Can I make this without the white wine?

Yes, simply deglaze the pan with turkey stock.

What if I don’t have Wondra flour, does all-purpose flour work?

Yes, you can use equal parts all-purpose flour.

You can use chicken broth, chicken stock or vegetable broth.

Yep! Gravy has a high-fat content and will gelatinize as it cools. You can re-warm it in the microwave or in a small saucepan.

Store leftover turkey gravy in an airtight container in the fridge for up to 4 days.

You can use butter instead of turkey fat.

To make gluten-free gravy use a 1:1 all-purpose gluten-free flour blend instead of Wondra flour.

The most flavorful and silky smooth turkey gravy you’ll ever make! Perfect for any holiday dinner menu.

Units Scale

1/4 cup turkey fat + remaining turkey drippings from a whole roasted turkey (about 3/4 cup drippings)
1/3 cup Wondra flour
1/2 cup white wine
1/2 bunch thyme
4 cups turkey stock
2 teaspoons red wine vinegar
Pinches of salt and pepper

Cook Mode Prevent your screen from going dark while cooking this recipe!

Place turkey drippings in a fat separator or liquid measuring cup, the fat and drippings should gently separate. Place turkey stock in a medium saucepan and warm it on the stove over medium-low heat.
You can make the gravy straight in the roasting pan or in a skillet. Set your pan over medium-low heat (if you’re using the roasting pan, you’ll likely need to use two burners).
Skim ¼ cup turkey fat from the drippings. If you have a fat separator this is easy, if not just use a large spoon to scoop the fat from the top and add to the pan. You can discard the remaining turkey fat but reserve all the drippings. When the fat is sizzling, add the Wondra flour, whisking until completely smooth. Cook for a minute or so.
Pour in the white wine and let it sizzle out, whisking constantly for 30-60 seconds.
Whisk in the remaining turkey drippings and add the thyme sprigs. Keep the heat at medium low. Use a ladle to add the warm turkey stock, a ladleful at a time, whisking constantly. Let the gravy thicken slightly before each addition.
When the turkey stock is fully incorporated, whisk until smooth and bring to a low simmer, allowing the gravy to thicken a little more. Turn off the heat. Stir in the vinegar. Taste and season with a pinch of black pepper and salt, if needed. It will already be very flavorful from the stock and drippings.
Strain gravy through a fine mesh sieve into a gravy boat.
Serve with turkey and mashed potatoes! MUAH!

Refer to above blog post for expert tips and answers to frequently asked questions.

We'll email this post to you, so you can come back to it later!