Published: · Modified: by Anna 6 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe Rate this Recipe
This easy Turkey Gravy is made without turkey drippings but stock instead! The smooth, velvety texture and savory flavor make this gravy a must for your holiday dinner.
Jump to:
- Why This Recipe Works
- Ingredients:
- How to make turkey gravy from scratch?
- Best tips!
- Why cornstarch is the best for making gravy?
- Recipe FAQs:
- More Thanksgiving recipes:
- Turkey Gravy Recipe
Why This Recipe Works
I have been making this Turkey Gravy from scratch for years and I am very excited to share my recipe with you. It's very easy and absolutely delicious! No pan drippings from turkey needed. Just stock, butter, herbs and cornstarch. You will be amazed at the flavor and texture of this gravy. It's the best!
This silky smooth gravy compliments roasted turkey so well, you won't miss the drippings. Besides, you can make it ahead of time and not hurry to whip it up after roasting the turkey. It's a time saver!
Ingredients:
- butter: I used unsalted to control the flavor;
- poultry herbs: I used rosemary and thyme;
- turkey stock: homemade is the best, but store-bought works great; you can also use chicken or vegetable stock;
- cornstarch: I prefer it over flour for a smooth and clear gravy;
- salt and pepper: for seasoning.
How to make turkey gravy from scratch?
- Start by melting butter in a medium saucepan.
- Add herbs and saute for 2 minutes.
- Mix stock with cornstarch.
- Slowly, pour stock into the butter and herb mixture, whisking it in.
- Cook gravy until it thickens, about 5 to 7 minutes.
- Remove from heat and let it stand for a few minutes. It will thicken even more.
- Serve.
Best tips!
- This recipe makes twice the amount you can fit in a standard gravy boat so no worries about running out!
- Season gravy after cooking; the stock can be salty to start so you may need less salt than you think.
- Homemade turkey stock is the best here but if you are using store-bought, go for a low-sodium option.
Why cornstarch is the best for making gravy?
Cornstarch is my go-to for making sauces and gravies because of its fine texture. It will also make a clear gravy, not cloudy like flour can. Always whisk cornstarch with cold (or room temperature) liquid before adding it to the hot mixture. Thanks to cornstarch, this gravy is also gluten-free!
Recipe FAQs:
Can I make it ahead of time?
Absolutely! You can prepare this gravy the day before, store it in the fridge and reheat it the next day. It will thicken as it cools, so you may need to add a tablespoon or two of stock or water during reheating.
How to store leftovers?
Any leftovers should be stored in a container with a lid, in the fridge, for up to 3 days. To reheat the gravy, place it in a small saucepan or skillet, add a splash of water or stock and heat up over medium-low heat.
More Thanksgiving recipes:
- Thanksgiving Turkey
- Classic Thanksgiving Stuffing
- Classic Sweet Potato Casserole Recipe
- Green Bean Casserole from Scratch
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Turkey Gravy Recipe
Author: Anna
This easy Turkey Gravy is made without turkey drippings but stock instead! The smooth, velvety texture and savory flavor make this gravy a must for your holiday dinner.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 111 kcal
Ingredients
- 4 cups turkey stock see note
- 4 tablespoons cornstarch
- 2 tablespoons unsalted butter divided
- ½ teaspoon fresh thyme
- ¼ teaspoon fresh rosemary chopped
- salt and pepper to taste
Instructions
Mix stock with cornstarch.
Melt 1 tablespoon of butter in a medium saucepan.
Add herbs and saute for 2 minutes, stirring often.
Slowly, pour in the stock into butter and herb mixture, whisking it in.
Cook gravy until it thickens, about 5 to 7 minutes.
Remove from heat and add remaining butter. Once melted, stir in gently. Let the gravy stand for a few minutes. It will thicken even more.
Season with salt and pepper to taste.
Serve.
Notes
- I used reduced sodium stock. You can use turkey, chicken or vegetable stock. Homemade is the best.
- Cornstarch is my go-to for making sauces and gravies because of its fine texture. It will also make a clear gravy, not cloudy like flour can. Always whisk cornstarch with cold (or room temperature) liquid before adding to hot mixture. Thanks to cornstarch, this gravy is also gluten-free!
- You can prepare this gravy the day before, store it in the fridge and reheat the next day. It will thicken as it cools, so you may need to add a tablespoon or two of stock or water during reheating.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 227mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Leave a comment with rating below!
More Side Dish Recipes
- Leftover Stuffing Muffins
- How to Freeze Rice
- How to Cook Rice on the Stove
- Easy Smashed Potatoes
Reader Interactions
Comments
lucien auger says
I will try this recipe for Thanksgiving but I was confused on the butter content. I states divided should that be melted. I don't see where you use it in multiple places.
Reply
Anna says
Hi! I added the information in the recipe box. Hope this helps!
Reply
Natasha says
This was amazing! With very simple ingredients I was able to make such a delicious gravy! My kids and my husband loved it.Reply
Lisalia says
THANK You for a recipe that uses stock. I've been looking for something like this forever. Using the drippings is for whatever reason so difficult for me. I tested this with chicken stock. IT WAS SO GOOD! We had it over mashed potatoes. So now I'm ready to serve it at Thanksgiving.Reply
Sherrie says
Ive made gravy out of chicken noodle soup! Obviously just the juices from it and warmed in a pan added enough cornstarch to it and walla!! My son hates all gravies he's tried until this one!
Reply
katerina says
mmm..this turkey gravy looks incredibly delicious!! YUM!Reply
