Make Ahead Turkey Gravy Without Drippings
Make Ahead Turkey Gravy Without Drippings is a medium American recipe that serves 8. 120 calories per serving. Recipe by The Sauce and Gravy Channel on YouTube.
Prep: 20 min | Cook: 1 hr 50 min | Total: 2 hrs 40 min
Cost: $17.35 total, $2.17 per serving
Ingredients
- 2 lb Chicken Wings (roughly 900 g, bones and skin add flavor)
- 6 cup Water (for simmering the stock)
- 2 Celery Stalks (include leaves for extra flavor)
- 1 Carrot (chopped)
- 4 Garlic Cloves (2 smashed for stock, 2 minced for gravy)
- 1 handful Fresh Thyme (split between stock and finishing)
- 1 White Onion (medium, quartered for stock)
- 1 Sweet Onion (quartered and sliced for caramelizing)
- 2 Bay Leaves
- 1 handful Parsley Stems (fresh, for stock)
- 8 Black Peppercorns (whole, for stock)
- 7 tbsp Unsalted Butter (divided: 2 tbsp for sauté, 5 tbsp for roux)
- 1 tbsp Neutral Oil (vegetable or canola oil)
- 8 oz Baby Bella Mushrooms (chopped)
- 2 tbsp Tomato Paste
- 0.25 cup Dry Sherry (or white wine or water + apple cider vinegar)
- 6 tbsp All-Purpose Flour
- 1 tsp Freshly Cracked Black Pepper (to taste)
- to taste Salt
Instructions
Make Chicken Wing Stock
Place chicken wings in a large sauce pot, add 6 cups water, 2 celery stalks (with leaves), 1 chopped carrot, 2 smashed garlic cloves, a handful of fresh thyme, 1 quartered white onion, 2 bay leaves, parsley stems, 1 whole clove, and 8 black peppercorns. Bring to a light simmer over medium‑high heat, then reduce to medium‑low and simmer uncovered for 45‑60 minutes, skimming foam occasionally.
Time: PT1H
Strain and Separate Fat
After simmering, remove the chicken wings and set aside for another use. Strain the stock through a fine mesh strainer into a bowl. Use a fat separator to pour off the clear stock, reserving the rendered fat (about 1 tbsp) for later.
Time: PT10M
Caramelize Onions
In the high‑sided saucepan, melt 2 tbsp unsalted butter with 1 tbsp neutral oil over medium heat. Add the quartered sweet onion, stirring frequently, and cook until deep golden brown, about 25‑30 minutes.
Time: PT30M
Sauté Mushrooms
Add the chopped baby bella mushrooms to the onions and sauté for 5 minutes until they turn golden brown and release most of their moisture.
Time: PT5M
Incorporate Tomato Paste
Stir in 2 tbsp tomato paste and cook, stirring, for 2‑3 minutes to develop color.
Time: PT3M
Add Garlic
Add the remaining 2 minced garlic cloves, cooking for about 30 seconds just until fragrant—do not let it brown.
Time: PT0.5M
Deglaze with Sherry
Pour in ¼ cup dry sherry, increase heat to medium‑high, and scrape the browned bits from the pan. Reduce until the liquid is almost gone, about 3 minutes.
Time: PT3M
Make the Roux
Push the mushroom‑onion mixture to the sides of the pan, creating a well in the center. Add the reserved 1 tbsp rendered fat plus 5 tbsp unsalted butter (total 6 tbsp) and melt over medium‑low. Sprinkle 6 tbsp all‑purpose flour over the melted butter, whisk continuously, and cook for 2‑3 minutes until the roux is lightly golden.
Time: PT3M
Combine Stock and Simmer
Gradually whisk in the 4 cups strained chicken stock, ensuring no lumps. Bring to a gentle simmer over medium heat, add freshly cracked black pepper, and cook for 5 minutes until thickened.
Time: PT5M
Finish and Strain
Taste and adjust seasoning with salt and additional pepper if needed. For a smooth restaurant‑style gravy, strain through a fine mesh strainer into a large glass container; otherwise, leave the onions and mushrooms in for a chunky texture.
Time: PT5M
Cool and Store
Allow the gravy to cool to room temperature, then cover and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of stock if needed to reach desired consistency.
Time: PT15M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 9 g
- Fiber
- 0.5 g
Dietary info: Contains poultry, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Wings: Chicken backs, Chicken carcasses
- Instead of Water: Low‑sodium chicken broth
- Instead of Celery Stalks: Celery hearts
- Instead of Carrot: Parsnip
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of White Onion: Yellow onion
- Instead of Sweet Onion: Yellow onion
- Instead of Bay Leaves: Dried thyme
- Instead of Parsley Stems: Flat‑leaf parsley leaves
- Instead of Black Peppercorns: Ground black pepper
- Instead of Unsalted Butter: Margarine, Ghee (use less)
- Instead of Neutral Oil: Olive oil (use less)
- Instead of Baby Bella Mushrooms: Cremini, Portabella, White button
- Instead of Tomato Paste: Tomato purée (1 tbsp)
- Instead of Dry Sherry: White wine, Apple cider vinegar diluted
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Freshly Cracked Black Pepper: Ground black pepper
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Large Sauce Pot
- Ladle
- Fat Separator
- Fine Mesh Strainer
- High‑Sided Saucepan
- Wooden Spoon
- Whisk
- Flat‑Bottom Spatula
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
- Glass Storage Container
Critical Steps — Do Not Skip
- Make Chicken Wing Stock
- Caramelize Onions
- Make the Roux
- Combine Stock and Simmer
Chef Tips from the Video
- Using chicken wings provides collagen and skin that give the stock body and richness.
