Brown Butter Herb Turkey Gravy is a rich and flavorful twist on the classic gravy that everyone loves with turkey. The deep, nutty taste of browned butter combined with fresh herbs creates a tasty sauce that’s perfect for drizzling over turkey, mashed potatoes, or stuffing. It’s smooth, comforting, and has just the right amount of herbiness to make your meal feel extra special.
I like making this gravy whenever I roast a turkey because the brown butter adds such a lovely depth of flavor that really brings out the best in the herbs. A little tip: cook the butter slowly until it’s golden and smells nutty—that’s the magic that sets this gravy apart. I find that it makes the kitchen smell amazing and gets everyone excited for dinner.
Serving this gravy is a joy because it ties all the flavors of the meal together. I often pour it generously over everything on my plate, especially mashed potatoes, which soak it up beautifully. It’s one of those simple touches that turns a regular turkey dinner into something cozy and memorable.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here since it lets you control the salt level. Browning the butter slowly unlocks a nutty flavor that really makes this gravy special. If dairy is an issue, try using ghee or a plant-based butter alternative.
Shallots & Garlic: These add a gentle depth. If you don’t have shallots, use a small yellow onion instead. Fresh garlic is best, but garlic powder can work in a pinch.
Flour: It thickens the gravy. All-purpose flour is standard, but for gluten-free options, use a gluten-free flour blend or cornstarch (mix cornstarch with cold water before adding).
Stock: Turkey or chicken stock adds rich flavor. Homemade stock is ideal but store-bought low-sodium works well too. Vegetable stock can be substituted for a vegetarian twist but will change the flavor slightly.
Herbs: Fresh thyme, sage, and rosemary bring classic turkey gravy flavors. Dried herbs are fine, but use half the amount since they’re more concentrated. If you like, add fresh parsley right before serving for brightness.
How Can I Perfectly Brown Butter Without Burning It?
Brown butter adds amazing flavor but can burn quickly if you’re not careful. Here’s how to do it right:
- Use a light-colored pan so you can see when the butter changes color.
- Melt the butter over medium heat and swirl the pan gently to cook it evenly.
- Watch closely: the butter will foam, then start to turn golden and smell nutty. This takes 3-5 minutes.
- As soon as you see brown specks on the bottom and smell the toasted aroma, remove the pan from heat immediately to avoid burning.
- Use the browned butter right away to keep all those rich flavors.
Taking your time with this step really pays off. It adds a toasty, deep flavor that makes your gravy deliciously different from regular gravy.
Equipment You’ll Need
- Medium saucepan – perfect for making gravy evenly without spilling.
- Whisk – helps mix the roux and stock smoothly, no lumps.
- Wooden spoon or heatproof spatula – good for stirring shallots and garlic gently.
- Measuring cups and spoons – to keep ingredient amounts exact for best flavor and texture.
Flavor Variations & Add-Ins
- Try using browned butter with rosemary and thyme only for a simpler herb flavor you can add to chicken gravy.
- Add a splash of white wine before the stock for a slight tang and depth.
- Mix in a teaspoon of Dijon mustard for a gentle tang that complements the herbs.
- Stir in sautéed mushrooms for an earthier gravy, which works great with turkey or beef.
How to Make Brown Butter Herb Turkey Gravy
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken stock (preferably homemade or low sodium)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried sage or 1 teaspoon fresh sage, finely chopped
- 1/4 teaspoon dried rosemary or 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This gravy takes about 15 minutes to make from start to finish. It’s a quick sauce you can prepare while your turkey rests or alongside your other side dishes.
Step-by-Step Instructions:
1. Brown the Butter
In a medium saucepan over medium heat, melt the butter. Let it cook, swirling the pan occasionally, until the butter foam goes away and it turns a beautiful golden brown with a nutty smell—this usually takes 3 to 5 minutes. Keep a close eye to make sure it doesn’t burn.
2. Cook the Aromatics
Add the finely chopped shallots right away and cook them for 2 to 3 minutes until they soften and become fragrant. Stir in the minced garlic and cook for another 30 seconds, just until you can smell its aroma.
3. Make the Roux
Sprinkle the flour over the butter and shallots mixture. Stir constantly with a whisk to combine and cook for about 2 minutes to get rid of the raw flour taste. The roux should be golden but not too dark.
4. Add Stock and Herbs
Slowly whisk in the turkey or chicken stock, mixing continuously to avoid lumps. Add the thyme, sage, and rosemary. Let the gravy simmer gently for 5 to 7 minutes, stirring now and then, until it thickens nicely.
5. Season and Serve
Season with salt and freshly ground black pepper to taste. If you like, stir in some freshly chopped parsley for a fresh touch. Serve your delicious brown butter herb turkey gravy warm over sliced turkey or your favorite side dishes. Enjoy!
Can I Use Frozen Turkey Stock for This Gravy?
Yes, you can! Just make sure to thaw the stock completely in the refrigerator overnight or in a sealed bag submerged in cold water before using. This helps the gravy stay smooth and flavorful.
Can I Make This Gravy Ahead of Time?
Absolutely! Prepare the gravy up to two days in advance and store it in an airtight container in the fridge. Reheat gently on the stove over low heat, whisking occasionally and adding a splash of stock or water if it thickens too much.
What Can I Substitute If I Don’t Have Fresh Herbs?
Dried herbs work well too! Use about half the amount since they are more concentrated. For example, substitute 1 teaspoon fresh thyme with 1/2 teaspoon dried thyme. Just add them during the simmering step to infuse the flavor.
How Do I Fix a Gravy That’s Too Thick or Too Thin?
If the gravy is too thick, whisk in a little extra stock or water until you reach your desired consistency. If it’s too thin, simmer it a bit longer to reduce and thicken, or whisk in a small slurry of flour and water to help thicken it quickly.
