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Gravy is a Thanksgiving essential and this classic gravy recipe is a holiday staple. But why do so many of us (me, included) feel overwhelmed by the thought of making a smooth, flavorful, perfect turkey gravy?
Well, no more! If you can stir with a whisk and use a measuring cup, you can make this delicious, magical elixir. This classic gravy recipe can even be made ahead and reheated or kept warm in a Thermos until dinner.
HOW DO I MAKE THIS CLASSIC GRAVY RECIPE
I promise this is an easy one. Roast your turkey, then pour the pan drippings into a measuring cup. Deglaze the pan with wine and pour that into the measuring cup.
Next, you will stir together some of the chicken fat and flour in a saucepan. Then you whisk in the pan drippings and wine. Cook and stir until smooth and bubbly. Delicious.
WHAT EQUIPMENT DO I NEED FOR THIS RECIPE:
- Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack, Roaster Rack – This is a pan you will have for years and use over and over again.
- Cuisinart FCT193-18 French Classic Tri-Ply Stainless 3-Quart Saucepot with Cover – This pot is one that goes from the stovetop, or the oven, right into the dishwasher.
- Pyrex 4 Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
- CHICHIC 3Pcs 8, 10, 12 Inch Stainless Steel Kitchen Whisk Set
- Home Essentials Gravy Boat
If you like this recipe, check out the rest of our Thanksgiving menu:
- Pumpkin Pie Martini
- Honey Bourbon Glazed Scallops
- Butter And Herb Roasted Turkey Breast
- Yankee Herbed Bread Stuffing
- Homemade Cranberry Sauce
- Autumn Salad
- Marmalade Rum Glazed Carrots
- French Lemon Meringue Pie
- Rustic Apple Galette
WHITE WINE AND HERB GRAVY
Yes, anyone can make gravy. If you can pour liquid into a measuring cup and whisk something, you will master this classic gravy recipe in your first try.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 16 1x
- Category: Side dish
- Method: Simmer
- Cuisine: American
Ingredients
Turkey drippings
2 to 2 ½ cups chicken broth, divided
1 cup very dry white wine
1/2 cup all-purpose flour
2 tablespoons turkey fat, from the turkey drippings
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
Instructions
Pour the turkey drippings from the pan into a 4-cup measuring cup. Set aside.
Place the roasting pan over two stove burners at medium-high heat (skip this step if you roasted in a glass pan and add the white wine directly to the measuring cup with the drippings).
Add the white wine to the pan and bring to a boil, scraping up any browned bits on the bottom. Boil until the liquid reduces by half, about 8 minutes. Pour this liquid into the cup with the drippings.
Allow the liquid to sit for a few minutes and spoon off as much of the fat as possible, or use a separator. Reserve 2 tablespoons of the chicken fat.
Add enough chicken broth to the drippings in the measuring cup to equal 3 cups of liquid.
In a large saucepan, warm the reserved turkey fat over medium heat. Sprinkle in the flour and whisk until the flour is fully combined with the fat. Cook, stirring constantly until the flour just starts to become very light golden brown.
Whisk in ¾ cup broth until smooth. Add the thyme, sage, and pepper.
Carefully pour in the drippings mixture and whisk into the flour mixture. Bring to a full boil, stirring constantly. Simmer for 2 – 3 minutes or until the gravy is thickened and smooth.
Taste and adjust for seasoning. Serve warm.