Thanksgiving Gravy

I’m not big on gravy, but this was really good. I think the addition of wine made the difference. I also skipped the heart and gizzard because no one else wanted that in the gravy, but I think that would have made it even better.

Thanksgiving Gravy


  • Flour
  • Rendered turkey fat from the roasting pan or butter
  • 2 large shallots minced
  • kosher salt as needed
  • heart and gizzards, chopped (optional)
  • 1 cup tasty white wine
  • 1-1/2 to 2 quarts/liters turkey stock (I use a cup/250 milliliters per person, and then a little extra)


  1. In a small saute pan over medium heat, combine a tablespoon each of flour and fat for every cup of stock you have and cook over medium heat till the flour is lightly browned, about ten minutes. Set this roux aside to cool.

  2. In a 2.5 quart/liter sauce pan or larger, sweat the shallots in turkey fat or butter. Hit them with a four finger pinch of salt. Add the gizzards and cook. Add the stock and bring to a simmer. Whisk in the cooled roux. A little at a time until you have the desired consistency. Simmer on medium, skimming gunk off the surface as needed for a half hour or so till the flour cooks out. Taste for seasoning and add more salt if necessary (a tablespoon or two of fish sauce will deepen the turkey flavor). Remove from the heat an cover until ready to reheat and serve.

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