How to Make Turkey Gravy from Chicken Broth

To make turkey gravy from chicken broth, build a butter-flour roux, whisk in warm broth, and season with savory herbs and umami-rich additions. No drippings required. The result is a smooth, full-bodied gravy that works as well on a weeknight as it does on Thanksgiving.

The Clever Culinary Switch: Making Rich Turkey Gravy with Chicken Broth

Why Chicken Broth Works So Well Here

A well-made chicken broth, simmered long enough to extract gelatin and collagen, produces a gravy with genuine body and richness. It stands on its own -- no turkey carcass required.

Dispelling the "Must Have Drippings" Myth

Drippings add color and fat, but they're not the only source of flavor. Flavor comes from technique: a properly cooked roux, quality broth, and the right aromatics. Shifting the flavor work to ingredients you control is actually a more reliable outcome than depending on pan drippings, which vary every time based on how the bird was seasoned, basted, and roasted.

Building Deep Flavor: Roux, Umami, and Seasoning

The Art of the Roux

Melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour (or a 1:1 gluten-free blend). Cook for 2 minutes, stirring constantly, until the mixture smells nutty and turns pale gold. That two-minute cook is doing real work -- it removes the raw flour taste and builds the structural base that gives your gravy its body.

Umami Boosters Without Onion or Garlic

A splash of low-sodium tamari (1 teaspoon), a pinch of Gourmend Garlic Scape Powder, and fresh thyme give this gravy its savory character. Our chicken bone broth already carries umami from slow-simmered bones, so you're layering depth rather than building it from nothing.

Strategic Seasoning

Finish with freshly cracked black pepper, a small bay leaf (remove before serving), and Gourmend Garlic Chive Salt to taste. Prefer a gluten-free option? Swap the flour for 2 tablespoons of cornstarch dissolved in 2 tablespoons of cold water, whisked in at the end. This keeps the gravy glossy and reheat-friendly -- a better choice if you're making it a day ahead.

The Gourmend Method: Step-by-Step Low FODMAP Turkey Gravy

Essential Ingredients

• 3 tbsp unsalted butter (42 g)
• 3 tbsp all-purpose flour or gluten-free flour (24 g)
• 2 cups Gourmend Organic Chicken Bone Broth (480 mL), warmed
• 1 tsp low-sodium tamari
• 1/2 tsp Gourmend Garlic Scape Powder
• 1/2 tsp fresh thyme leaves
• Gourmend Garlic Chive Salt and black pepper, to taste

The Process

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour; cook for 2 minutes until golden.
3. Add the warm broth in a slow, steady stream while whisking continuously.
4. Stir in the tamari, Garlic Scape Powder, and thyme.
5. Simmer for 5 to 7 minutes until thickened. Season and serve.

Troubleshooting Consistency

Too thin? Whisk 1 teaspoon of cornstarch with 1 tablespoon of cold broth, stir it in, and simmer for 2 minutes. Too thick? Add warm broth, 2 tablespoons at a time, until you hit the right consistency. For make-ahead preparation, store the cooled gravy in an airtight container for up to 4 days and reheat gently over low heat, whisking to restore smoothness.

This information is for educational purposes. Consult a registered dietitian or healthcare provider for personalized advice.

Low FODMAP Serving Notes

Serving Size Considerations

This recipe is designed to be low FODMAP at a standard 60 mL (1/4 cup) serving. The tamari is safe at up to 2 tablespoons per serving according to Monash University data -- at 1 teaspoon distributed across the entire batch, it presents no concern. If you're adding pan drippings from a roasted bird, check any seasoning blends used during roasting for hidden garlic or onion powder. Gourmend Garlic Scape Powder and Garlic Chive Salt are both Monash University Low FODMAP Certified, so both are safe as directed.

Why the Broth You Choose Changes the Final Dish

Most conventional broths use onion powder, garlic powder, or vague "natural flavors" as flavor shortcuts. For anyone managing IBS or following a low FODMAP approach, those ingredients are the problem -- not the solution. I started Gourmend Foods in 2020 after years of navigating that exact frustration. Finding a broth without hidden triggers felt like detective work every time I walked into a grocery store.

The Bone Broth Sampler Bundle is the direct answer to that gap. The chicken bone broths are simmered from organic, free-range bones with scallion tops and leek greens for depth. The beef broths use organic grass-fed bones with oyster mushrooms for a rich umami backbone. Six cartons total -- and every one is free from GMOs, gluten, preservatives, yeast extract, and maltodextrin. When the broth is this clean, building turkey gravy from it stops feeling like a workaround and becomes the obvious choice.

Flavor Adjustments and Final Touches

Once you have the base down, the rest is personal preference. A teaspoon of apple cider vinegar brightens the finish without adding sweetness. A tablespoon of unsalted butter whisked in off the heat adds gloss -- the same trick restaurant kitchens use to finish pan sauces. For a deeper, more savory profile, reduce the broth by one-third before building the roux; the concentration of gelatin will give you a noticeably silkier texture.

If you roasted a turkey and have drippings available, skim the fat and whisk up to 1/4 cup into the finished gravy. The broth-based method holds up either way.

The technique here -- roux, clean broth, layered seasoning -- is transferable well beyond Thanksgiving. Use it for pan sauces, pot pies, and braised dishes year-round. Master the roux-to-broth ratio once, and the rest follows naturally.

Frequently Asked Questions

How can I make turkey gravy without drippings?

You can make a rich turkey gravy using chicken broth by building a butter-flour roux as your base. Whisk in warm chicken broth, then season with savory herbs and umami-rich additions. This method creates a smooth, flavorful gravy that doesn't rely on pan drippings.

What's the best way to thicken chicken broth for gravy?

The primary way to thicken chicken broth for gravy is by creating a roux with butter and flour, then whisking in the warm broth. If your gravy is too thin after simmering, you can whisk 1 teaspoon of cornstarch with 1 tablespoon of cold broth, stir it in, and simmer for two minutes.

Why use chicken broth instead of pan drippings for gravy?

Using chicken broth provides a consistent, reliable flavor base for your gravy, unlike pan drippings which can vary greatly. A quality chicken broth, especially one simmered to extract gelatin and flavor, gives the gravy body and richness. This approach allows you to control the flavor more precisely.

What ingredients add deep flavor to gravy without onion or garlic?

To build deep flavor without onion or garlic, consider ingredients like low-sodium tamari for an umami boost, and fresh thyme. Gourmend's chicken bone broth already provides umami from slow-simmered bones, so you are layering depth. Finish with black pepper and Gourmend Garlic Chive Salt to taste.

Can I prepare this turkey gravy ahead of time?

Yes, you can prepare this turkey gravy ahead of time. Once cooled, store it in an airtight container in the refrigerator for up to four days. When ready to serve, gently reheat the gravy over low heat, whisking it to restore its smooth consistency.

Is this gravy recipe suitable for a low FODMAP diet?

This recipe is designed to be low FODMAP at a standard 60 mL (1/4 cup) serving. Using Gourmend Organic Chicken Bone Broth, which is Low FODMAP Certified, along with low-sodium tamari and Gourmend Garlic Scape Powder and Garlic Chive Salt, ensures it's suitable. Always check any added pan drippings for hidden high FODMAP ingredients.