Thanksgiving Gravy
Thanksgiving Gravy is the silky, flavorful sauce that completes any holiday feast, turning a good meal into a truly memorable one. This recipe highlights the rich drippings from the Champagne Lemon Pepper Turkey, capturing all those savory, herb-infused flavors in a smooth, luscious gravy. The combination of butter and flour creates a classic roux base, which thickens the sauce while adding a subtle, toasted depth that elevates the taste.
The process begins by slowly cooking the roux until the raw flour taste is gone, ensuring a velvety smooth finish. Then, the turkey drippings and red wine are gradually whisked in, blending the robust turkey essence with a touch of acidity from the wine for balance. Careful seasoning with salt and pepper allows the gravy’s flavors to develop fully without becoming overpowering. The option to add cream lends an extra layer of richness, perfect for those who love a decadent, silky texture.
This gravy is the ideal accompaniment to mashed potatoes, stuffing, and turkey, tying all the components of your Thanksgiving meal together. Its deep, savory notes enhance each bite, while the smooth consistency ensures it coats every dish beautifully. Whether drizzled over the bird or spooned generously onto sides, this Thanksgiving Gravy brings warmth and indulgence to your holiday table.
Gravy. That luxurious, smooth sauce that beautifully complements any Thanksgiving meal. The recipe specifically uses the drippings from Champagne Lemon Pepper Turkey. You can substitute the drippings from any turkey or roast.
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- Turkey drippings, from Champagne Lemon Pepper Turkey
- 1/2 cup red wine, any type
- Salt and pepper to taste
- 1/4 cup cream, optional— this will give the gravy a richer taste
Directions
- Melt the butter on medium-low heat. Once melted, add the flour and stir consistently to make a roux (see Glossary for more info on a roux). Do not rush this step. Cook while stirring constantly with a wooden spoon, until the flour is cooked out. Take a pinch of the dough to taste—if you can taste the flour, it’s not done.
- Add the drippings and red wine to the roux. Whisk vigorously until roux is dissolved. Once dissolved, add in the rest of the drippings. Add salt and pepper to taste. When adding salt, and a little at a time and give it a few minutes for the salt to develop. Do not over salt. Add up to 1/4 cup cream, if using.
Thanksgiving Gravy
Materials
- 2 tbsp butter
- 2 tbsp flour
- Turkey drippings Champagne Lemon Pepper Turkey
- ½ cup red wine any type
- salt and pepper to taste
- ¼ cup cream this will give the gravy a richer taste
Instructions
- Melt the butter on medium-low heat. Once melted, add the flour and stir consistently to make a roux. Do not rush this step. Cook while stirring constantly with a wooden spoon, until the flour is cooked out. Take a pinch of the dough to taste—if you can taste the flour, it’s not done.
- Add the drippings and red wine to the roux. Whisk vigorously until roux is dissolved. Once dissolved, add in the rest of the drippings. Add salt and pepper to taste. When adding salt, and a little at a time and give it a few minutes for the salt to develop. Do not over salt. Add up to 1/4 cup cream, if using.