Turkey gravy with white wine and fresh sage is a classic recipe with an upgrade. The result is smooth, rich, and has a subtle herb flavor.
For years Clara, my six-year-old, has voiced strong opinions about gravy. The preschool she went to served mashed potatoes and gravy all the time, and she thinks of that gravy as the best of all time. (This is just the beginning of the uproar that will happen if I serve mashed potatoes without gravy.) ).
After many attempts, the recipe you see before you became the winner in our household. Not only did it pass the six-year-old test, but it passed the nearly-forty-year-old test. The whole family loved it. It has a classic taste, but the fresh sage flavor and white wine base give it something extra.
The great news is, this hardly takes any extra time beyond your standard turkey gravy. It only takes a few minutes for the sage leaves to brown in the pan juices, and one more minute for the wine to simmer.
For many families turkey is a staple of holiday meals. While turkey can be delicious on its own gravy takes it to the next level. Turkey gravy made with wine adds wonderful flavor and aroma, elevating your turkey and side dishes. In this article, we’ll explore how to make turkey gravy with wine, the different wine varieties you can use, and tips for getting the perfect gravy consistency.
Why Add Wine to Turkey Gravy?
Wine adds depth of flavor, brightness, and aroma to gravy. The alcohol cooks off, leaving behind tasty compounds that balance and enhance the savory flavors of the drippings. Wine adds notes of fruitiness and acidity that complement the rich, meaty flavors of the turkey. Red or white wine can be used, depending on your taste preferences. The possibilities are endless for experimenting with different wine varietals in your gravy.
How to Make Wine Gravy for Turkey
Making wine turkey gravy is easy. Start by sautéing aromatics like onions, garlic, herbs, and spices in the turkey drippings. Then, add wine of your choice and bring it to a simmer to cook off the alcohol. Let the wine mixture reduce to intensify the flavors. Next, make a slurry by whisking cornstarch or flour into cold turkey broth or stock. Gradually add the slurry while whisking to thicken the gravy. Season with salt, pepper, and more herbs as desired.
Here are some tips for perfect wine turkey gravy
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Use flavorful wines like Chardonnay, Pinot Noir, Cabernet, or Zinfandel. Avoid oaky wines.
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Reduce the wine mixture well before adding thickener for concentrated flavor.
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Add broth, stock or water if you don’t have enough drippings.
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For smooth gravy, strain out solids and skim off excess fat after simmering.
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Add slurry slowly while whisking vigorously to prevent lumps.
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For best consistency, use a ratio of 2 tbsp starch to 1 cup liquid. Adjust as needed.
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Season well with salt, pepper and herbs. Sage, thyme and rosemary work nicely.
With these tips, you’ll have restaurant-quality wine gravy for your holiday turkey!
Red or White Wine Gravy – Which is Best?
Both red and white wines can be excellent options for turkey gravy. Here’s how they compare:
White Wine: White wine gravy has a lighter color but still offers lots of flavor. It pairs well with poultry. Dry white wines like Chardonnay, Sauvignon Blanc, Pinot Grigio, or Riesling are good choices. White wine brings bright, acidic notes.
Red Wine: For bolder, richer flavor, use a dry red wine like Pinot Noir, Cabernet, or Zinfandel. Red wine gravy has a beautiful mahogany color. It also imparts fruitiness but feels a bit more wintry.
Best Wines for Gravy: For white, opt for unoaked dry whites. For reds, lighter-bodied dry red wines work well. Stay away from sweet or heavy oak wines. Some perfect options are Chardonnay, Pinot Noir, Cabernet, Zinfandel, Sauvignon Blanc or Riesling.
Flavor Considerations: White wine gravy tastes delicate, bright and complements poultry nicely. Red wine gravy has a bolder taste and pairs well with beef or game meats.
Color: White wine gravy is light tan in color while red wine gravy has a rich mahogany hue.
Either white or red wine can make an excellent gravy, so taste different options and see which you prefer. You can also mix wines or add port, sherry or Madeira for more unique flavors.
Gravy Consistency Tips
Achieving the perfect silky smooth consistency with no lumps is key for great gravy. Here are some tips:
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Use a wire whisk when adding the slurry to gravy to prevent lumps.
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If lumps form, strain the gravy through a fine mesh sieve.
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After simmering, let the gravy sit for 5-10 minutes so starch molecules can fully hydrate before adding slurry.
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For thinner gravy, add more broth. For thicker, increase the starch.
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Add slurry slowly while whisking. Don’t stop whisking until fully incorporated.
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Cook gravy gently after adding slurry so it doesn’t get overly thick.
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For smoothness, swap some starch for gluten-free corn starch.
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Chill gravy 10-15 minutes, then reheat gently to improve texture.
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Adding a pat of butter at the end makes the gravy extra silky and glossy.
With a bit of finesse and some whisking elbow grease, you’ll have velvety smooth, lump-free wine turkey gravy for the holidays.
Adding wine to turkey gravy takes it from mundane to spectacular. Both red and white wines can add wonderful flavor and aroma. Follow the tips above for making the gravy, choosing a wine, and getting the perfect silky consistency. With outstanding wine gravy, your holiday turkey will be magnificent. Impress your family this season with your new gravy skills!
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How to Make Gravy Ahead
To prepare: Prepare the gravy as directed and allow it to cool. Move the gravy to a container and cover it with plastic wrap. Carefully press down on the plastic so it covers the whole surface of the gravy. (This tight covering will prevent a skin from forming on the gravy. ) Refrigerate for for up to 3 days.
To reheat: To reheat the gravy, remove the plastic covering and transfer gravy to a saucepan. Warm over medium heat, whisking frequently. When you reheat the gravy, if it’s too thick, add a little water or stock at a time.
Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead Thanksgiving Turkey Gravy Recipe
FAQ
What can I add to jarred turkey gravy to make it taste better?
What wine is good for cooking gravy?
How long to cook off wine in gravy?
What is a good dry white wine for gravy?
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 sage & white wine?
Turkey gravy made with fresh sage and white wine is a classic recipe with a flavor upgrade. The result is a smooth, rich gravy. The wine cooks off so that no alcohol remains. Heat pan drippings over medium heat in a skillet or saute pan. When drippings are sizzling and very hot, add butter and sage leaves.
How long does it take to make turkey gravy?
Turkey Gravy is a breeze to make, with or without turkey drippings, and takes just 5 simple ingredients and 15 minutes to make. This flavorful and delicious Turkey Gravy recipe is perfect to use on your main dishes or side dishes for Thanksgiving Dinner! We always serve this with Smoked Turkey or Sous Vide Turkey Breast and garlic mashed potatoes.
How do you make turkey gravy taste good?
There’s one last thing you need to do to get really great turkey flavor into your turkey gravy, and that’s adding every last bit of turkey juices that you can. As the turkey rests, some juices will accumulate on the cutting board or platter under it. Pour those into your gravy!
How much Turkey stock do you need to make gravy?
So then, use your turkey stock to bring you up to the needed 5 cups. For making 5 cups of gravy, get out a medium saucepan and add in 7.5 tablespoons of fat. You can use fat skimmed from the top of the turkey drippings. It’s ok if some of the liquid gets in but try to make it mostly the fat from the top.
What kind of Turkey is best for gravy?
The best kind of turkey for this homemade gravy is a whole roasted turkey or roast turkey breast. A turkey breast roast doesn’t yield as much juices and so the gravy won’t have as much turkey flavor. But if you follow the instructions below, you’ll still have very tasty gravy. Drippings are the liquid that drips out of a roast while it cooks.