This citrus-infused lemon and rosemary turkey gravy will be the star of your holiday table

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Seeking a scrumptious turkey gravy to pour over those perfectly mashed potatoes on your Thanksgiving table? Look no further! Created in our very own test kitchen, this lemon and rosemary turkey gravy recipe is a thick, rich gravy featuring intense meaty flavor from turkey broth, a delectable infusion of citrus and the earthy essence of fresh rosemary.

We’ve eaten our share of Thanksgiving gravies and have tasted and tested more recipes than we can count. From basic gravies made with broth and flour to more complex gravies made with drippings, giblets, and a handful of seasonings, we’ve tried them all.

ALSO TRY: Delicious and juicy rosemary-lemon roasted turkey

This year we’re opting for a simpler gravy that can be made in just minutes with few ingredients and little effort. This lemon and rosemary turkey gravy is so good, you’ll want to gobble it up with a big spoon.

The turkey is done. Let’s get to the gravy!

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Whisk together cold water and cornstarch

First things first, your turkey gravy needs a slurry. We admit that the word “slurry” sounds a tad unappetizing, but it is indispensable when it comes to thickening your gravy. Our recipe calls for a cornstarch slurry, which is a basic mixture of cornstarch and cold water. Why cold water? Cornstarch tends to clump when added directly to warm or hot liquid. To avoid lumps, whisk cornstarch into the cold water until smooth. Set the slurry aside. You’ll need to whisk the slurry again before you add it to the gravy because some of the starch will settle to the bottom of your cup.

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Add turkey broth to pan

Time for the tantalizing turkey broth: put the succulent turkey juices that pool in the roasting pan to good use. After you’ve moved the turkey to the serving platter to rest, strain off the drippings. We use a gravy separator to try to get as much of just the liquid gold as possible. Pour three cups of the turkey broth back into the roasting pan.

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Mix broth with final ingredients until the gravy beings to thicken

Finally, it’s gravy time. Add the cornstarch slurry, rosemary and lemon juice to the turkey broth. Cook over medium-high heat, stirring continuously, until the gravy thickens. Taste and season the gravy with salt and pepper.

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This rich gravy is a delectable topping for your turkey!

Immediately, pour your lemon and rosemary turkey gravy into a gravy boat and set it on the table. You may want to put it on the table closest to your seat and get it while you can. Once your Thanksgiving guests get a taste, your turkey gravy is going to disappear.

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It pairs just as well with mashed potatoes!

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Lemon and rosemary turkey gravy

Yield 10-12 servings


  • 6 tablespoons cornstarch
  • 1/4 cup cold water
  • 3 cups turkey broth
  • 1 teaspoon rosemary, minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste


  1. Make a slurry by whisking cornstarch into the cold water.  Set aside.
  2. After removing the turkey and straining off drippings from the roasted turkey, pour three cups of turkey broth back into the roasting pan.
  3. Heat burner to medium-high heat and set the roasting pan on the stovetop.
  4. Whisk cornstarch slurry again and add to turkey broth. Add minced rosemary and lemon juice. Cook, stirring continuously, until the gravy thickens.
  5. Taste and season with salt and pepper.

Courses Sauce

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