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Homemade turkey gravy tastes good on top of your entire Thanksgiving plate! Made with pan drippings, it uses aromatics, fresh herbs, and white wine. It’s an incredibly flavorful gravy for your Thanksgiving meal. You can also make this easy turkey gravy ahead of time, saving you time on turkey day!
What is turkey gravy?
A Thanksgiving classic! You can use this sauce to tie all of your foods together.
Turkey gravy is a sauce made from the turkey’s pan drippings, flavored with fresh herbs, and thickened with flour and white wine. This gravy moistens the meat and adds aromas and flavors to the other side dishes, like mashed potatoes and dinner rolls.
Why this turkey gravy works
- It’s made with all whole ingredients, so the flavors are bolder and more pronounced.
- The instructions are really easy to follow – even kids can help make the gravy.
- The white wine gives the gravy a deeper flavor profile.
- There are just a few simple ingredients. You don’t have to keep track of extra ingredients.
What type of broth to use in turkey gravy
It’s always best to use turkey stock to make turkey gravy!
If you can’t find turkey stock, you can use chicken or vegetable stock instead. Chicken stock tastes so similar to turkey that you won’t be able to tell the difference.
This turkey gravy is made with pan drippings from my dry-brined turkey breast recipe. These are the other ingredients you’ll need to make a salty, delicious gravy to pour all over your plate:
- Turkey stock
- Dry white wine
- Fresh sage
- Fresh thyme
If you’re using pan drippings from a brined bird, use unsalted butter and unsalted or low-sodium turkey stock. You don’t want to over-salt your gravy.
How to make the gravy
There are just a few easy steps to this savory gravy. The exact steps and ingredient amounts are in the printable recipe card at the bottom of this post.
First, I have some photos to see how I made it, step by step.
Simmer the herbs with the butter
The very first step is to simmer or saute the herbs with the butter.
- Start by melting 3 tbsp unsalted butter in a saucepan over medium heat.
- Add the chopped sage, thyme, and shallot.
- Stir to combine.
- Allow the herbs and shallot to infuse and cook in the butter for 5 minutes.
Thicken the gravy
After the herbs are infused with the melted butter, you’re ready to thicken it!
- Add white wine to herb-infused butter and allow it to reduce by half for 4 minutes.
- Sprinkle flour over the top.
- Mix flour until fully incorporated.
- Add in the turkey stock and a few tablespoons of pan drippings.
If you’re making the gravy ahead of time, add the stock now, but omit the drippings until the turkey is roasted.
Make it gluten-free gravy:
You can easily make this turkey gravy from drippings into a gluten-free one. All you would need to do is swap out the flour for a gluten-free substitute such as cornstarch, arrowroot powder, or gluten-free 1:1 flour.
Either way, it will still taste delicious!
Adjust the flavors
Once the stock has been added, whisk until all clumps are removed.
Since the drippings are already salty, no need to add additional salt. Add freshly ground black pepper and allow to simmer for 15 minutes.
If you want a thinner consistency, add more turkey stock or water to thin it out!
How to store homemade turkey gravy
You can serve it right away with your holiday meal or if you are making it ahead of time, allow it to cool and store it in an airtight container in the refrigerator. It will stay fresh in the refrigerator for up to four days!
How to reheat the gravy
If you made the gravy ahead and want to add pan drippings, return the cold turkey gravy to a saucepan. Over low heat, so you do not burn it, allow it to warm.
Once warmed, add a tablespoon or two of your pan drippings to taste and whisk to integrate into the gravy.
Serve and enjoy!
Serve over the top of my dry brined turkey breast recipe!
Looking for Thanksgiving side dishes?
- Green Bean Casserole with Fried Shallots
- Cornbread Sausage Stuffing
- Shaved Brussels Sprout Salad
- Roasted Garlic and Herb Mashed Potatoes
- Sweet Potato Casserole
- Butternut Squash Mac and Cheese
- Honey Coriander Roasted Carrots
Made this recipe and loved it? Leave a star rating below!
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/2 tablespoon chopped fresh sage leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/4 cup all purpose flour
- 1 3/4 cup low sodium turkey stock
- 1/4 cup drippings from roast turkey
- Freshly ground black pepper to taste
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- In a saucepan, over medium heat, add 3 tbsp unsalted butter. Once melted, add in the chopped thyme, sage, and shallot. Stir to combine and allow the herbs and shallot to infuse and cook for 5 minutes, stirring frequently.
- Add white wine and allow to reduce by half, about 4 minutes. Once reduced, sprinkle the flour over the top and stir until flour is fully incorporated. Add in the turkey stock and 2 tbsp of the pan drippings from roasted turkey (if making ahead of time, omit pan drippings until turkey is roasted).
- Once the stock is added, whisk until all clumps are removed. Since the pan drippings are salty, no need to add additional salt. Add freshly ground black pepper and lower the heat to low. Allow to simmer for 15 minutes for flavors to meld. If you want a thinner consistency you can add more stock or water.
- You can serve right away along side your dinner or if you’re making ahead of time, allow to cool and store in an airtight container.
- If made ahead of time: If you made the gravy ahead and want to add pan drippings, return the cold turkey gravy to a saucepan. Over low heat, so you do not burn it, allow it to warm. Once warmed, add a tablespoon or two of your pan drippings to taste, and whisk to integrate into the gravy.
- If using pan drippings from a brined bird, use unsalted butter and unsalted or low sodium turkey stock.
- Pan drippings used from dry brined turkey recipe