Red Wine Turkey Gravy with Thyme
A rich red wine gravy simmered with vegetables, thyme and stock, finished with butter. Makes about 3 cups in 1 hour 15 minutes for turkey or roast beef.
For me, gravy is half of the holiday meal, and I never want to serve a pale, thin one. I take my time browning the vegetables and letting the red wine cook down, because that patience is where all the flavor comes from. A spoonful over turkey or mashed potatoes makes the plate feel complete.
Saúl’s Tip
Wait to add salt until the gravy has finished reducing. As the liquid cooks down the saltiness concentrates, and it is easy to go too far if you season at the start.
Tips for Success
- Brown the vegetables well. The color is the flavor.
- Use a wide, heavy pot so the liquid reduces faster.
- Add the butter off the heat to keep the gravy smooth.
- Use low-sodium stock so the salt level stays in your control.
Make-Ahead and Storage
Make the gravy up to 3 days ahead through the straining step and refrigerate. Reheat gently and whisk in the butter just before serving. Freeze up to 3 months.
Variations
- Use port for half of the red wine.
- Add a splash of balsamic vinegar for sharpness.
- Use all chicken stock if you have no beef stock.
- No alcohol? Replace the red wine with the same amount of unsweetened red grape or pomegranate juice and add 2 tbsp red wine vinegar to keep the gravy from tasting too sweet.
Red Wine Turkey Gravy with Thyme
Ingredients
Instructions
- After roasting the turkey, pour the pan juices into a glass measuring cup. Let the fat rise to the top, then spoon 2 tbsp of it into a large saucepan. Save the rest of the juices.
- Heat the saucepan over medium-high heat. Add the carrot, onion, celery, garlic and thyme. Cook for 10 to 12 minutes, stirring, until the vegetables are deep golden brown.
- Pour in the red wine and scrape up the browned bits from the bottom with a wooden spoon. Boil for 10 to 12 minutes, until the wine has reduced to about 1/2 cup.
- Add the chicken stock, beef stock and the turkey juices without the fat. Bring to a boil.
- Boil for 25 to 35 minutes, until the gravy has reduced by about two-thirds and coats the back of a spoon.
- Strain the gravy through a fine sieve into a clean pot, pressing the vegetables gently to extract the flavor. Discard the vegetables.
- Reheat the gravy to a simmer and season with salt and pepper. Take it off the heat.
- Whisk in the cold butter a few cubes at a time until the gravy is glossy. Keep warm until serving.
Frequently Asked Questions
Can I make gravy without turkey drippings?
Yes. Use 2 tbsp of butter in place of the fat and a little extra stock. The result is lighter but still full of flavor.
How do I thicken gravy without flour?
Reduce it longer so it concentrates. This recipe thickens by reduction alone. For a quick fix, stir in a teaspoon of cornstarch mixed with water.
Can I freeze turkey gravy?
Yes. Freeze it in a sealed container for up to 3 months. Thaw overnight in the fridge and rewarm slowly, whisking.
