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.
This gravy gets its depth from browned vegetables, a long reduction of red wine and two kinds of stock. It makes about 3 cups of glossy, deeply savory sauce that suits turkey, roast beef or mashed potatoes.
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.
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.