- Caramelizing the onions slowly is the key to the deep brown color without burning.
- Reserve the rendered fat from the stock; it adds flavor to the roux and reduces the need for extra butter.
- Deglazing with sherry lifts the fond, adding complexity; substitute with white wine if preferred.
Troubleshooting
Gravy is too thin
Simmer longer to reduce, or whisk in a slurry of 1 tbsp flour mixed with cold water.
Gravy is lumpy
Whisk vigorously while adding stock, and strain through a fine mesh sieve before storing.
Gravy tastes bland
Adjust seasoning with salt, add a pinch more freshly cracked black pepper, or finish with a splash of soy sauce for umami.
Storage
Refrigerator: Up to 3 days in an airtight glass container
Freezer: Up to 3 months; thaw in refrigerator before reheating
Room temperature: Do not store at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the chicken wing stock a day ahead; it develops deeper flavor after refrigeration.
- Store the finished gravy in a shallow container for faster cooling.
- When reheating, add a splash of stock to restore smooth consistency.
Frequently Asked Questions
What is the cultural significance and history of dark brown gravy in American Thanksgiving cuisine?
Brown gravy has been a staple of American holiday meals since the 19th century, originally made from pan drippings of roasted turkey or beef. It provides a savory, comforting sauce that ties together the flavors of the feast and reflects the tradition of using every part of the bird for maximum flavor.
What are the traditional regional variations of Thanksgiving gravy in the United States?
In the South, gravy often includes sausage or bacon for extra smokiness, while in the Midwest it may be thickened with a flour‑based roux like this recipe. Some New England families add a splash of cream for a richer texture, and many modern cooks use mushroom or onion bases for a vegetarian twist.
How is authentic Thanksgiving brown gravy traditionally served in American holiday meals?
Traditionally, the gravy is ladled hot over sliced roasted turkey, mashed potatoes, and sometimes over stuffing. It is kept warm in a gravy boat or a small saucepan and served at the table so each guest can add as much as they like.
What occasions or celebrations is dark brown gravy traditionally associated with in American culture?
Besides Thanksgiving, dark brown gravy is a common accompaniment for Christmas dinner, Easter brunches featuring ham, and everyday Sunday roasts. It also appears at family gatherings and potlucks where comfort food is celebrated.
What makes this make‑ahead dark brown gravy special or unique in American Thanksgiving cuisine?
The recipe eliminates the need for turkey drippings, which can be scarce when the bird is cooked low‑and‑slow or deep‑fried. By building flavor from a chicken wing stock, caramelized onions, and mushrooms, it delivers a deep, umami‑rich gravy that can be prepared days ahead, reducing holiday stress.
What are the most common mistakes to avoid when making this dark brown gravy?
Common errors include burning the onions (which creates bitterness), using too much flour in the roux (resulting in a pasty texture), and adding the stock too quickly, which can cause lumps. Skimming foam from the stock and stirring the roux constantly prevent these issues.
Why does this recipe use a chicken wing stock instead of turkey drippings for the gravy?
Chicken wings contain bones, connective tissue, and skin that release gelatin and flavor, creating a rich base without the need for turkey pan drippings. This method ensures consistent flavor even when the turkey yields little or no drippings, such as with deep‑fried or smoked birds.
Can I make this dark brown gravy ahead of time and how should I store it?
Yes, the gravy can be made up to two days ahead. Cool it quickly, transfer to an airtight glass container, and refrigerate for up to 3 days. For longer storage, freeze in portion‑size bags for up to 3 months; thaw in the refrigerator before reheating.
What texture and appearance should I look for when the gravy is finished?
The gravy should be a deep, glossy brown, smooth if strained, or slightly chunky if you leave the onions and mushrooms in. It should coat the back of a spoon and have a velvety mouthfeel without any floury grit.
What does the YouTube channel The Sauce and Gravy Channel specialize in?
The Sauce and Gravy Channel focuses on step‑by‑step sauce, gravy, and condiment tutorials for home cooks, offering both classic and modern variations with clear visual guides and downloadable QR codes for recipes.
How does the YouTube channel The Sauce and Gravy Channel's approach to American holiday sauces differ from other cooking channels?
The Sauce and Gravy Channel emphasizes making sauces from scratch using pantry‑friendly techniques, often avoiding reliance on meat drippings. It provides make‑ahead strategies and detailed flavor‑building steps, whereas many other channels focus on quick, drippings‑based gravies.
Last updated: November 15, 2026
