Brown Butter Herb Turkey Gravy
Brown Butter Herb Turkey Gravy is a rich and comforting sauce that brings a nutty depth to your turkey dinner. The browned butter adds a lovely toasty flavor, while fresh…
By Ava
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Reading time: 6 min
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Brown Butter Herb Turkey Gravy is a rich and comforting sauce that brings a nutty depth to your turkey dinner. The browned butter adds a lovely toasty flavor, while fresh herbs like rosemary, thyme, and sage create a fragrant and earthy touch. This gravy is smooth, flavorful, and perfect for pouring over every slice of turkey and side dish.
I love making this gravy because the brown butter gives it such a special twist that guests always notice. It’s a simple change but makes the whole meal feel a little more homemade and cozy. I usually start by melting the butter until it turns golden brown and smells amazing, then whisk in the herbs and broth. It’s one of those sauces that’s easy to whip up but tastes like you spent hours on it.
My favorite way to serve this gravy is right out of a warm gravy boat, letting everyone drizzle it over mashed potatoes, stuffing, or even roasted vegetables. It’s the perfect finishing touch to a holiday meal or any dinner where turkey stars as the main event. I find that the herbs and brown butter combo really brings all the flavors together, making every bite feel extra special.
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the salt level in the gravy. For a dairy-free option, try vegan butter or olive oil, but note the flavor will change.
All-Purpose Flour: This thickens the gravy. You can substitute with gluten-free flour blends or cornstarch (use half the amount) for gluten-free diets.
Turkey or Chicken Stock: Homemade stock offers the best flavor, but store-bought low-sodium broth works well too. Vegetable broth can be used for a lighter taste.
Fresh Herbs (Thyme, Rosemary, Sage): Fresh herbs give a bright, earthy touch. If unavailable, dried herbs work; use about one-third the amount for dried herbs.
Turkey Drippings: These add extra depth and richness but are optional. If unavailable, the gravy is still delicious with just stock and brown butter.
How Do You Make Perfect Brown Butter for Gravy?
Brown butter is key for flavor but can burn quickly. Here’s how to get it right:
- Melt butter in a light-colored pan to see color changes.
- Cook over medium heat, stirring or swirling often.
- Watch for a golden-brown color and nutty aroma—this usually happens after 4-5 minutes.
- Remove from heat immediately to stop cooking and prevent burning.
It’s normal for milk solids to foam; just keep stirring gently. If it smells bitter or turns dark brown/black, start over. This browned butter adds a rich, nutty base that makes the gravy extra tasty.
Equipment You’ll Need
- Medium saucepan – perfect size for making the gravy without spilling or overcrowding.
- Whisk – helps you mix the roux and stock smoothly for lump-free gravy.
- Wooden spoon or heatproof spatula – handy for stirring the butter and flour without scratching your pan.
- Fine mesh sieve (optional) – great if you want to strain out herbs or lumps for a silky gravy.
Flavor Variations & Add-Ins
- Swap turkey stock for chicken or vegetable stock for a milder or vegetarian version.
- Add a splash of white wine or sherry right after the roux for a slightly tangy richness.
- Stir in finely chopped caramelized onions or garlic for extra depth and sweetness.
- Use dried herbs if fresh aren’t available, but reduce the amount to avoid overpowering the gravy.
How to Make Brown Butter Herb Turkey Gravy
Ingredients You’ll Need:
For the Gravy:
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups turkey or chicken stock (preferably homemade or low sodium)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- Optional: 2 tablespoons turkey drippings (if available)
Time Needed:
This gravy takes about 15 minutes from start to finish. You’ll spend roughly 5-7 minutes browning the butter and making the roux, then about 7 minutes simmering the gravy to the right thickness. It’s quick to prepare and perfect for finishing your turkey meal!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir occasionally and watch carefully as the butter foams and then turns a golden-brown color with a nutty aroma, usually about 4-5 minutes. Be careful not to burn it.
2. Make the Roux:
Add the flour to the browned butter. Whisk continuously for about 2 minutes to toast the flour and form a smooth roux. This will help thicken your gravy.
3. Add Stock and Herbs:
Slowly pour in the turkey or chicken stock, whisking constantly to avoid lumps. Then stir in the salt, pepper, fresh thyme, rosemary, and sage. If you have turkey drippings, add those now for extra flavor.
4. Simmer and Thicken:
Bring the mixture to a gentle simmer. Whisk occasionally and let it cook for 5-7 minutes, until the gravy thickens to your liking. Taste and add more salt or pepper if needed.
5. Finish and Serve:
If you prefer a smoother gravy, strain it through a fine mesh sieve to remove herbs and any lumps. Serve warm over sliced turkey, mashed potatoes, or your favorite sides. Enjoy!
Can I Use Frozen Turkey Drippings for the Gravy?
Yes! If you have frozen turkey drippings, thaw them overnight in the fridge or quickly in a sealed bag in cold water. Stir them into the gravy when you add the herbs for extra rich flavor.
Can I Make This Gravy Ahead of Time?
Absolutely! You can prepare the gravy up to 2 days in advance. Store it in an airtight container in the fridge and gently reheat on the stove, whisking occasionally. Add a splash of stock or water if it thickens too much.
How Can I Make the Gravy Gluten-Free?
Use a gluten-free flour blend or cornstarch instead of all-purpose flour. If using cornstarch, dissolve 1 tablespoon in cold water and whisk it in after adding the stock. Simmer until thickened.
What Should I Serve with Brown Butter Herb Turkey Gravy?
This gravy pairs wonderfully with roasted turkey, mashed potatoes, stuffing, or roasted vegetables. It also tastes great drizzled over rice or even savory bread pudding.