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No matter how great your turkey and mashed potatoes are on their own, there’s nothing like slathering on my flavor-packed Herby Turkey Gravy to make them even better!
Even if you don’t use my Dry-Brine Thanksgiving Turkey recipe, be sure to save your pan juices from your roast turkey! Those will be the base of your gravy, then you’ll supplement with additional broth, all kinds of herbs and a few additional ingredients to make this gravy extra delicious. You’ll want to spoon it over absolutely everything!
ingredients:
- Unsalted Butter or Ghee
- Garlic Cloves
- Fresh Sage
- Fresh Rosemary
- Fresh Thyme
- Cassava Flour
- White Wine
- Turkey Broth and/or Pan Juices
- Kosher Salt
step-by-step:
step one: melt the butter and cook the herbs
In a large saucepan set over medium heat, melt the butter. Add the garlic, sage, rosemary and thyme and cook, stirring until the garlic is softened and fragrant.
step two: add the flour
Add the cassava flour and continue to cook, stirring, until the flour is well combined with the butter, about 2 minutes.
step three: add the wine
Add the white wine and whisk to combine until the mixture thickens.
step four: add the broth
Slowly pour in 1 cup of broth, whisking constantly, until smooth. Pour in the remaining 3 cups of broth and continue to whisk until evenly combined.
step five: bring the gravy to a boil
Increase the heat and bring the gravy to a rapid simmer. Once simmering, continue to cook, whisking often until the gravy thickens, about 5 minutes. Remove from heat, cover, and keep warm until ready to serve. Season to taste with salt, as desired.
Yes! I regularly cook with cassava flour, but you can definitely use an equal amount of all-purpose flour instead.
Yes, definitely! While I think that the pan juices give this gravy so much flavor, you can definitely make it ahead of the holiday with homemade or store-bought turkey broth only. Feel free to stir in about 1/2 cup of pan juices after the turkey is done roasting to get some of that flavor.
I hope y’all make my Herby Turkey Gravy for your Thanksgiving feast this year! Comment below and let me know what you think!
Looking for more Thanksgiving recipes? Try these!
Caramelized Onion Scalloped Potatoes
Herby Turkey Gravy
Ingredients
- 2 tablespoons unsalted butter (or ghee)
- 2 garlic cloves, minced
- 1 teaspoon fresh sage leaves, minced
- 1 teaspoon fresh rosemary minced
- 1 teaspoon fresh thyme leaves minced
- 4 tablespoons cassava flour (or all-purpose flour)
- 1/2 cup white wine
- 4 cups turkey broth and/or pan juices see note*
- kosher salt, to taste
Instructions
- In a large saucepan set over medium heat, melt the butter. Add the garlic, sage, rosemary and thyme and cook, stirring until the garlic is softened and fragrant.
- Add the cassava flour and continue to cook, stirring, until the flour is well combined with the butter, about 2 minutes.
- Add the white wine and whisk to combine until the mixture thickens.
- Slowly pour in 1 cup of broth, whisking constantly, until smooth. Pour in the remaining 3 cups of broth and continue to whisk until evenly combined.
- Increase the heat and bring the gravy to a rapid simmer. Once simmering, continue to cook, whisking often until the gravy thickens, about 5 minutes. Remove from heat, cover, and keep warm until ready to serve. Season to taste with salt, as desired.
Notes
Nutrition
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