White-Wine Gravy

Photo: David Loftus
Prep Time:
35 mins
Total Time:
35 mins

You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.


  • Drippings from Herb-Rubbed Turkey

  • 1 cup dry white wine

  • ½ cup all-purpose flour

  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth

  • Coarse salt and freshly ground pepper


  1. While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.

  2. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.

  3. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

Related Articles