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76 Comments

Turkey Gravy Recipe without Drippings

Kathleen

by Kathleen Pope Apr 13, 2025

Jump to Recipe

Easy turkey gravy with or without drippings image of pouring gravy on turkey breast.
Pin for turkey giblet gravy from scratch with three images of turkey gravy on turkey breast and one of gravy stock in pan with fresh herbs.

Learn how to make this incredible giblet gravy! I’ve been making it for over 20 years, and it’s the one I keep coming back to. Rich, flavorful, and perfect even without drippings. Find out why thousands swear by this recipe!

Giblet gravy poured over juicy turkey slices.
This post may contain affiliate links. Read my disclosure & privacy policy.

I’ve been making this giblet gravy for decades, and I’m telling you, it’s just that good. Every year, I think about trying a new recipe, but when the holidays roll around, this is the one I always come back to. Why? Because it’s full of flavor, makes plenty for everyone, and honestly, calories don’t count during the holidays, right? Go big or go home!

It’s not just me who loves it—over 4,000 people have saved this recipe, and many have become converts themselves. Plus, it’s super convenient to make ahead of time, so you’re not stuck rushing on the big day. You can even check on your turkey’s thawing progress while you’re making it.

As one reader put it:
“I’m 65 years old and have been making gravy for many years… Best gravy I ever made! This recipe will be passed down for generations!” – Lyn

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

What is Giblet Gravy?

Giblet gravy is a flavorful, traditional gravy made from the giblets found inside the turkey cavity, including the neck, heart, liver, and gizzard. These parts are simmered with vegetables, herbs, and stock to create a rich, flavorful base, then thickened to make a smooth, savory sauce. This gravy is perfect for enhancing roasted turkey, mashed potatoes, or stuffing, adding crazy good flavor to your Thanksgiving or Christmas feast.

Why you will love this Turkey Giblet Gravy Recipe

  • Thaw Turkey Faster | Removing the giblets helps you to determine if your turkey is fully thawed and will enable it to thaw quicker if still frozen.
  • Flavor-FULL | The flavors in this creamy, rich gravy are outstanding! Total Thanksgiving turkey win!
  • Stress Free | Making the gravy at the last minute is always stressful, make it the day ahead and assemble at the last minute and you are the hero!
Pouring turkey giblet gravy onto sliced turkey breast.

What you’ll need for Turkey Gravy without Drippings

Turkey Stock Ingredients

  • Turkey Giblets | You cannot very well make giblet gravy without the giblets! What are giblets you ask? In every turkey, fresh or frozen, unless it is marked without giblets, tucked in one cavity or another, will be a bag filled with the giblets; the heart, kidneys, liver and neck of the turkey — this is what gives this gravy the best flavor!
  • Veggies | All of the best giblet broth begin with veggies, we’ll use the classics here: celery, carrots, onion and garlic.
  • Chicken Broth or Stock | Unless you can find turkey stock (which Trader Joe’s often carries during the holidays) chicken stock or broth will be just fine, you can even use vegetable broth!
  • Marsala Wine | This is a flavor kicker! But, use Sherry or even Apple juice, if you can’t find Marsala.
  • Herbs | Delicious gravy has fragrant herbs, I used a bay leaf, fresh rosemary and fresh sage.

Classic Turkey Gravy Ingredients

  • Butter | Use real butter, no blends, it adds creaminess and smoothness — we don’t count calories on holidays and birthdays! I recommend unsalted butter, though I have used both, adjust your salt at the end.
  • All-Purpose Flour | Used as a thickening agent, I use organic AP flour, or good Gluten-Free All Purpose flour if trying to make Gluten-Free Turkey Gravy, I do it all the time!
  • Apple Cider Vinegar | Apple cider vinegar works best, but you can certainly use regular vinegar or a wine vinegar if you can’t get ACV! Some people use soy sauce, either way you are adding a little acidic flavor, balancing out all of the flavors.

Get the full recipe in the recipe card below.

