As essential as it is to the meal, this relatively simple concoction causes untold anxiety as we fret about gravy turning out too thin, too lumpy, or simply not flavorful enough. Master your technique with these foolproof recipes, flavored with white wine, bourbon, cider, Madeira, or simply delicious pan drippings. Great gravy begins with the turkey's juices and the flavorful brown bits you scrape from the bottom of the pan.

This simply made gravy combines white wine and maple syrup for a thick, balanced sauce.

The flavor base of this gravy comes from the turkey neck, carrots, onion, and celery that have roasted beneath the bird, slowly browning and absorbing the turkey drippings. White wine rounds out the flavors, and all-purpose flour provides the thickening.

Make the most of the juices baked onto your turkey's roasting pan by adding dry white wine to release their flavors, then putting the drippings back in the pan. This gravy is a companion to our Roast Turkey with Rosemary and Lemon, but drippings from any turkey will work.

Calvados, a French apple brandy, adds a rich sweetness to this gravy. For a heartier sauce, mix in the shredded neck meat and chopped giblets from the roasted turkey.

This comprehensive recipe begins by making stock from turkey giblets, celery, carrots, onion, and aromatic seasonings. The gravy incorporates pan drippings and gets a subtle sweetness from apple cider.

This meatless gravy gets rich flavor and depth from portobello, shiitake, and cremini mushrooms as well as mushroom stock, shallots, and Marsala wine. Since it doesn't rely on turkey pan drippings, you can make this gravy up to two days ahead of time.

Giblet stock and turkey pan drippings combine with Madeira wine and rosemary in this rich, nuanced gravy. To get the most out of your turkey drippings, use a stainless steel pan rather than a nonstick one or a roasting bag, so there will be plenty of crispy, tasty brown bits to scrape up.

Dry white wine, bourbon, and a touch of cream make this gravy ultra-rich. The liquor cooks off and leaves behind the round, caramel-nuanced flavor of the bourbon.

Fresh white mushrooms and dried porcini bring texture and depth to this turkey gravy. The addition of sherry or Madeira ties all the flavors together.

This gravy is made right in the roasting pan once the turkey is done. Flour cooked in the turkey drippings makes it thick and silky.

Add carrots and onions to the turkey roasting pan in order to make this pan gravy. The addition of dry sherry or red wine adds depth and color.

Sear the turkey giblets in a hot skillet to create a rich flavor base for this gravy. Cremini mushrooms and garlic add depth.