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This Make-Ahead Turkey Gravy is silky and rich, made with butter, fresh thyme and rosemary, and optional white wine for depth. And since it's made with stock instead of drippings, you can make it up to 3 days ahead and have one less thing to juggle on Thanksgiving Day. It tastes like you worked a lot harder than you did.
Why This Turkey Gravy Works
I often brine my turkey using my easy turkey brine. It keeps the turkey moist and flavorful, but it can make the drippings a bit too salty for gravy. So I started making gravy with stock alone. And after seeing just how easy it is, I'm not sure why I'd bother using drippings again!
- Made ahead. It reheats beautifully, so you can make it 1-3 days before the big meal and just warm it up.
- Butter instead of drippings. Drippings can make gravy oily or greasy. Butter gives you a smooth, rich gravy every time.
- Rich flavor without the drippings. Worcestershire sauce and fresh herbs add the savory depth you'd normally get from the pan.
- Lump-free. Adding the stock slowly and straining at the end gives you smooth, glossy gravy.
Ingredients & Substitutions
- Butter: Unsalted butter replaces the drippings and lets you control the salt.
- Flour: All-purpose flour and butter make the roux that thickens the gravy.
- Stock: Low-sodium chicken or turkey stock is the backbone of your gravy, so use one that's flavorful.
- Dry white wine (optional): A Pinot Grigio or Sauvignon Blanc balances the gravy and adds depth. If you don't cook with alcohol, skip it and use more stock instead.
- Fresh herbs: Thyme and rosemary sprigs simmer in the gravy and get strained out at the end.
- Worcestershire sauce: Don't skip it. It seasons the gravy and adds the richness you'd normally get from drippings.
Dietary Swaps & Variations
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend, and make sure your Worcestershire sauce is gluten-free.
- Dairy-free: Use a dairy-free butter alternative (like Earth Balance sticks). These are usually salted, so use less added salt.
- Flavor twist: Stir in ½ teaspoon of homemade poultry seasoning or a pinch of sage for a classic Thanksgiving flavor.
- Using pan drippings: Use the rendered fat in place of the butter, and use the drippings for part of the stock, topping off with stock. If you brined your turkey, taste before adding any salt.
How to Make Turkey Gravy Without Drippings
This step-by-step section helps you feel confident making lump-free, flavorful turkey gravy. You will find the quantities and detailed instructions in the recipe card.
- Make a roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. A roux is just fat and flour whisked into a thick paste. Cooking it for a minute or two gets rid of the raw flour taste.
- Add the liquid slowly. If using wine, whisk it into the roux and let it bubble and thicken. Then gradually whisk in the stock, about ½ cup at a time. Add the thyme, rosemary, and pepper. Adding the liquid slowly is what keeps the gravy lump-free.
- Simmer to thicken. Bring the gravy to a boil, then lower the heat and simmer, whisking often, until it coats the back of a spoon, about 5-7 minutes. Whisk in the Worcestershire sauce, then taste and add salt and more pepper if needed. You want it thick enough to cling to the turkey but still pour easily. If it gets too thick, whisk in more stock, ¼ cup at a time.
- Strain. Pour the gravy through a fine-mesh strainer to catch the herbs and any stray lumps. It's an extra step, but it's what gives you a smooth, glossy, restaurant-level gravy.
Serving Suggestions
Turkey gravy is obviously perfect for drizzling over roasted turkey or Instant Pot turkey breast, but don't just limit it to turkey.
- On sides: Ladle it over Yukon Gold mashed potatoes, mashed potato casserole, crockpot mashed potatoes, or bread stuffing.
- As a dip: Serve it with Thanksgiving egg rolls.
- Beyond the holidays: Since it doesn't need drippings, you can make this gravy any night of the week. Serve it with homemade rotisserie chicken, shake and bake pork chops, or Instant Pot meatloaf and mashed potatoes.
Make-Ahead & Storage Tips
This gravy is one of my favorite make-ahead Thanksgiving recipes. Make it a few days early, and it's crossed off your list before the turkey even goes in the oven. For the rest of your prep, use my Hosting Thanksgiving Guide.
- Refrigerate: Let the gravy cool slightly, then store it in an airtight container for up to 3 days, whether you're making it ahead or saving leftovers. It thickens as it chills, and that's normal.
