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Make-Ahead Herbed Peppercorn Brown Gravy Recipe

Prep Time 10 mins
Cook Time 10 mins
Servings 6
Keyword Turkey Gravy


  • 4 tbsp butter
  • ¾ cup minced onion from about ½ of a large onion
  • 1 tsp coarse salt divided use
  • 4 tbsp flour
  • 2 cups turkey broth
  • 1 tbsp rosemary coarsely chopped
  • 1 tbsp whole peppercorns
  • ½ cup heavy whipping cream


  • Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and ½ tsp coarse salt and cook until soft, about 5 minutes.
  • Stir in flour and cook, stirring frequently, until it turns butterscotch colour.
  • Very carefully whisk in the chicken stock in a slow stream. Be careful, it will bubble up quickly.
  • Stir in the rosemary and peppercorns and turn the heat down to low. Whisk in cream and remaining ½ tsp salt. When the mixture thickens, turn off heat and cover. Let stand for 1 hour to infuse flavours.
  • Just before serving, return the gravy to a simmer over low heat. Force through a fine-mesh sieve into a serving dish. Discard solids.


  • Shown here served with a Butterball Turkey Roast. To cook it, preheat oven to 325°F. Place frozen turkey breast (netting still on) on a rack in a shallow roasting pan. Brush with oil. Cook uncovered for 4 hours or until internal temperature reaches 165ºF.
Keyword Turkey Gravy