Brown Butter Herb Turkey Gravy is a rich and tasty twist on the classic gravy that brings out the best in your turkey dinner. The nutty flavor of brown butter combined with fragrant herbs makes every bite extra special and comforting. It’s smooth, flavorful, and perfect for adding that cozy, homemade touch to your meal.
I love how this gravy adds a little something different without much extra effort. Browning the butter gives it a deep, toasty flavor that fills the kitchen with a warm aroma. I usually stir in fresh herbs like thyme and rosemary to brighten it up and make it feel just right for holiday dinners or any time I need a flavorful sauce to tie the meal together.
One of my favorite ways to serve this gravy is over slices of roasted turkey and mashed potatoes. It’s like a hug in a bowl that makes every spoonful feel special. If you want to impress guests or just treat yourself, this brown butter herb gravy is a simple but delicious upgrade that always gets compliments!
Key Ingredients & Substitutions
- Butter
- Unsalted butter is best here to control salt levels. Browning it slowly gives a nutty flavor that's the foundation of this gravy. If dairy-free, try using vegan butter or olive oil, but the flavor will be different.
- Flour
- All-purpose flour helps thicken the gravy smoothly. For gluten-free, cornstarch or arrowroot powder are good alternatives. Just mix them with cold liquid before adding to avoid lumps.
- Turkey Stock & Pan Drippings
- Homemade stock adds deep flavor, but store-bought works fine. Pan drippings boost richness, especially from roasted turkey. If you don't have drippings, add a splash of soy sauce or Worcestershire sauce for depth.
- Fresh Herbs
- Thyme, rosemary, and sage bring fresh, earthy flavors. If fresh isn't available, dried herbs work but use less since they’re more concentrated. I love rosemary's piney notes here!
How Do You Perfectly Brown Butter Without Burning It?
Browning butter takes focus but adds amazing flavor. Here’s how to get it right every time:
- Use a light-colored pan so you can see the color changing clearly.
- Melt butter over medium heat, stirring or swirling often to cook evenly.
- Watch for the butter to foam, then the milk solids will turn golden brown. You’ll smell a nutty aroma.
- Remove from heat immediately once you see that deep golden color—this prevents burning.
- If it burns, start over. Burnt butter tastes bitter and will affect your gravy’s flavor.
Practicing this a couple of times will build your confidence and give your gravy that special toasted flavor that makes it stand out!
Equipment You’ll Need
- Medium saucepan – perfect size for making and simmering the gravy without spills.
- Whisk – helps you mix the roux and stock smoothly, avoiding lumps.
- Heatproof spatula or wooden spoon – useful for stirring the butter and flour without scratching your pan.
- Fine mesh sieve (optional) – great if you want to strain out herbs and get a silky smooth gravy.
Flavor Variations & Add-Ins
- Swap turkey stock for chicken or vegetable broth for a slightly different but still tasty flavor.
- Add a splash of white wine or sherry while simmering for a subtle acidity and depth.
- Stir in sautéed mushrooms for an earthy twist; they complement the herb notes nicely.
- Mix in a teaspoon of Dijon mustard for a mild tang that brightens the gravy.
How to Make Brown Butter Herb Turkey Gravy?
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups turkey stock or broth (preferably homemade or low sodium)
- 1/2 cup pan drippings from roasted turkey (optional, for depth of flavor)
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder (optional, for extra aroma)
How Much Time Will You Need?
This gravy takes about 15 minutes to prepare and cook from start to finish.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling the pan occasionally until the butter turns a deep golden brown and smells nutty. This usually takes about 4 to 5 minutes. Be careful not to burn it.
2. Make the Roux:
Turn the heat down to medium-low and whisk in the flour. Cook the mixture, stirring constantly, for about 2 minutes until it becomes fragrant and slightly darker in color.
3. Add Stock and Drippings:
Slowly whisk in the turkey stock and pan drippings if you’re using them. Make sure to whisk well to keep the gravy smooth and lump-free.
4. Add Herbs and Simmer:
Add the chopped thyme, rosemary, and sage into the gravy. Stir well and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, stirring occasionally, until thickened.
5. Season and Serve:
Season the gravy with salt, fresh black pepper, and garlic powder if you like. Taste and adjust the seasonings as needed. If you want a silky smooth gravy, strain it through a fine mesh sieve. Serve warm over your sliced roasted turkey and mashed potatoes.
Can I Use Frozen Turkey Stock for This Gravy?
Yes! Just thaw the frozen stock in the fridge overnight or gently warm it on the stove before adding to the roux. Cold stock can cause lumps, so gradual warming helps keep the gravy smooth.
What Can I Substitute for Fresh Herbs?
If fresh thyme, rosemary, or sage aren’t available, dried herbs work well too. Use about one-third the amount since dried herbs are more concentrated—add them earlier in the cooking process to let their flavors develop.
How Do I Store Leftover Gravy?
Store leftover gravy in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally and adding a splash of stock or water if it thickens too much.
Can I Make This Gravy Ahead of Time?
Absolutely! Make the gravy up to a day in advance, then refrigerate. Reheat slowly on the stove before serving, giving it a good stir to bring back its silky texture.