Turkey Broth Gravy: Classic Savoury Sauce
Choose between using rendered turkey fat or unsalted butter to start your base. Use unsalted butter for a more mellow profile, as this allows you to control the salt levels precisely. Whisk your flour into the fat to create a roux, which thickens the turkey broth gravy and prevents the sauce from separating. Keep the heat medium so the mixture reaches a pale golden hue without browning, as a dark roux would alter the final colour and taste.
This sauce is a halal-friendly accompaniment for roast turkey or mashed potatoes. By simmering the liquid for 8 minutes, you achieve a velvety consistency. The addition of 30 ml smooth mustard and 30 ml apple juice adds depth to the savoury notes. Strain the finished liquid through a fine mesh sieve if you want a silk-smooth texture. The total time from start to finish is 20 minutes.
Turkey Broth Gravy: Classic Savoury Sauce
Recipe cardIngredients
Watch how it's made
Instructions
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Simmer the broth
Pour the turkey broth into a medium-sized saucepan. Bring it to a low simmer over medium-low heat. Let the flavour centre develop for 1-2 minutes before proceeding.
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Melt the butter
Use a separate small saucepan to melt the butter over medium heat. Wait until it begins to foam. Do not let the butter brown, as this changes the final colour and taste.
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Cook the roux
Whisk the flour into the melted butter. Stir constantly for 2 minutes until the mixture turns a pale golden hue. A smooth roux ensures your gravy does not have lumps.
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Combine the liquids
Remove the roux from the heat. Pour it into the simmering broth, adding the liquid 200 ml at a time. Whisk vigorously between additions to prevent clumps from forming.
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Add savoury elements
Return the saucepan to the stove. Stir in the turkey pan drippings and the chopped sage. This incorporates the concentrated roast flavours into the base.
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Thicken the sauce
Reduce the heat to low and simmer the gravy. Stir every 1-2 minutes until it reaches a velvety consistency. This takes approximately 8 minutes.
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Season and refine
Stir in the sea salt and black pepper. Whisk in the smooth mustard and apple juice if you want extra depth, then simmer for one additional minute. Salt goes in last so you can adjust for the sodium in the broth.
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Strain and serve
Remove the gravy from the heat. Pour it through a fine mesh sieve to ensure a silk-smooth texture. Serve the sauce immediately over your roast turkey or potatoes.
Whisk your roux continuously to prevent it from turning a deep brown. A light golden tone keeps the flavour mellow. If the gravy thickens too rapidly, lower the heat or add a tablespoon of cold water to ease it back to the desired consistency.
What to serve with it
Drizzle this sauce over sliced roast turkey and roasted vegetables for a festive meal. Pour it onto creamy mashed potatoes to add savoury richness. You can also sprinkle fresh chopped parsley or chives on top to provide a splash of colour and freshness to the plate.
Storing and reheating
Transfer the gravy to airtight containers and freeze for up to 2 weeks. Thaw the containers in the fridge for several hours. Reheat the sauce gently over low heat on the stove. This ensures the fat does not separate and the texture remains smooth.
Nutrition per serving
- Calories
- 138
- Protein
- 2.1 g
- Carbs
- 6.5 g
- Fat
- 10.8 g
- Fiber
- 0.4 g
- Sugar
- 1.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make gravy from turkey broth?
Yes. Use a roux of butter and flour to thicken the broth. This creates a stable emulsion that holds the savoury flavour of the turkey without separating during the simmering process.
Is turkey stock good for gravy?
Yes. Turkey stock provides a concentrated base of savoury notes. It allows you to control the salt levels more effectively than using pan drippings alone, resulting in a balanced sauce.
What is the secret to the best turkey gravy?
Whisk the roux continuously until it is pale golden. This prevents the flour from burning and ensures a mellow flavour. Adding mustard or apple juice provides a necessary acidic contrast to the richness.
What is Bobby Flay's recipe for turkey gravy?
This recipe follows a classic roux-based method rather than a specific celebrity version. It focuses on the use of low-sodium broth and a fine mesh sieve to achieve a professional, silky texture.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
