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No matter how great your turkey and mashed potatoes are on their own, there’s nothing like slathering on a flavor-packed gravy to make them even better! So here is my Herby Turkey Gravy.
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
Ingredients
- 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
Instructions
- 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.
Notes
If you are using pan juices from roasting your turkey, you want to measure out how many cups of liquid you have in the bottom of the pan. You’ll likely end up needing to add more broth, but in total you’ll need 4 cups of pan juices + broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so simple and absolutely perfect!
Thank you for all of your amazing recipes!!
So glad you loved this, thank you!
This was so good! The herbs make it nice and fresh.
There was quite a bit of ooing and aahing over this gravy. Very flavorful! My only change . . . I don’t use garlic but whole shallots in the pan during roasting add a great deal of flavor to any gravy.