You can make rich, “turkey-style” gravy without cooking a turkey by building flavor from broth, fat, and a roux, then adding poultry-style seasonings to mimic turkey drippings.

Basic idea

  • Use a flavorful broth (chicken, turkey, or vegetable if you want it meatless) as your base.
  • Thicken it with a simple roux: equal parts fat and flour cooked together.
  • Layer in classic turkey flavors: onion, garlic, herbs like thyme, sage, and rosemary, plus salt and pepper.

Simple stovetop “turkey” gravy (no turkey needed)

Ingredients (about 3–4 cups gravy)

  • 4 tablespoons butter (or olive oil for dairy-free)
  • 1 small shallot or ½ small onion, finely minced
  • 1–2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 3 cups chicken, turkey-style, or rich vegetable broth
  • ½–1 teaspoon poultry seasoning (or a mix of thyme, sage, rosemary)
  • Salt and black pepper to taste

Steps

  1. Warm the fat
    • In a saucepan, melt butter over medium heat.
    • Add minced shallot/onion and cook 3–5 minutes until soft and lightly golden.
  2. Build flavor
    • Stir in garlic and cook about 30 seconds until fragrant.
    • Sprinkle in flour and stir constantly to make a smooth paste (roux).
    • Cook 3–5 minutes until the roux turns light golden brown; this adds a toasted, “roasty” flavor similar to drippings.
  1. Add the broth
    • Slowly pour in the broth while whisking to avoid lumps.
    • Bring to a gentle simmer; the gravy will thicken as it heats.
  2. Season “like turkey”
    • Stir in poultry seasoning or your herb mix, plus salt and pepper.
    • Simmer 5–10 minutes, whisking occasionally, until silky and as thick as you like.
    • If it gets too thick, whisk in a bit more broth or water.
  3. Optional upgrades
    • Whisk in a spoonful of cream or a small knob of butter at the end for extra richness.
    • Add a dash of soy sauce or Worcestershire for deeper savory flavor (go easy).

Vegetarian / “no meat at all” version

  • Use a strong vegetable broth or “no-chicken” style bouillon to get a savory base.
  • Brown the roux a bit more to build deeper flavor, and lean on herbs, black pepper, and maybe a splash of soy sauce or tamari for umami.
  • Finish with a little cream, milk, or plant cream if you want it extra cozy.

Make-ahead & reheating

  • This turkey-style gravy keeps well in the fridge for about 3–4 days in a sealed container.
  • Reheat gently on the stove, whisking in a splash of broth or water to loosen if it thickened too much.

TL;DR: To make turkey gravy without turkey, you make a butter-and-flour roux, whisk in flavorful broth, then season with poultry-style herbs until it tastes like classic turkey gravy, all without ever roasting a bird.

Information gathered from public forums or data available on the internet and portrayed here.