Labeled giblet gravy ingredients.
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How to make Turkey Gravy without Drippings

How to prepare turkey giblets for gravy

  • Retrieve giblets; (yes, you have to get your hands dirty) place turkey in a sink on a plate and cut the package open. The neck is typically in the larger cavity while they usually put the sack of giblets in the other end.
  • After removing giblets, rinse the turkey with cold water, pat dry using paper towels, dry it well, cover it in plastic wrap, place on a plate (or you’ll have turkey juice all over your fridge) and return to fridge until ready to place in roasting pan.
  • Try my super easy, air fryer turkey thighs or this Instant Pot Turkey Breast.
  • Rough chop giblets, you can leave the neck whole, or you can try and cut off the neck meat.

How to make the stock for Gravy without Drippings

Step One | Make Turkey Stock

Chop onions, celery and carrots, a rough chop is fine for all. I ran out of regular carrots and had some shredded carrots — improvise, it’s okay!

Heat olive oil in a large saucepan or skillet over medium heat, increase to medium-high heat and toss in your giblets and your veggies; stand back it’ll spit and spurt at you!

Allow to brown for a little bit, then turn the giblet pieces and give your veggies a stir.

Adding mir poix to browning turkey giblets.
Add in those jewels of veggies and flavor!
Browning the giblets with mir poix for turkey gravy.
Brown until nice and carmelized.

Step 2 | Deglaze and simmer

Once they are nice and browned and you have some brown bits sticking to the bottom of the pan, increase the heat slightly and pour in your marsala, (or sherry, I’ve used both), deglazing the pan.

Prefer not to use alcohol? Use apple juice, chicken or turkey stock instead.

Pour in chicken stock, stir well. Add pepper and bay leaves. Add sprigs of fresh rosemary and sage. Give it all a good stir and bring to a simmer. Cover and simmer for an hour.

Deglaze pan with marsala or broth.
Deglaze the pan with marsala or broth.
Add chicken broth or turkey stock.
Add chicken broth or turkey stock.
Adding herbs to giblet gravy.
Toss in your herbs.

If you are putting it together right away, strain after you’ve simmered for an hour. If you are making the gravy a day or two ahead of time, then let it sit as is overnight in the refrigerator.

Step 3 | Straining the Homemade Turkey Stock

Strain through a mesh colander into a large bowl or medium saucepan, let sit for a few minutes to allow all of those yummy juices to drip out.

Toss or compost the rest away and keep that homemade turkey stock, will measure about 3 cups, you’ll need about 4 cups; you should get another cup from the turkey drippings which you’ll add later. However; the turkey drippings are not necessary to make this gravy!

If you are making the gravy before you cook the turkey, just add chicken or turkey stock to yield 4 cups. Set aside.

If you have time, refrigerate, until fat rises and becomes solid, then using a spoon or spatula or fat separator to skim off the fat.

Showing fat separation in turkey gravy.

How to Make Turkey Gravy without Drippings

  • Melt butter in a large or roasting pan over medium-high heat
  • Add all-purpose flour (or sub Gluten Free All Purpose) to make a flour mixture, called a roux.
  • Whisk for 1-2 minutes until slightly browned, this gets rid of the flour pasty flavor, an important step.
Making butter and flour roux for turkey giblet gravy.
Make a roux with butter and flour
Pouring in prepared turkey giblet gravy stock into roux.
Stir in giblet broth and whisk
Whisking turkey giblet gravy to thicken in pan.
Bring to simmer and whisk to thicken
  • Slowly pour in reserved stock whisking while you pour, which is hard to do when you are trying to take a picture with one hand and pour with the other.
  • Bring gravy to boil; whisking and cook 2 minutes. Reduce heat to low and cook 10 minutes.
  • Stir in vinegar and adjust seasonings with sea salt and pepper.
Adding vinegar to the turkey stock.

How to Store Turkey Gravy without Drippings

To store turkey gravy made without drippings, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3-4 days or frozen for 4-6 months in a freezer-safe container (don’t forget to label it). Thaw frozen gravy in the fridge overnight before reheating. Giblet gravy thickens as it cools, so you may need to add a little chicken stock to restore its creamy consistency.

