How to Make Gravy Without Drippings (From Scratch)

No pan drippings? No problem. You can make a rich, savory Thanksgiving gravy from scratch using butter, broth, and a few aromatics — and many people can't tell the difference from a drippings-based gravy. This is the method to reach for when you're smoking or deep-frying the turkey (no roasting pan), cooking for vegetarians, or simply running short on drippings.

The Ingredients

You need 4 tbsp butter, ¼ cup all-purpose flour, 4 cups good-quality chicken or turkey broth (low-sodium), 1 tbsp soy sauce or Worcestershire for umami depth, 1 tsp poultry seasoning or fresh thyme, and a splash of white wine or apple cider (optional). Salt and pepper to taste. For deeper flavor, use homemade stock or add a turkey wing roasted in the oven.

Step 1: Build the Roux

Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 3–4 minutes until it turns a pale golden color and smells nutty. This roux is the thickener — cooking it removes the raw flour taste and adds a toasty depth that mimics browned drippings.

Step 2: Add Broth Gradually

Slowly whisk in the broth, a cup at a time, whisking constantly to prevent lumps. Add the soy sauce, poultry seasoning, and wine. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, whisking often, until the gravy thickens to a silky, coat-the-spoon consistency.

Step 3: Finish and Season

Taste and season with salt and pepper — go easy on the salt since broth and soy sauce are already salty. For extra richness, whisk in a small pat of cold butter off the heat (monter au beurre) for a glossy finish. Strain if you want a perfectly smooth gravy. If it's too thick, whisk in more warm broth; too thin, simmer a few more minutes.

Make-Ahead and Storage

This gravy can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop with a splash of broth, whisking to recombine. Making it ahead is a smart Thanksgiving move — it's one less thing to juggle while the turkey rests, and the flavor actually improves overnight.