Description
Level up your holiday table with this rich, velvety turkey gravy. Made from double the drippings, enriched with aromatic herbs, roasted garlic, and the secret weapon—white wine—this is no ordinary gravy. It’s the silky finish your feast deserves.
Ingredients
Drippings from a 30-lb roasted turkey
1 cup all-purpose flour
8 cups low-sodium chicken, turkey, or vegetable broth (warmed)
Giblets and neck from uncooked turkey (optional, but flavorful!)
1 tablespoon unsalted butter (optional for richness)
½ cup dry white wine (optional for depth)
1 teaspoon fresh thyme leaves (or ½ tsp dried)
4 cloves roasted garlic (mashed)
Salt & black pepper, to taste
Instructions
If using giblets/neck, simmer them in 2 cups of broth for 45 minutes. Strain and reserve the liquid. Chop the meat if desired for texture.
After roasting the turkey, pour drippings into a fat separator or chill briefly to skim off excess fat.
In a large saucepan, heat 1 cup of skimmed fat or butter over medium heat. Whisk in the flour to create a golden roux (about 4–5 minutes).
Slowly whisk in the warm broth, giblet stock, and wine, stirring constantly to prevent lumps.
Stir in mashed roasted garlic and thyme. Simmer until thickened and smooth (10–15 minutes).
Season with salt and pepper. Add chopped giblets if using.
Serve hot, ladled generously over turkey, stuffing, and mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 90 / serving
- Fat: 6g / serving
- Carbohydrates: 5g / serving
- Protein: 3g / serving