Roast Turkey Gravy with Herbs

Elevate your festive feasts with our Roast Turkey Gravy with Herbs recipe. This gravy isn't just a sauce; it's the heart and soul of any roast dinner, especially during the holiday season. Crafted with a blend of chicken or turkey broth, fresh herbs like rosemary and sage, and enriched with the natural flavors of turkey neck and giblets, this gravy adds a depth of flavor to your roast turkey. The onions provide a sweet, caramelized base, perfectly complementing the earthy herbs.


  • Turkey neck and giblets
  • 5-1/2 cups canned chicken (or turkey) broth
  • 1 onion, quartered
  • 1 bay leaf
  • 6 tablespoons butter
  • 2 large onions, halved, thinly sliced
  • 4 teaspoons chopped fresh rosemary
  • 4 teaspoons chopped fresh sage
  • 1/3 cup all-purpose flour


Begin by making the stock. Combine the turkey neck and giblets, 5-1/2 cups of chicken or turkey broth, a quartered onion, and a bay leaf in a saucepan. Let this simmer until it reduces to about 3 cups of liquid. This process should take approximately 1 hour. Remember to skim the surface occasionally to keep the stock clear. Once reduced, strain the stock and set it aside.

In a large skillet, melt butter over medium-high heat. Add the thinly sliced onions and sauté for about 10 minutes, until they start to soften. Mix in 1 tablespoon each of chopped rosemary and sage, and continue sautéing until the onions turn golden, about another 10 minutes. Stir in the flour and cook for 1 minute, ensuring the flour is well incorporated.

Now, gradually whisk in the prepared stock into the skillet. Bring this mixture to a boil, stirring often, until the gravy thickens. This should take about 3 minutes. Finish by adding 1 teaspoon each of rosemary and sage. If the gravy seems too thick, you can thin it with turkey juices from the roasting pan.

To use the turkey juices, pour them into a large glass measuring cup and spoon off the fat that rises to the top. Season the gravy with salt and pepper to your liking. This recipe yields enough gravy to serve 8 to 10 people.

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