Elevate Your Turkey Gravy with Wine – Tips and Recipes for the Perfect Holiday Gravy

As a home cook who loves experimenting in the kitchen, gravy is one element of holiday meals I always seek to improve. While basic turkey gravy made from pan drippings is delicious I find adding wine takes gravy to the next level. The wine adds subtle depth of flavor and complexity. After years of testing different wine-infused gravy recipes I’ve learned how to make the perfect gravy to complement our family’s holiday turkey.

Why Add Wine to Turkey Gravy?

There are a few key benefits to adding wine to your gravy

Deeper, more complex flavor – Wine adds subtle fruity, earthy or oaky notes depending on the varietal. This gives the gravy more dimension than using stock or drippings alone.
Smoother texture – The alcohol and acidity in wine helps extract flavors and emulsify the fat from the drippings, leading to a lush, velvety texture.
Brightened flavor – Wine brings a brightness that balances the rich, savory notes of the gravy. The tang cuts through the fat for a more dynamic flavor.
Easy enhancement – Simply deglazing the drippings with wine and simmering for a few minutes infuses gravy with tons of flavor for very little effort.

While you can use either red or white wine in gravy, I prefer white for Thanksgiving. Reds can occasionally impart too much tannin. Dry whites like Chardonnay or Sauvignon Blanc work beautifully.

Tips for the Best Wine Gravy

Follow these tips for full-flavored, silky smooth holiday gravy with wine:

Use flavorful drippings – Start with richly flavored drippings from roasted turkey or chicken. Drain off excess fat if needed.
Saute aromatics – Cook minced shallots or onions briefly in the drippings first to add complexity.
Deglaze completely – Be sure to dissolve up any browned bits stuck to the bottom of the pan when adding wine.
Reduce the wine – Boil down wine by half to cook off the sharp alcohol flavor before making gravy.
Whisk smoothly – When adding flour or cornstarch, whisk vigorously to prevent lumps for optimal texture.
Simmer briefly – Once thickened, simmer gravy just long enough to meld flavors, about 5 minutes. Avoid boiling gravy for too long.
Season thoughtfully – Taste and add salt, pepper and herbs like sage to accent the wine notes perfectly.
Strain if needed – For ultrasmooth gravy, you can strain out vegetables using a fine mesh strainer before serving.

Foolproof White Wine Turkey Gravy Recipe

This easy recipe results in rich, luxurious gravy every time. The white wine and fresh sage add lovely flavor without overpowering the turkey.

Ingredients:

3-4 Tbsp turkey drippings
2 Tbsp butter
1 small shallot, minced
3 Tbsp all-purpose flour
1 cup dry white wine (like Chardonnay)
2 cups chicken or turkey stock
1⁄4 tsp dried sage
Salt and pepper to taste

Steps:

Heat drippings in saucepan over medium heat. Add butter and shallot and cook 1-2 minutes until softened.
Whisk in flour until smooth. Cook 2 minutes stirring constantly.
Slowly pour in wine while whisking. Bring to a boil, then reduce heat and simmer 5 minutes.
Whisk in stock, sage, and salt/pepper. Simmer until thick enough to coat the back of a spoon.
Taste and adjust seasoning as needed. Pour into gravy boat and serve.

For the best flavor, I like to use a mix of pan drippings and chicken stock. But you can use all stock if you don’t have enough drippings. For a more intense wine flavor, simply increase the amount of wine added.

More Delicious Wine-Infused Turkey Gravy Recipes

Once you master the basics, try these gourmet wine gravy variations:

White Wine Turkey Gravy with Rosemary

Sauté 2 cloves minced garlic in the drippings along with the shallots. Use 1 cup white wine and 1 Tbsp chopped fresh rosemary. Simmer until fragrant and thickened.

Turkey Gravy with White Wine and Sage

Cook 8 fresh sage leaves in the drippings until crispy. Deglaze pan with 1 cup white wine and simmer 2 minutes. Finish gravy as directed.

Wild Mushroom Turkey Gravy

Sauté 1 cup diced wild mushrooms like chanterelle or oyster along with shallots. Use 1/2 cup Madeira wine and 1/2 cup stock to deglaze.

Turkey Gravy with White Wine and Leeks

Replace shallots with 2 chopped leeks, white and light green parts only. Finish with 1 cup Riesling or Pinot Grigio and 2 cups stock.

Turkey Gravy with Porcini Marsala

Use 1 oz dried porcini mushrooms. Soak in 1 cup hot water, then add soaking liquid to gravy. Deglaze with 1/2 cup Marsala wine.

Have fun playing with different wine and herb combinations to find your family’s new favorite turkey gravy recipe. The possibilities are endless! Just be sure to boil down harsh alcohol notes and avoid adding too much wine. For optimal flavor and texture, I recommend 1 cup wine per 2-3 cups stock.

turkey gravy with wine

Red Wine and Shallot Gravy Recipe

1/4 cup butter
1/3 cup finely chopped shallots
1/4 cup flour
3 cups turkey drippings or stock
1 cup dry red wine
1 tablespoon dry sherry
1 tablespoon finely minced fresh thyme
Kosher salt and freshly ground black pepper

Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally, until softened, about 5 minutes.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead Thanksgiving Turkey Gravy Recipe

FAQ

Why do you put wine in gravy?

Red wine lends itself so neatly to beef in so many different contexts. It’s just a match made in heaven. When adding it to a homemade beef gravy, it adds an extra depth of flavour and provides a gorgeous richness.

What wine is good for cooking gravy?

Highly alcoholic wines may take longer to reduce and often do not have the necessary acidity, which is what adds the bright, tenderizing effects we’re after. My three favorite grape varietals for cooking are Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay.

How long to cook off wine in gravy?

As a reference, here’s a helpful rule of thumb: After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours. That means it takes 30 minutes to boil alcohol down to 35 percent and you can lower that to 25 percent with an hour of cooking.

How do you make turkey gravy?

Wipe out the saucepan. Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer. Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.

How do you make turkey gravy with white wine?

Add a splash of white wine and scrape up all those delicious browned bits from the roasting pan. Let the wine simmer and reduce slightly, then add the gravy base, whisking until smooth. Adding the base right to the roasting pan with all the turkey drippings gives you the rich flavors that your gravy needs.

How do you make turkey gravy taste good?

To make sure your gravy has great flavor: Take your time sautéing the onion. Let it get nice and soft. You can do this while the turkey is still in the oven, or even earlier in the day. Cook the flour for AT LEAST 1 full minute. Seriously, set a timer. Raw flour taste will ruin your gravy. You’ll need 2 cups of liquid to make turkey gravy.

What drippings do I need to make turkey gravy?

While you need little beyond onion, flour, butter, and turkey drippings to make stellar gravy (especially if you are using the drippings from my roast turkey with wine ), I like to add two bonus ingredients to take my gravy over the top. Sage. A classic Thanksgiving herb that tastes yummy with everything at the table.