Pairing Suggestion(s): This gravy pairs beautifully with turkey and sides when served alongside the same white wine used in the recipe.
Yield: 8
Ingredients
Ingredients
Amount |
Ingredient |
|---|---|
| 2 cups | turkey drippings, strained |
| 1/2 cup | dry Finger Lakes white wine (we suggest Riesling, Gewürztraminer, or Pinot Gris) |
| 2 cups | turkey or chicken stock |
| 3 tbsp | unsalted butter |
| 1 | small shallot, finely minced |
| 1 | garlic clove, finely minced |
| 3 tbsp | all-purpose flour |
| 1 tsp | fresh thyme (or 1/2 tsp dried thyme) |
| 1/2 tsp | Dijon mustard (optional, but adds depth) |
| to taste | salt & pepper |
| splash | heavy cream for finishing (optional, for silky texture) |
Directions
-
Deglaze the pan:
After roasting your turkey, pour off and strain the drippings, leaving any browned bits in the pan. Set the drippings aside. Place the roasting pan over medium heat and pour in the Finger Lakes white wine, scraping up the flavorful bits. Simmer for 2–3 minutes until slightly reduced. -
Create a flavorful base:
In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 2 minutes. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a smooth roux (it should smell nutty, not raw). -
Build the gravy:
Slowly whisk in the white wine reduction, then the turkey drippings and stock, whisking until smooth. Add thyme and Dijon mustard if using. Bring to a gentle simmer and cook for 8–10 minutes, whisking occasionally, until thickened. -
Finish with finesse:
Taste and season with salt and pepper. For a luxurious finish, stir in a splash of cream or cold butter just before serving.
