Quick Herb Turkey Gravy
Today, we're making Quick Herb Turkey Gravy!
I wouldn't say that gravy is my favorite thing on the Thanksgiving plate, but it's definitely necessary. But the good news is that you don't need to roast a whole bird just to get drippings so that you can make a flavorful gravy. And today's recipe is proof of that.
Just like all of the best recipes, this recipe starts with butter. We're going to melt it down, then add some garlic and dried herbs to it bump of the flavor profile.
Now, I'd usually say to use fresh herbs, and you could. But we're using such a small amount, that dried herbs are A OK in this recipe. I like herbs de provence for this one, because it has lots of traditional Thanksgiving herbs like savory, rosemary, and thyme. But, this spice is often pretty course. So, the trick is to crush the dried spices between your fingers to break them down a little bit before you add them to the butter.
Next, we need our thickener. So, we'll cook off a little flour in to skillet for just about a minute or so. Then, in goes the turkey stock. I used turkey stock just to make this feel a little more authentic to Thanksgiving, but chicken stock will totally work here too.
The thing about different brands of stocks, though, is that the sodium content is going to vary. So, this is going to be a “taste as you go” kind of recipe so that you can season this gravy to your liking. I like lots of freshly cracked black pepper in my gravy, so I totally went for it!. But, you use the amount of seasoning that tastes right to you.
After we let the gravy simmer for a few minutes to thicken up, we're done! The gravy is rich and creamy and slightly herbaceous but not in an overpowering kind of way. It's the perfect compliment for so many items on our Thanksgiving plate.
Ok, everyone. We have one more recipe to cover before the big day. And then, it's game time!
Enjoy, and let's eat!
Quick Herb Turkey Gravy
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ tsp herbs de provence
- ¼ cup flour
- 2 cups turkey stock (or chicken stock)
- ¼ tsp onion powder
- salt and pepper, to taste
- Melt butter in a medium saucepan over medium heat. Crush dried herbs between your fingers to break down, and add to the butter along with the garlic. Cook for about 30 seconds- 1 minute until the garlic is fragrant.
- Add flour to the pan, and stir into the butter. Cook for 1 minute to cook off the raw flour taste. Slowly whisk in turkey stock until it is fully incorporated and smooth. Whisk in onion powder and salt and pepper, to taste. Bring to a simmer, and simmer for 4-5 mins until the gravy has thickened. Taste for seasoning, and adjust as necessary. Serve!
- Herbs de provence can sometimes be a little course, so crushing the dried herbs between your fingers helps to prevent large hunks of dried herbs in our gravy.
- If you're making this at the same time as the Sausage and Hawaiian Bread Stuffing, you can actually use the same skillet used to saute the veggies and herbs to make this gravy. You don't even need to wipe it down first. We can take advantage of the extra little bit of flavor that's already in the pan.