Chardonnay Gravy

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Chardonnay Gravy

Courtesy of Chef Tyler Florence
Servings

12

Prep Time

10 minutes

Cook Time

15 minutes

Complete your holiday feast with this rich and velvety Chardonnay Gravy, the perfect finishing touch for a beautifully roasted turkey. Made with savory pan drippings, Chardonnay, and chicken stock, this flavorful gravy brings together the deep, roasted notes of the turkey with the delicate richness of white wine. A golden roux made with gluten-free flour creates a silky-smooth consistency that's perfect for drizzling over carved turkey, mashed potatoes, and all your favorite holiday sides. Elegant yet easy to prepare, this homemade gravy is sure to become a Thanksgiving staple.

Ingredients

    Chardonnay Gravy:

    • 3 tablespoons reserved turkey fat from the pan drippings (or unsalted butter)
    • 1/4 cup gluten-free all-purpose flour
    • 1 1/2 cups Chardonnay
    • 1 1/2 cups chicken stock
    • Kosher salt and freshly ground black pepper

    Featured Products:

    • Provisions Large Classic Roaster, 16.5”
    • Provisions 12” French Whisk

    Directions

      Procedure – Chardonnay Gravy:

      1. Skim the fat from the pan drippings, reserving 3 tablespoons for the roux. If short, make up the difference with butter.
      2. Place the roasting pan over 2 burners set on medium-high heat. Pour in the Chardonnay and scrape the bottom and sides of the pan with a wooden spoon to loosen the browned bits.
      3. Simmer for 5 minutes to cook off the raw alcohol. Add the chicken stock and bring to a simmer. Strain and keep warm. In a saucepan over medium heat, warm the reserved turkey fat. Whisk in the gluten-free flour and cook, whisking constantly, for 2 to 3 minutes until the roux smells toasty and turns light blond.
      4. Gradually whisk the warm pan liquid into the roux, a little at a time, to prevent lumps.
      5. Reduce heat and simmer, whisking occasionally, until the gravy reaches velouté consistency and coats the back of a spoon, about 10 to 15 minutes. Season with salt and pepper.
      6. Serve the Chardonnay gravy alongside the carved turkey.