Herbed Turkey Gravy

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 3 cups (750 mL)


  1. ¼ cup + (60 mL +) roast turkey pan drippings
  2. up to 1 3/4 cups (up to 425 mL) reduced sodium chicken broth
  3. 1 can (284 mL) Compliments Turkey Gravy
  4. 3 bay leaves
  5. 2 shallots, minced
  6. 1 tbsp (15 mL) finely chopped fresh rosemary
  7. 1 tbsp (15 mL) finely chopped fresh thyme
  8. 1/4 cup (60 mL) finely chopped fresh parsley
  9. 1 tbsp (15 mL) Worcestershire sauce
  10. 1/4 tsp (1 mL) each salt and pepper


  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.