Easy Turkey Gravy with Wine and Herbs - Rich Homemade Recipe
This rich, velvety gravy combines butter, flour, and aromatic herbs with white wine and turkey stock for exceptional flavor. The wine adds depth while rosemary, sage, and thyme create the perfect herb blend. Ideal for Thanksgiving dinner, holiday meals, or any time you want restaurant-quality gravy at home. The roux technique ensures a smooth, lump-free texture every time.
Ingredients
- ½ cup unsalted butter
- ½ cup all-purpose flourcornstarch1:2gluten-freegluten-free
use half amount, mix with cold liquid first
- 2 teaspoons dried crushed rosemary
- 1 teaspoon dried sage
- ½ teaspoon ground thyme
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt, to taste
- 4 cups turkey or chicken stock
- 1 cup Chardonnayadditional stock1:1alcohol-free
reduces wine flavor slightly
Instructions
- 1
Melt butter in medium saucepan over medium-high heat
- 2
Whisk in flour, herbs, pepper and salt once butter is melted
- 3
Cook for 2-3 minutes, whisking frequently to eliminate floury taste
- 4
Pour wine into roux while whisking continuously
- 5
Whisk until mixture bubbles and thickens, about one minute
- 6
Add stock while whisking until mixture is completely smooth
- 7
Bring gravy to a boil, whisking occasionally
- 8
Boil for 10 minutes until thickened
- 9
Serve immediately
Tips
Whisk constantly when adding liquids to prevent lumps from forming
Cook the roux for full 2-3 minutes to eliminate raw flour taste
Strain gravy if any lumps form for silky smooth texture
Good to Know
Refrigerate up to 3 days in covered container
Can make 2 days ahead, reheat gently while whisking
Serve hot immediately after cooking
Common Mistakes
Whisk constantly to avoid lumps
Cook roux fully to avoid floury taste
Add liquids gradually while whisking
Substitutions
Gluten-Free Swaps
General Alternatives
reduces wine flavor slightly
FAQ
Can I make this gravy ahead of time?
Yes, make up to 2 days ahead and store refrigerated. Reheat gently while whisking, adding stock if needed to thin.
What if my gravy has lumps?
Strain through fine-mesh sieve or blend briefly with immersion blender. Prevention: whisk constantly when adding liquids.
Can I freeze turkey gravy?
Freeze up to 3 months. Thaw overnight and reheat slowly, whisking frequently. May need to add stock to restore consistency.