No matter how perfectly roasted your turkey or how creamy your mashed potatoes turn out, a rich, herb-forward gravy pulls everything together. This Herby Turkey Gravy is built from pan juices and aromatic fresh herbs for a savory, deeply flavored sauce that tastes like the holidays. Spoon it generously over turkey, potatoes, stuffing, and even roasted vegetables for an instant upgrade.
If you roast a turkey, save the pan juices—those browned bits and drippings are the backbone of the best gravy. Combine them with additional turkey broth, a splash of white wine, and plenty of fresh sage, rosemary, and thyme, and you’ll have a bright, savory gravy with real depth. This recipe is forgiving: if you don’t have pan juices, use good-quality turkey or chicken broth and stir in a little pan jus after roasting to boost flavor.
Ingredients
- 2 tablespoons unsalted butter (or ghee)
- 2 garlic cloves, minced
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves, minced
- 4 tablespoons cassava flour (or all-purpose flour)
- 1/2 cup dry white wine
- 4 cups turkey broth and/or pan juices (total)
- Kosher salt, to taste
Step-by-step
Step 1: Melt the butter and cook the herbs
In a large saucepan over medium heat, melt the butter or ghee. Add the minced garlic, sage, rosemary, and thyme. Cook, stirring frequently, until the garlic is softened and the herbs become fragrant—about 1 to 2 minutes. This gentle cooking releases the essential oils from the herbs and infuses the fat with flavor.
Step 2: Add the flour and form a roux
Sprinkle the cassava flour (or all-purpose flour) into the pan and stir constantly for about 2 minutes to cook the raw flour taste and form a light roux. The mixture should be evenly combined and slightly bubbling. Cooking the flour briefly keeps the gravy smooth and prevents a starchy flavor.
Step 3: Deglaze with white wine
Pour in the white wine and whisk continuously, scraping any browned bits from the bottom of the pan. The wine will help lift flavor from the pan and begin to thicken the roux. Let the wine reduce slightly until the mixture thickens and the alcohol aroma diminishes—about 1 to 2 minutes.
Step 4: Add the broth gradually
Slowly whisk in 1 cup of turkey broth or pan juices until smooth, then pour in the remaining 3 cups a little at a time while whisking constantly. Adding the liquid gradually prevents lumps and creates a glossy, silky texture. If using pan juices, strain out any large solids first, then measure to ensure you reach a total of 4 cups combined liquid.
Step 5: Simmer and finish
Raise the heat to bring the gravy to a brisk simmer, then reduce the heat slightly and continue whisking until the gravy thickens, about 3–5 minutes. Taste and season with kosher salt as needed. If the gravy becomes too thick, whisk in up to 1/2 cup additional broth to reach your preferred consistency. Keep warm, covered, until ready to serve.
Yes. Cassava flour works well for a grain-free option, but you can substitute an equal amount of all-purpose flour. Cook the flour in the butter a little longer if using all-purpose to ensure the raw flavor cooks out.
Absolutely. Make the gravy using turkey broth if you don’t yet have pan juices, then refrigerate. Reheat gently on the stove, whisking in up to 1/2 cup broth to loosen it if it has thickened. For best flavor, stir in a few tablespoons of fresh pan juices after the turkey finishes roasting.
This Herby Turkey Gravy is designed to be simple, reliable, and packed with holiday flavor. It pairs beautifully with turkey, mashed potatoes, stuffing, and roasted vegetables. Feel free to adjust the herbs to suit your taste—adding a bay leaf while simmering or a splash of sherry instead of white wine are both great variations.
Looking for more Thanksgiving recipes? Try these ideas
Dry-Brine Thanksgiving Turkey — Caramelized Onion Scalloped Potatoes — Easy Apple Dump Cake
Herby Turkey Gravy
Ingredients
- 2 tablespoons unsalted butter (or ghee)
- 2 garlic cloves, minced
- 1 teaspoon fresh sage, 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 over medium heat, melt the butter. Add garlic and the minced fresh herbs and cook, stirring, until fragrant and softened.
- Add the cassava or all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Pour in the white wine and whisk until the mixture thickens slightly and the wine aroma reduces.
- Slowly whisk in 1 cup of broth until smooth, then add the remaining 3 cups, whisking to combine.
- Bring the gravy to a rapid simmer, whisking often, and cook until it thickens, about 3–5 minutes. Remove from heat, cover, and keep warm. Season with kosher salt to taste.
Notes
If using pan juices from your roasted turkey, measure the total liquid in the pan and combine with broth to reach 4 cups. Strain out solids if desired. If the gravy becomes too thick, whisk in up to 1/2 cup more broth. Leftovers will thicken in the refrigerator; reheat gently and add a splash of broth while whisking to restore a smooth consistency.
Nutrition
Calories: 51 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 3 g, Sodium: 438 mg (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
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