Brown Butter Herb Turkey Gravy
Brown Butter Herb Turkey Gravy is a rich and flavorful sauce that brings a special touch to your turkey dinner. The warm, nutty notes from the browned butter combined with…
Tip: save now, cook later.Brown Butter Herb Turkey Gravy is a rich and flavorful sauce that brings a special touch to your turkey dinner. The warm, nutty notes from the browned butter combined with fresh herbs create a deliciously smooth and aromatic gravy that feels both comforting and sophisticated. It’s the kind of gravy that makes every bite of turkey taste even better.
I love making this gravy because the browned butter adds a depth of flavor that regular gravy just can’t match. When I’m cooking, I like to take my time to carefully brown the butter, making sure it doesn’t burn but has that perfect golden color. Then, stirring in the herbs fills the kitchen with a wonderful smell that always makes me look forward to the meal.
This gravy is wonderful poured generously over slices of turkey and mashed potatoes, but I’ve also found it tastes great drizzled on roasted vegetables or even stuffing. It’s an easy way to bring your holiday or Sunday dinners up a notch without a lot of fuss. I remember once bringing this gravy to a family dinner, and everyone kept asking for seconds—it really just makes the whole meal feel cozy and complete.
Key Ingredients & Substitutions
Butter: Unsalted butter is key here because it browns nicely and gives you control over salt content. If you’re dairy-free, try using vegan butter or a mix of olive oil and a bit of toasted nut oil for that nutty flavor.
Flour: All-purpose flour works well to thicken the gravy. For a gluten-free version, you can substitute with cornstarch or a gluten-free flour blend. Just mix cornstarch with a little cold water before adding to avoid lumps.
Stock: Turkey stock tastes best, making the gravy extra flavorful. Chicken stock is a good substitute and is easier to find. You can also use vegetable stock for a lighter or vegetarian-friendly version.
Fresh Herbs: Sage, thyme, and rosemary give the gravy that classic turkey herb aroma. If you don’t have fresh herbs, dried ones can work—use about one-third of the fresh amount because dried herbs are more concentrated.
Turkey Drippings: Adding drippings from your roast turkey adds richness and depth. If you don’t have any, don’t worry; the browned butter and stock will still create a tasty base.
How Do You Perfectly Brown Butter Without Burning It?
Browned butter brings a deep nutty flavor but can quickly burn if not watched. Here’s how to do it safely:
- Melt butter over medium heat in a light-colored pan so you can watch the color change.
- Stir frequently to heat the butter evenly and prevent burning.
- Look for the butter to foam, then clear, and finally turn golden brown with little brown bits on the bottom.
- Remove it from heat immediately once browned — the residual heat can burn it if left too long.
- If unsure, take it off the burner a little early; the flavor will continue to develop off heat.
Following these tips helped me get a rich brown butter gravy every time without a burnt taste, so take your time—it’s worth the patience!
Equipment You’ll Need
- Medium saucepan – just the right size to brown butter and whisk gravy smoothly.
- Whisk – helps you mix flour into butter and stock without lumps.
- Heat-resistant spatula or wooden spoon – great for stirring and scraping the pan.
- Fine mesh strainer (optional) – use this if you want a silky-smooth gravy without herb bits.
Flavor Variations & Add-Ins
- Add sautéed mushrooms for an earthy touch that pairs well with the brown butter base.
- Stir in a splash of white wine or sherry before adding stock for a subtle acidity and depth.
- Replace fresh herbs with a teaspoon of herbes de Provence for a more floral, mixed-herb taste.
- Mix in a spoonful of whole grain mustard for a tangy twist that complements turkey nicely.
Brown Butter Herb Turkey Gravy
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken stock (preferably homemade or low sodium)
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- Salt and freshly ground black pepper, to taste
- Optional: turkey drippings (from roast turkey) for extra depth of flavor
How Much Time Will You Need?
This gravy takes about 15 minutes to make. You’ll spend most of the time browning the butter and then whisking together the ingredients until the gravy thickens beautifully. It’s a quick and easy way to add big flavor!
Step-by-Step Instructions:
1. Brown the Butter:
Place the butter in a medium saucepan over medium heat. Stir it often as it melts and bubbles, watching carefully as it slowly turns golden brown and starts to smell nutty—this usually takes 3-5 minutes. Be sure not to burn it!
2. Make the Roux:
Remove the pan from heat and immediately whisk in the flour, stirring continuously to combine the butter and flour into a smooth paste. Return the pan to medium heat and cook, stirring, for 1-2 minutes to get rid of the raw flour taste.
3. Add Stock and Herbs:
Gradually pour in the turkey or chicken stock while whisking constantly to prevent lumps. If you have saved turkey drippings, stir them in now for extra flavor. Then mix in the chopped sage, thyme, and rosemary. Let the gravy come to a low simmer and thicken for about 5 minutes.
4. Season and Serve:
Taste the gravy and add salt and freshly cracked black pepper as you like. If you want, strain the gravy through a fine mesh sieve for a silky finish. Serve it warm over your sliced turkey, mashed potatoes, or favorite sides.
Can I Use Frozen Herbs for the Gravy?
Yes, you can use frozen herbs if fresh aren’t available. Just use about half the amount since frozen herbs are milder. Add them earlier in the cooking process to help release their flavor.
How Can I Make This Gravy Gluten-Free?
Simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch mixed with cold water as a thickener. Add the cornstarch slurry gradually and whisk well to avoid lumps.
Can I Prepare This Gravy Ahead of Time?
Absolutely! Make the gravy up to a day in advance, cool it completely, then refrigerate in an airtight container. Reheat gently on the stove over low heat, whisking occasionally and adding a splash of stock if it thickens too much.
What’s the Best Way to Store Leftover Gravy?
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring to ensure even warming.
