How to Make Low-Sodium Gravy for Thanksgiving
Thanksgiving gravy doesn't need added salt to taste rich and delicious. The secret is in the roasting pan, a little patience, and knowing how to build flavor from the ingredients you already have.
When you lift a beautifully roasted turkey or chicken out of the pan, don't be too quick to wash that pan. Those little golden-brown bits clinging to the bottom are some of the most flavorful parts of the entire roast. They're called fond, and they're one of our favorite ways to build flavor naturally.
If you've ever wondered how to make a rich, satisfying turkey gravy without reaching for the salt shaker, start here.
Start with the browned bits
As turkey roasts, its natural juices, proteins, and sugars collect in the pan and brown. This process creates the deep, savory flavor we associate with a traditional Thanksgiving dinner.
And the good news? That roasted flavor doesn't require added salt.
Once your turkey has finished roasting, carefully pour the pan drippings into a heatproof measuring cup. Allow the fat to rise to the surface, then spoon off the fat, reserving the flavorful juices underneath.
Next, add a small splash of unsalted turkey or chicken stock to the roasting pan.
Using a wooden spoon, gently scrape up the golden-brown bits from the bottom. This technique is called deglazing, and it allows you to capture all that wonderful roasted flavor.
One important detail: you want the golden-brown bits, not anything blackened or burned. Burned bits can make your gravy taste bitter.
Build a smooth, flavorful gravy
Making homemade gravy is easier than many people think. You only need a few ingredients and a little whisking.
For approximately 2 cups of gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Approximately 2 cups combined unsalted turkey or chicken stock, reserved pan juices, and deglazing liquid
1 sprig fresh thyme
Freshly ground black pepper, to taste
Optional: 1 small shallot, finely chopped
In a medium saucepan, melt the unsalted butter over medium heat. If you're using a shallot, add it now and cook gently until softened, about 2 to 3 minutes.
Whisk in the flour and continue cooking for 1 to 2 minutes. This creates a roux, which thickens the gravy while helping eliminate the raw flour taste.
Slowly add the liquid, whisking constantly to prevent lumps. Start with a small amount until the mixture is smooth, then add the rest gradually.
Add the thyme and freshly ground black pepper.
Let the gravy simmer gently for about 5 to 8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Remove the thyme sprig before serving.
The result is a smooth, savory gravy that gets its flavor from the roasted turkey, aromatics, and herbs rather than added salt.
Spoon this gravy over roast turkey or serve it alongside our Pan-Roasted Potatoes with Garlic & Rosemary
What if your turkey has been brined?
This matters especially when you're cooking for someone following a low-sodium diet.
Not every turkey is naturally low in sodium. Some commercially prepared turkeys are injected with solutions containing salt, broth, or other seasonings. Brined turkeys also absorb salt during preparation.
Even if you don't add salt while roasting, the drippings from these birds can contain a lot of sodium.
If your turkey has been brined, injected, or pre-seasoned, we recommend skipping the pan drippings entirely when preparing a low-sodium gravy.
Instead, begin with unsalted butter and a finely chopped shallot. Allow the shallot to soften and develop a little color before adding the flour.
Use unsalted turkey or chicken stock as your liquid, then add thyme and freshly ground black pepper.
You can also deepen the flavor by gently cooking a few sliced mushrooms or additional shallots in the butter before preparing the roux. Remove them for a smooth gravy, or leave them in for a more rustic version. You'll still have delicious homemade gravy without relying on potentially salty turkey drippings.
Remember that unsalted stock isn't necessarily sodium-free, so always check the nutrition label.
A few simple fixes for better homemade gravy
Even experienced home cooks occasionally end up with gravythat'ss too thick, too thin, or a little lumpy.
If your gravy is too thick: Add a little more warm, unsalted stock, a tablespoon or two at a time, until you reach your preferred consistency.
If your gravy is too thin: Let it simmer a few minutes longer. If it still needs thickening, whisk together a teaspoon of flour with a little cold water until smooth, then gradually whisk it into the simmering gravy. Cook thoroughly to remove the raw flour taste.
If your gravy has lumps: Whisk vigorously or pour it through a fine-mesh strainer before serving.
If the flavor seems flat: Try adding a little more thyme, freshly ground black pepper, or a small amount of sautéed shallot. Letting the gravy simmer a few extra minutes can also help concentrate its flavor.
The goal isn't to replace salt with one particular ingredient. It's to develop layers of flavor through cooking.
A little Thanksgiving reminder
One thing we have learned from cooking without added salt is that technique matters as much as ingredients.
Browning, roasting, deglazing, and gently reducing liquids are all ways to develop flavor naturally.
And Thanksgiving is a wonderful opportunity to put those techniques to work.
Whether you're making a traditional turkey dinner or simply roasting a chicken on a Sunday afternoon, don’t overlook what’s left behind in the pan.
Sometimes the most flavorful part of dinner is the part you almost washed away.
Get 7 Days of Salt-Free Dinners, Free
Want more ways to build flavor without added salt? Join the Salt Free email list, and we’ll send you 14 recipes arranged into seven complete dinners, each with a main dish and a side.
From the Salt Free Kitchen: A Helpful Gravy Tool
Amazon Associates disclosure: As an Amazon Associate, Salt Free earns from qualifying purchases.
You certainly don't need special equipment to make homemade gravy. A spoon and heatproof measuring cup work perfectly well.
But if you frequently make gravy, pan sauces, or homemade stock, a fat separator can make the process easier. This one lets the flavorful juices release from the bottom while most of the fat stays behind. fat stays on top.