Reheating:

Microwave: Heat in 30-second intervals, stirring well in between, and add stock to adjust the consistency as needed.

Stovetop: Add the gravy to a small saucepan over medium-low heat, whisking occasionally. If needed, thin it with chicken stock.

Giblet Gravy Recipe FAQs

Can I make giblet gravy ahead of time?

Yes! Allow to cool completely, then store in fridge until ready to use, may even be frozen up to 3 months.
When ready to serve, return to pot on stove, warming over low heat, thinning with chicken or turkey stock if too thick.
Adjust seasonings with salt and pepper if needed. Drippings from the roasted turkey are perfect to add in to continue to bring added flavor!

How do you reheat turkey giblet gravy?

To reheat, thaw overnight in fridge, or on counter until mostly thawed, then pour into saucepan, thinning if need with a little more stock, water or turkey drippings. Heat and whisk until ready to serve.

Why add vinegar to giblet gravy?

I receive a lot of questions about adding vinegar. The gravy will still taste delicious without it, believe it or not a touch of vinegar brightens the flavors of sauces and gravies. Just a touch, you don’t want to taste the vinegar. Apple Cider Vinegar may be replaced with a red or white wine vinegar, regular vinegar (start out with a little less) or even balsamic vinegar.

Pouring gravy onto juicy, sliced turkey breast.

Gluten-Free Giblet Gravy

I typically make this recipe gluten-free as my brother’s family is all gluten-free, and it’s so easy and nobody will even know the difference! Simply substitute your regular flour with a good gluten-free all-purpose flour! Check your seasonings and stocks and you are all set!

How to serve Turkey Giblet Gravy

  • Classic Green Bean Casserole with Bacon
  • Stuffing, try my Best Thanksgiving Stuffing or this Maple Sausage Stuffing
  • Fall Harvest Salad or try this Holiday Salad with Pomegranate Dressing.
  • Classic Garlic Mashed Potatoes or Instant Pot Mashed Potatoes
  • Autumn Squash Soup
  • Cheesy Broccoli Au Gratin or this Broccoli Cauliflower Casserole.
  • Potatoes au Gratin (Potatoes Dauphinoise)
  • Southern-Style Green Beans
  • Classic Pumpkin Custard Pie or this juicy Apple Pie Recipe.
  • Wash it all down with this Apple Cider Bourbon Cocktail (also great as a mocktail)

Best sides to serve with turkey giblet gravy

For me, having a turkey is all about the sides! Here are a few of our readers (and our families) favorites:

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Gravy being poured over juicy turkey breast, to pin.

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Recipe Card
Turkey giblet gravy in measuring cup and poured over turkey breast.

Turkey Gravy without Drippings

4.97 from 26 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 16 servings
Print Pin SaveSaved!
This truly is the BEST giblet turkey gravy recipe without drippings, which means you can make it ahead! Silky and oozing with amazing turkey flavor! Easy with great depth of flavor with fresh herbs, giblets and veggies.

Video

Equipment

  • Fat Separator
  • Wusthof Santoku knife 5 inch; Black

Ingredients 
US Customary – Metric

Turkey Giblet Stock

  • 2 tablespoons olive oil
  • 2 stalks celery chopped
  • 1 large onion chopped
  • 1 large carrot chopped, about 1 cup
  • 3 cloves garlic smashed and minced
  • turkey giblets heart, liver, turkey neck, chopped
  • ½ cup dry Marsala wine or try Sherry or apple juice
  • 6 cups chicken broth or stock veggie broth or turkey broth also okay
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 2 sprigs fresh rosemary or replace with 1 ½ teaspoons dried rosemary
  • 2 sprigs fresh sage Or replace with 1 teaspoon dried sage

Gravy

  • ยฝ cup butter unsalted preferred, salted ok just taste before addig any additional salt
  • ½ cup all-purpose flour or replace with gluten-free all-purpose flour
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste
Get Recipe Ingredients

Instructions

For the Turkey Stock

  • Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, neck and giblets; cook until well browned about 10 minutes.
  • Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated.
  • Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.
  • If making ahead, allow to cool completely, store in refrigerator until ready to use.
  • Once ready to finish the gravy, strain out the veggies and giblets using a fine mesh strainer, be sure to place a pot or bowl under your strainer.
  • Discard veggies and giblets, reserve stock, should be about 3-4 cups, you'll want a total of about 4 cups, if necessary use drippings from turkey to attain 4 cups, or chicken or turkey stock.