- Freeze: Freeze in a freezer-safe container for up to 1 month, leaving 1 inch of room for expansion. Thaw overnight in the refrigerator.
- Reheat: Warm over low heat, whisking occasionally, until loosened and heated through. Add a splash of stock if it's too thick.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Turkey Gravy
This Make-Ahead Turkey Gravy is silky and rich, made with butter, herbs, and optional white wine for depth. Because it uses stock instead of drippings, you can make it up to 3 days ahead.
Ingredients
- ¼ cup unsalted butter, or fat from pan drippings
- ¼ cup all-purpose flour
- ½ cup dry white wine, optional
- 2 cups low-sodium chicken or turkey stock, + 1 cup more if needed to thin
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ teaspoon kosher salt, + more to taste
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
Instructions
- In a heavy-bottomed, medium saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, sprinkle in ¼ cup all-purpose flour and whisk into the butter to form a thick paste. Cook, whisking constantly, for 1-2 minutes to remove the raw taste of the flour.
- If using wine, slowly whisk ½ cup dry white wine into the roux and let the mixture bubble and thicken for 1-2 minutes to cook off the alcohol. Gradually whisk in the stock, about ½ cup at a time, until evenly incorporated. Add the fresh herbs, ½ teaspoon kosher salt, and ½ teaspoon black pepper, and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until thickened, whisking often. As the gravy simmers, you may need to add up to 1 cup more stock to reach the desired consistency. Add ¼ cup at a time, whisking well, adding more as needed. Once thickened enough to coat a spoon, stir in 2 teaspoons Worcestershire sauce. Then taste and add salt and pepper as needed.
- Strain the gravy through a fine-mesh strainer to remove any lumps and the fresh herbs.
- Transfer the strained gravy to a gravy boat and serve immediately, or return to the saucepan and keep it over low heat, whisking occasionally, until ready to serve.
Equipment
Notes
Using Pan Drippings: Use the rendered fat in place of the butter, and use the drippings for part of the stock, topping off with stock. If your turkey was brined, taste before adding any salt.
White Wine: Use a dry white wine you'd drink, such as Sauvignon Blanc or Pinot Grigio. Feel free to omit if you don’t care for wine, and use additional stock in place of the wine.
Prepare in Advance: Prepare the gravy as directed, then let it cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, add a splash of stock to thin the gravy further.
Storage: Store leftover gravy for up to 3 days in an airtight container in the refrigerator, or freeze in a freezer-safe container, leaving 1 inch of room for expansion, for up to 1 month. To reheat gravy, defrost in the refrigerator if frozen and then transfer to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.
Nutrition
Calories: 72kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 149mgPotassium: 67mgFiber: 0.1gSugar: 0.3gVitamin A: 155IUVitamin C: 0.5mgCalcium: 8mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is it OK to substitute dry thyme leaves for the fresh thyme?
Hi Kellie! While fresh thyme is best, but can used dried thyme leaves (not ground thyme). I would use 1/4-1/2 teaspoon of dried thyme leaves in place of fresh thyme.
Thank you! I grow many herbs but my thyme isn't doing well.
What brand of low sodium chicken broth do you use that give this 12 mg sodium per serving? The best I have found is 570 mg per cup, not what I consider low. Husband is on low sodium diet and I am having a hard time with flavors (no talent winging it and I despise no salt substitutes with cayenne pepper, which seems to be popular). In any case, I am hoping you can help me find a good low sodium broth. I have no sodium.
Long time fan.
Hi Kathy! Your comment caused me to check on the sodium content calculation, because that seemed low. I ran it through the calculator again it was 32 grams per serving (still low, but not crazy low!) I manually checked and that is correct. So I apologize for that error. As for low-sodium chicken stock, I use homemade or Pacific Foods Organic Low Sodium Free Range Chicken Broth, which has 50 grams per cup. I would agree with you--570 grams per cup seems high.
Thank you so much. Will be making it tonight!
Enjoy!
This was wonderful. Do you have a recipe for a beef gravy?
Hi Debbie! I am thrilled you enjoyed! For a beef gravy (without drippings), use beef stock in place of chicken stock and a dry red wine in place of the white wine.
I omitted the alcohol because we don't have it at our home. But this was such a great gravy anyhow. And so easy to make. Thank you for this recipe!
I love how flavorful this gravy is! so tasty!