Herbed Turkey Gravy

Prep time: 10min
Total time: 30min
Makes: 3 cups (750 mL)
¼ cup +
roast turkey pan drippings
60 mL +
1 ¾ cups
reduced sodium chicken broth
425 mL
1 can
Compliments Turkey Gravy
284 mL
bay leaves
shallots, minced
1 tbsp
finely chopped fresh rosemary
15 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/4 cup
finely chopped fresh parsley
60 mL
1 tbsp
Worcestershire sauce
15 mL
1/4 tsp
each salt and pepper
1 mL
Per serving (2 tbsp/30mL):
0.5 g
saturated fat
0.2 g
1 g
0.5 g
115 mg


  1. Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.

  2. Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Remove bay leaves.

  3. Stir in parsley, Worcestershire sauce, salt and pepper just before serving.


Canned gravy is an easy way to thicken pan gravy instead of adding a flour slurry.