Red Wine and Shallot Turkey Gravy
Red wine, shallots, and thyme form the base of this turkey gravy, giving it a slightly dry character with mild fruitiness and a light bite from shallots.
Dead Simple Turkey Gravy
Store-bought gravies just don't taste right. Sure, some of them have that nostalgic cafeteria appeal, but unless you're seriously trying to relive middle school, you're much better off making your own. With a few store-bought staples, it's surprisingly easy, and worlds better than anything you'd get out of a jar.
Basic Turkey Gravy
The classic, made with the pan drippings from your turkey roast. This is about as clean and straightforward in flavor as you can get—pure turkey gold.
Porcini Mushroom Turkey Gravy
Steep the dried porcinis in turkey stock and then chop and brown them in butter. That mushroom-infused soaking stock is reduced on the stove and finished with a tablespoon of heavy cream to up its richness, along with a couple tablespoons of sherry for some added complexity.
Rich and Creamy Turkey Gravy With Fresh Herbs
Basic turkey gravy gets a hefty amount of heavy cream right at the end, followed by a mixture of fresh thyme, sage, and rosemary. Thick and creamy, the gravy is incredibly hearty, with the herbs adding a flavor and aroma that complements the Thanksgiving meal.
Apple Cider Turkey Gravy
Many of you have probably stocked up on apple cider during the fall, so it's a fitting choice to incorporate such a quintessential landmark of the season into your Thanksgiving meal. The gravy ends up delivering an earthy touch, with a tartness that makes it truly unique. Some sage stirred in at the end completes the overall flavor profile.
It may sound tricky, but gluten-free gravy is really easy to make. As with a wheat-based gravy, it's best to thicken the mix with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch, which will lack gravy's robust, familiar flavor.