This turkey gravy combines roasted pan drippings with a classic roux and Chardonnay wine for a rich, silky sauce that elevates any holiday table. The technique ensures a smooth texture without lumps and deep savory flavor from caramelized drippings.
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Strain your turkey pan drippings through a fine-mesh sieve or cheesecloth to remove any solids.
Pour 1/2 cup of the strained pan drippings into a medium saucepan over medium heat.
Add the all-purpose flour and immediately start whisking to create a roux.
Cook the roux over medium-low heat for about 2 minutes, whisking constantly, until it has a texture like wet sand.
Pour in the Chardonnay to deglaze the pan. Whisk vigorously as it will seize up quickly. Cook for about 30 seconds to burn off the alcohol.
Gradually pour in the chicken or turkey stock while whisking continuously to prevent lumps.
Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until it has thickened to your desired consistency.
Season with salt to taste. The gravy should be thick enough to coat the back of a spoon.
Pour into a gravy boat and serve hot over sliced turkey.
Store cooled gravy in an airtight container for up to 3 days. Reheat gently over low heat, whisking occasionally, and thin with stock if it has thickened during storage.
Yes. Use 1/2 cup melted butter in place of pan drippings, or combine 1/4 cup drippings with 1/4 cup butter. The result will be slightly less savory but still delicious.
Whisk in additional stock or wine 1/4 cup at a time until you reach the desired consistency. Simmer briefly after each addition.
Yes. Use dry white wine, dry vermouth, or omit it entirely and add more stock. Red wine will darken the gravy significantly.
Make it up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, and thin with stock if needed.
Lumps form when flour cooks unevenly or stock is added too quickly. Whisk constantly while adding liquid, and ensure the roux is fully incorporated before adding each addition of stock.
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