Brown Butter Herb Turkey Gravy
Brown Butter Herb Turkey Gravy is a rich, flavorful twist on the classic turkey gravy you know and love. It’s made by browning butter until it’s nutty and fragrant, then…
Tip: save now, cook later.Brown Butter Herb Turkey Gravy is a rich, flavorful twist on the classic turkey gravy you know and love. It’s made by browning butter until it’s nutty and fragrant, then mixing in fresh herbs that bring a bright, earthy touch. This gravy is smooth and silky, with that perfect balance of savory and buttery goodness that makes every bite of turkey even better.
I love making this gravy because browning the butter adds such a warm depth of flavor—it’s like a cozy hug in sauce form. Adding herbs like thyme, sage, or rosemary makes it feel a little fancy but without any fuss. Whenever I make it, the kitchen fills with the most inviting aroma, and I find myself sneaking little tastes right from the spoon.
This gravy is wonderful poured over slices of turkey, mashed potatoes, or even roasted veggies. I like serving it at holiday dinners or any time I have leftover turkey hanging out in the fridge. It brings everything together and turns a simple meal into something special. Trust me, once you try this brown butter herb gravy, you’ll want to make it all year round!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control salt levels. Taking time to brown it adds a rich, nutty flavor that sets this gravy apart. If you want a dairy-free option, try using olive oil, but the taste will be different.
Fresh Herbs: Sage, rosemary, and thyme give the gravy a lovely fresh, earthy aroma. If you don’t have fresh herbs, dried ones work too—use about a third of the amount and add them earlier in the cooking to bring out their flavor.
Broth: Turkey broth is ideal for the richest taste, but chicken broth or even vegetable broth can work well. For deeper flavor, homemade broth is fantastic, but store-bought low-sodium broth helps manage salt.
Flour: Used to thicken the gravy, all-purpose flour creates a smooth texture. For gluten-free options, cornstarch or arrowroot powder are great substitutes—mix with cold water before adding to avoid lumps.
White Wine: Adds a subtle acidity that brightens the gravy. If you don’t want alcohol, just replace with extra broth and a tiny splash of lemon juice for balance.
How Do You Make Perfect Brown Butter Without Burning It?
Brown butter is the star in this recipe, and making it right takes gentle attention. Here’s how:
- Use a light-colored pan so you can see the color change clearly.
- Melt butter over medium heat; swirl or stir often to cook it evenly.
- In about 4-5 minutes, it will foam, then the milk solids start to turn golden.
- Once you smell a toasted, nutty aroma and see golden specks at the bottom, remove from heat immediately to avoid burning.
- If it burns, it tastes bitter, so better to watch carefully than walk away.
I like to keep a close eye, stirring gently, and remove the pan from heat just before it looks too dark—the residual heat finishes the browning.
Equipment You’ll Need
- Medium saucepan – perfect size to brown butter and make gravy without spilling.
- Whisk – helps you mix flour and liquids smoothly to avoid lumps.
- Heatproof spatula or wooden spoon – great for stirring herbs and scraping browned bits.
- Fine-mesh sieve (optional) – use it if you want an ultra-smooth gravy without any bits.
- Measuring cups and spoons – for accurate ingredient amounts, which matter a lot in gravy.
Flavor Variations & Add-Ins
- Swap fresh sage and rosemary for fresh tarragon or marjoram to give the gravy a lighter, more floral note.
- Add cooked, crumbled breakfast sausage for a richer, meatier flavor—perfect for a breakfast twist.
- Stir in a splash of heavy cream at the end for a creamier, silkier gravy.
- Mix in sautéed mushrooms to add earthiness and texture that pairs well with turkey.
How to Make Brown Butter Herb Turkey Gravy
Ingredients You’ll Need:
For the Gravy:
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken broth (preferably low sodium)
- 1/4 cup white wine (optional, can substitute with extra broth)
- 2 teaspoons fresh sage, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This gravy takes about 15 minutes to make from start to finish. You’ll brown the butter, infuse it with herbs, and cook the gravy until it’s smooth and thick. It’s quick enough to prepare while your turkey rests or as you finish other dishes!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling the pan often so it cooks evenly. After about 4-5 minutes, the butter will turn a beautiful golden brown and smell nutty. Be careful not to burn it—remove from heat once browned.
2. Add Fresh Herbs:
Stir in the chopped sage, rosemary, and thyme. Let them cook in the butter for about 30 seconds so their flavors blend in nicely.
3. Make the Roux:
Sprinkle the flour over the browned butter and herbs. Whisk it constantly for 1-2 minutes. This cooks out the raw flour taste and helps thicken the gravy.
4. Add Broth and Wine:
Slowly pour in the turkey or chicken broth while whisking to avoid lumps. If using, add the white wine now. Keep whisking until the gravy is smooth and combined.
5. Simmer and Season:
Let the gravy gently simmer for 3-5 minutes, until it thickens to the desired consistency. Taste it and season with salt and freshly ground black pepper.
6. Final Touch (Optional):
For a silky smooth gravy, strain it through a fine-mesh sieve before serving.
7. Serve:
Pour the warm brown butter herb turkey gravy over your sliced turkey and enjoy the rich, flavorful boost it brings to your meal!
Can I Use Dried Herbs Instead of Fresh?
Yes! Substitute dried herbs at about one-third the amount of fresh (e.g., 2 teaspoons fresh rosemary = 2/3 teaspoon dried). Add them earlier when browning the butter so they have time to release their flavors.
What Can I Use Instead of White Wine?
If you prefer to skip the wine, simply use an equal amount of extra turkey or chicken broth. You can add a splash of lemon juice or apple cider vinegar at the end to brighten the flavor if you like.
How Do I Store Leftover Gravy?
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, whisking occasionally. If it’s too thick, stir in a little broth or water to loosen it up.
Can I Make This Gravy Ahead of Time?
Absolutely! Make the gravy a day ahead and refrigerate. Warm it slowly before serving, whisking well, and add a splash of broth if it thickens too much while chilled.