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Garlic Rosemary Turkey Gravy
It’s Thanksgiving and we are living for this garlic rosemary turkey gravy recipe! If you’re looking for a way to mix up your gravy this season, you need to try out this recipe both available with turkey drippings and turkey gravy from stock.
This turkey gravy from stock and from drippings is the surefire thing to pair with literally anything at your Thanksgiving table. If you don’t have dripping available, or you want to make your gravy way in advance, gravy from stock is a great way to go. With simple, minimal ingredients, this is the easiest gravy you’ll ever make! Perfectly savory and filled with flavor, this sauce is going to be all everyone’s talking about at your Thanksgiving dinner!
It’s zingy, tangy, and has depth of flavor from the Worcestershire and white wine. Make sure you pair it with our Brown Sugar and Butter Roasted Turkey Breast!
What ingredients do you need for this turkey gravy recipe?
Turkey Pan Drippings: We included two versions here; one with turkey pan drippings and one without. For our turkey pan dripping recipe, we’re going to be using our leftover turkey baking pan/skillet to help start us off with our gravy.
Fresh Rosemary: Rosemary is our herb of choice here. Rosemary will add a fresh, pine-like aroma to our gravy and will pair nicely with our turkey. Since we’re using minimal ingredients here, after countless tests, we found that rosemary was the perfect herb for this gravy.
Chicken Stock: Chicken stock is going to be our liquid of choice for this recipe and our roux. Chicken stock will have a nice rich flavor that will add a nice layer to our gravy, and ultimately will pair well when creating our roux. If you don’t have chicken stock you can substitute with chicken broth, or any turkey stock if you are batching that ahead of time for Thanksgiving.
Instructions to make this garlic rosemary turkey gravy
- In a saucepan (or the skillet you used for your oven-roasted turkey breast), bring the heat to medium heat. Add in your garlic and rosemary, seasoning with salt and pepper. Scrape off any bits from the turkey drippings.
- Add in your white wine and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
- Then add in your flour, whisk well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
- Turn to medium-low heat and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy.
- Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper.
- Transfer and strain your gravy through a fine mesh strainer (if preferred) discarding any turkey fats, pieces, and your garlic and rosemary.
- Pour strained gravy into a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.
How to make turkey gravy from stock (and no drippings!)
- In a saucepan, bring the heat to medium heat and drizzle in extra-virgin olive oil. Add in your garlic and rosemary, seasoning with salt and pepper.
- Add in your white wine, stir, and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
- Then add in your flour, whisking well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
- Turn to heat to medium-low and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy. With a fork or tongs, remove your rosemary sprigs and garlic cloves and discard.
- Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper. Transfer to a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.
Tips, Tricks and Substitutions
Is there a gluten-free alternative? Definitely! If you want to make a gluten-free roux, we recommend using gluten-free 1-1 baking flour which is a great gluten-free substitute for all-purpose flour. Just make sure that when you’re looking for gluten-free flour, you use a substitute for all-purpose flour vs. another alternative flour like almond flour or coconut flour, because ultimately would not have the desired consistency.
Can I freeze or refrigerate the leftover gravy? Have leftover turkey gravy? We love sealing up our leftover gravy in an airtight container and placing it in the refrigerator within the week. You can even place it in the freezer and have it at the ready. Then when you’re ready to eat, you can thaw out your gravy and enjoy!
What are some other fresh herbs I can add to the gravy? If you want to add even more herbs to your gravy, we recommend adding herbs like thyme and sage that pair nicely with the rosemary. Or omit the rosemary and just use any herbs you have on hand.
Check out the below pairings for this turkey gravy!
- Brown Sugar and Butter Roasted Turkey Breast
- Creme Fraiche Mashed Potatoes
- Homemade Orange Cranberry Sauce
- Garlic Herb Roasted Chicken
If you do make this Garlic Rosemary Turkey Gravy recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Garlic Rosemary Turkey Gravy
Ingredients
- Turkey pan drippings from our Roasted Turkey Breast, omit and use a drizzle of extra-virgin olive oil if not making with pan drippings
- 2 garlic cloves whole
- 2 large sprigs of fresh rosemary
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine optional
- 1 cup chicken stock or turkey stock
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter cold and cubed
- 1 teaspoon Worcestershire sauce or 1 teaspoon sherry vinegar We do like including both!, plus more to taste
Instructions
Garlic Rosemary Turkey Gravy (turkey drippings!)
- In a saucepan (or the skillet you used for your oven-roasted turkey breast), bring the heat to medium heat. Add in your garlic and rosemary, seasoning with salt and pepper. Scrape off any bits from the turkey drippings.
- Add in your white wine and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
- Then add in your flour, whisk well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
- Turn to medium-low heat and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy.
- Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper.
- Transfer and strain your gravy through a fine mesh strainer (if preferred) discarding any turkey fats, pieces, and your garlic and rosemary.
- Pour strained gravy into a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.
Turkey Gravy From Stock (and no drippings!)
- In a saucepan, bring the heat to medium heat and drizzle in extra-virgin olive oil. Add in your garlic and rosemary, seasoning with salt and pepper.
- Add in your white wine, stir, and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
- Then add in your flour, whisking well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
- Turn to heat to medium-low and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy. With a fork or tongs, remove your rosemary sprigs and garlic cloves and discard.
- Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper. Transfer to a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.
