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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.
Do you think it’s ok to make a day ahead of time if I Cook other pieces of turkey for the drippings? Thanks
yes you can definitely make ahead of time (even without drippings!). if the gravy is too thick– just thin it out with some extra broth in a sauceepan when you reheeat!
Alex, what kind of white wine do you recommend?
What kind of broth do you recommend?
I use chicken broth from Kettle and Fire
Should low-sodium broth be used? Or regular?
I would recommend low-sodium if you have it.. it does help with monitoring how salty the gravy is and you have more control.
I second Jen’s query! Can we use the pan juices as they are or do we have to remove any fat? Also- after measuring the amount of drippings can we just make the gravy in the turkey roaster so we don’t miss any brown bits ?
Removing the fat is always best!
What kind of broth do you suggest? Turkey broth or chicken if we are not using pan drippings.
I just use chicken!
Looks great, Alex! A couple questions:
What can I sub for the white wine since my family doesn’t consume?
And since I don’t have cassava flour, can I sub a GF flour such as King Arthur’s GF All-Purpose Flour?
yes, GF flour and all purpose should work just fine! and you can just add a bit more broth + a squeeze of lemon juice for some brightness if you aren’t using wine here!
should we separate the fat from the pan juices before adding in the broth?
Do you think this will freeze well if I wanted to make ahead of time?
I think it’d be ok to freeze– you will likely need to add more broth to thin it out when you reheat.
We typically have a deep fried or smoked turkey. Is it okay just to use the broth without the drippings? Should I ass more butter?
yes for sure! You can just use broth