Turkey gravy is infused with wine, giving it a slightly dry character with mild fruitiness and a light bite from shallots.
- 1/4 cup butter
- 1/3 cup finely chopped shallots
- 1/4 cup flour
- 3 cups turkey drippings or stock
- 1 cup dry red wine
- 1 tablespoon dry sherry
- 1 tablespoon finely minced fresh thyme
- Kosher salt and freshly ground black pepper
Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally, until softened, about 5 minutes.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.