The trick here is to make the backbone of the gravy ahead of time, while you're waiting for the turkey to cook or even the day before, and then add the flavorful drippings later. Watch our how-to video.
4 cups homemade turkey stock or low-sodium chicken stock, heated to a simmer
Pan drippings from one turkey
1/4 cup red or white wine
Fine sea salt, to taste
Ground black pepper, to taste
Heat butter in a large heavy saucepan over medium-high heat until foaming. Add flour while whisking and cook for 1 minute, whisking constantly. Pour in hot stock, while continuing to whisk. Simmer, whisking occasionally, for about 1 minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately.
When you are ready to finish the gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Pour into warm gravy and cook at a simmer for about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper.
Mushroom Gravy Cook 3 cups sliced mushrooms (a mix of cremini, button and shiitake works well) in 2 tablespoons butter with 1 teaspoon rosemary and 1 clove minced garlic until mushrooms are softened, about 10 minutes. Stir in with hot stock.
Mixed Herb Gravy Combine 4 to 5 sprigs each of fresh rosemary, thyme, oregano and sage in cheesecloth and tie with butcher’s twine. Add to gravy during the first step, while simmering. Remove before serving. Sprinkle finished gravy with 1 teaspoon each minced fresh rosemary, thyme, oregano and sage.
Apple Cider Gravy Replace 1 1/2 cups broth with 1 1/2 cups hard or nonalcoholic apple cider, and replace white wine with apple cider vinegar.