Even if you don’t use my Dry-Brine Turkey recipe, be sure to save your pan juices! Those will be the base of your gravy, then you’ll supplement with additional broth, all kinds of herbs and a few additional recipes to make this gravy extra delicious.
Herby Turkey Gravy
- 4 cups of broth and/or pan juices see note*
- 2 tbsp unsalted butter or ghee
- 2 cloves garlic minced
- 1 tsp fresh sage leaves minced
- 1 tsp fresh rosemary minced
- 1 tsp fresh thyme leaves minced
- 4 tbsp cassava flour sub regular flour
- ½ cup white wine
- salt to taste
- In a large saucepan over medium heat, melt the butter. Once melted, add the garlic, sage, rosemary and thyme and cook, stirring until the garlic is softened and fragrant.
- Add the cassava flour to the saucepan and continue to cook, stirring, until the cassava is well combined with the butter, at least 2 minutes to cook off the raw flour taste.
- Next, add the white wine and whisk to combine. Note that this will immediately thicken with the flour.
- Continue to whisk and slowly pour in 1 cup of the broth until smooth. Then, while continuing to whisk, pour in the remaining 3 cups of broth.
- Increase the heat and bring the gravy to a rapid simmer. Once at a simmer, cook, whisking often until the gravy thickens; about 5 minutes. Remove from heat, cover and keep warm until ready to serve. Taste and add salt, as desired.
- If your gravy gets too thick and you want to thin it out, simply whisk in ½ cup of broth at time. If you refrigerate it and have leftovers, it’ll definitely get thicker in the fridge. I heat mine in a saucepan over medium heat and whisk in ½ cup broth until hot and reach my desired consistency.