Slideshow: 7 Turkey Gravy Recipes for Thanksgiving

Red Wine and Shallot Turkey Gravy
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.

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[Photograph: Joshua Bousel]

Dead Simple Turkey Gravy
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.

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[Photograph: J. Kenji López-Alt]

Basic Turkey Gravy
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.

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[Photograph: Joshua Bousel]

Rich and Creamy Turkey Gravy With Fresh Herbs
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.

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[Photograph: Joshua Bousel]

Apple Cider Turkey Gravy
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.

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[Photograph: Joshua Bousel]

Gluten-Free Gravy
Gluten-Free Gravy

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.

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[Photograph: Elizabeth Barbone]