1-2 gallon, heavy-bottom stock pot.
- Fine mesh sieve (optional).
- A slow cooker with a warm setting or Instant Pot to keep the gravy warm (optional).
Step-by-Step Instructions
Step 1: To make the roux, melt the butter in a medium-sized skillet over medium heat until it stops bubbling. This takes around 3-5 minutes.
If you don't cook the butter until it stops foaming, then you also have water there, ready to grab onto your flour and make lumps.
Step 2: Sprinkle the flour into the butter and whisk constantly, mixing well.
Step 3: Let the roux cook while whisking for 2-3 minutes until toasted.
Step 4: While whisking, slowly drizzle the white wine into the roux mixture.
Step 5: Continue whisking and allow the alcohol to cook off while reducing the white wine until it's evaporated for about 2 minutes longer. Turn off the heat.
Step 6: Bring the stock to a strong simmer in a pot over medium-high heat.
Step 7: Whisk the roux into the stock 2 tablespoons at a time.
Step 8: Continue to whisk the stock very well while adding the roux until it is gone, or you notice it has thickened to your liking. You need it thinner than you want to serve. It's going to thicken up as it cools, whether it's in a serving container or on food.
Step 9: Continue to simmer the gravy and reduce for 10-15 minutes, stirring occasionally.
Step 10: Taste for seasoning by adding kosher salt and pepper. Keep warm until serving.
Make Ahead And Reheating Instructions
Make Ahead: Make the gravy up to 4 days ahead of time. Let it come down to room temperature for 20-30 minutes before storing.
To Store: It will hold in the refrigerator for up to 4 days in a covered dish or zip lock bag until the big meal. In addition, freeze in an airtight container or freezer bag for up to 1 month.
To Reheat: Reheat from the refrigerator or freezer in a pot over low heat, stirring to recombine. Also, you can microwave it, stirring often. Once warmed, store over low heat on the stove or the warm setting in a slow cooker or pressure cooker.
FAQ
Yes! You can replace the white wine with dry white vermouth, which keeps forever in the cabinet, or don't add wine. The wine adds depth and acidity, but the gravy will still be delicious without it.
I'll admit that my family notices a difference when I substitute a carton of stock for the homemade version. They don't like it as well. If you need to use quality store-bought chicken stock or broth, look for low-sodium versions and season with salt 1 teaspoon at a time.
Use an immersion blender to break them down in the pot, resulting in the least amount of clean-up. Alternatively, pour the gravy through a sieve to strain the lumps.
Absolutely! This versatile gravy pairs beautifully with roasted chicken, pork, or even mashed potatoes as a standalone side dish. I suggest cutting the recipe in half if you need fewer servings.
If the gravy has thickened too much, gradually whisk in water or chicken stock until you reach your desired consistency.
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Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Turkey Gravy Recipe Without Drippings
Equipment
- 1 whisk
- 1 medium-sized skillet, 10-inch
- 1 heavy-bottomed pot, 4-quarts or larger
Ingredients
- ¾ cup unsalted butter
- 1 cup all-purpose flour
- ½ cup dry white wine (Chardonnay)
- 2 quarts homemade brown chicken stock, unsalted
- 4 teaspoons Diamond Crystal kosher salt (or to taste, depending on the salt content of your stock)
- Freshly Ground Black Pepper
Instructions
- To make the roux, melt the butter in a medium-sized skillet over medium heat until it stops bubbling. This takes around 3-5 minutes.
- Sprinkle the flour into the butter and whisk constantly, mixing well.
- Let the roux cook while whisking for 2-3 minutes until toasted.
- Slowly whisk the white wine into the roux mixture.
- Continue whisking and allow the alcohol to cook off while reducing the white wine until it's evaporated for about 2 minutes longer. Turn off the heat.
- Bring the stock to a strong simmer in a pot over medium-high heat. Whisk the roux into the stock 2 tablespoons at a time. Continue to whisk the stock very well while adding the roux until it is gone, or you notice it has thickened to your liking.
- Continue to simmer the gravy and reduce for 10-15 minutes, stirring occasionally.
- Taste for seasoning by adding kosher salt and pepper. Keep warm until serving.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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