For the gravy

  • Melt the butter in a large saucepan over medium heat. Whisk in flour; cooking 1-2 minutes. Works great with Gluten Free AP flour too.
  • Whisk in reserved 4 cups turkey broth slowly, whisking until thick and smooth. Bring mixture to boil; cook 2 minutes. Reduce heat to low and cook for 10 minutes.
  • Whisk in vinegar and adjust seasonings with salt and pepper.
  • Pour into gravy boat or bowl with ladle, serve immediately. If too thick, heat and add additional stock to thin to desired consistency.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Easily convert this to Gluten Free by making with cornstarch or preferred AP Gluten-Free Flour.
I receive a lot of questions about the vinegar, while the gravy will still taste delicious without it, believe it or not a touch of vinegar brightens the flavors of many sauces and gravies. Just a touch, you don’t want to taste the vinegar. Apple Cider Vinegar may be replaced with a red or white wine vinegar, regular vinegar (start out with a little less) or even balsamic vinegar.
See above post for all the best tips and tricks for the most amazing turkey giblet gravy recipe!

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg
Turkey giblet gravy in measuring cup and poured over turkey breast.
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  1. Carol

    Sun, Dec 1, 2024 at 7:03 pm

    5 stars
    This will now be my โ€œgo toโ€ gravy, and I have made many make ahead recipes in the past. Everyone raved about it, especially my husband, and heโ€™s my best critic! I only added 1/2 the vinegar amount, and to be honest, I chickened out with the total 2 teaspoons the recipe called for. Thank you for an easy, and delicious recipe!!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 2, 2024 at 4:03 am

      So glad you loved it even without the vinegar! Give it a try sometime tho!

      Reply
  2. Kristin Rancourt

    Thu, Nov 28, 2024 at 2:19 pm

    5 stars
    This was my first time ever making turkey gravy (or really any other gravy) from scratch and it was DELICIOUS! So flavorful and the perfect consistency! Thank you for sharing with us! This will be a staple every Thanksgiving!

    Reply
    • KathleenKathleen Pope

      Thu, Nov 28, 2024 at 2:20 pm

      That makes me so happy on so many levels Kristin! Thank you!! So glad you loved it!

      Reply
  3. Karen

    Fri, Nov 22, 2024 at 7:25 pm

    Can I double this recipe to make 8 cups

    Reply
    • KathleenKathleen Pope

      Fri, Nov 22, 2024 at 7:25 pm

      You sure could Karen!

      Reply
  4. Lorna

    Sun, Nov 26, 2023 at 8:24 am

    5 stars
    This worked out great. Did not use the vinegar (got nervous at the end). I would recommend doubling the stock since you are already going through the effort. Then use 3 cups for the gravy (plus 1 of chicken stock from the store) and save the rest of the turkey stock for your freezer. I cooked mine on the stove top for a while since I had the time.

    Reply
    • KathleenKathleen Pope

      Tue, Nov 28, 2023 at 8:52 am

      Glad you enjoyed it!!

      Reply
  5. Jeannie Kaasa

    Fri, Nov 24, 2023 at 12:22 pm

    4 stars
    Dissapppointed in taste as I think the 2 teaspoons of apple cider vinegar gave it a much too tangy taste instead of salty and savory. Wonโ€™t make again as it was more trouble than I care to go through

    Reply
    • KathleenKathleen Pope

      Fri, Nov 24, 2023 at 3:20 pm

      So sorry to hear that. You did use teaspoons and not tablespoons right? I made it yesterday and everyone raved. Guess we all have different tastes.

      Reply
  6. Brandon Elliott

    Thu, Nov 23, 2023 at 6:51 am

    Absolutely delicious

    Reply
    • KathleenKathleen Pope

      Thu, Nov 23, 2023 at 7:30 am

      Thank you so much, Brandon!

      Reply
  7. Laura Johnson

    Mon, Nov 20, 2023 at 3:03 pm

    5 stars
    This gravy is savory perfection! Looking forward to making it again this week!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 21, 2023 at 7:24 am

      So glad you love it!!

      Reply
  8. Donna

    Mon, Nov 20, 2023 at 8:03 am

    5 stars
    Yowza! This sounds amazing! I’m planning on making this for Thanksgiving and have a quick question. I like using Cornstarch to thicken vs. flour. I also choose Gluten Free Cornstarch. Anyway, is this a simple 1:1 conversion? 1/2 cup of cornstarch?? I thought that Cornstarch thickened differently than flour? I’m thinking 1/4 cup of cornstarch vs. 1/2 cup of flour? Please confirm. Thanks again for this amazing recipe!

    Reply
    • KathleenKathleen Pope

      Mon, Nov 20, 2023 at 11:50 am

      No, most definitely do not use the same 1:1 ratio for cornstarch! It will be a thick gloopy mess if you use that much. I would start by dissolving two tablespoons of cornstarch in the same amount of cold water and slowly stirring it into the gravy, adding more to the desired thickness; I canโ€™t imagine you would need much more than 3-4 tablespoons of cornstarch. Since you are no longer making a roux with butter and flour, the taste might be a bit different and overall silkiness different, but Iโ€™m hoping itโ€™s still delicious for you!

      Reply
  9. Spencer

    Sun, Jan 29, 2023 at 3:56 pm

    5 stars
    Awesome flavor will make this again

    Reply
    • KathleenKathleen Pope

      Sun, Jan 29, 2023 at 4:24 pm

      Love hearing that Spencer! Thanks!

      Reply
  10. Chris

    Fri, Dec 9, 2022 at 6:00 pm

    5 stars
    This recipe is delicious! Best ever!

    Reply
    • KathleenKathleen Pope

      Sat, Dec 10, 2022 at 5:29 pm

      Thank you so much Chris! You made my day!

      Reply
  11. Lyn Alexander

    Mon, Dec 5, 2022 at 3:41 am

    5 stars
    Iโ€™m 65 years old and have been making gravy for many yearsโ€ฆ. Best gravy I ever made! This recipe will be passed down for generations!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 5, 2022 at 12:20 pm

      Lyn, THANK YOU!! You made my day, month — year!!

      Reply
  12. JJ

    Sat, Dec 3, 2022 at 5:26 pm

    Just now working on the gravy, but I have to ask; what other sauces should I try the apple cider vinegar on? Do you have other recipes for sauces that use ACV?
    I really love the idea!

    Reply
    • KathleenKathleen Pope

      Sun, Dec 4, 2022 at 6:41 am

      You could add a splash to any gravy style recipe! Even into thicker mixtures in casseroles and the such!

      Reply
  13. Joe K.

    Thu, Nov 24, 2022 at 9:12 pm

    5 stars
    Just made this for Thanksgiving. Everyone loved the gravy! By far the best gravy recipe I have used in a while

    Reply
    • KathleenKathleen Pope

      Fri, Nov 25, 2022 at 7:30 am

      Thank you Joe! So appreciate you taking the time to write a kind comment! Happy Thanksgiving weekend!

      Reply
  14. Deborah

    Wed, Nov 23, 2022 at 4:49 pm

    OMG this is the best gravy Iโ€™ve ever had in my whole life! I put giblets I bought separately in into the broth, let it hang in the refrigerator for two days and just finished it. Smooth and so flavorful ????

    Reply
    • KathleenKathleen Pope

      Wed, Nov 23, 2022 at 6:46 pm

      So glad you love it! Itโ€™s one of my favorites too!! Thanks for making my month Deborah! Happy Thanksgiving to you!

      Reply
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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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