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Make Ahead White Wine Turkey Gravy


This make ahead white wine turkey gravy is silky, rich, and balanced with layers of flavor from the rich roasted turkey wing broth, browned butter roux and white wine. With plenty of herbs, black and white pepper, and a touch of dijon mustard to finish - this is the best turkey gravy to ever grace your gravy boat!


Units Scale

For the stock:

  • 2 fresh turkey wings
  • 2 large celery stalks, cut into large chunks
  • 2 large carrots, cut into large chunks
  • 2 shallots, unpeeled, halved
  • 1 head fresh garlic, unpeeled, halved
  • 1/2 ounce dried porcini mushrooms
  • salt and pepper
  • olive oil
  • sage, rosemary, thyme, and parsley - a few stalks of each

For the gravy:

  • 4 ounces (1 stick or 1/2 cup) unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon Diamond Crystal Kosher salt (plus more as needed)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon poultry seasoning blend
  • 1 cup dry white wine
  • 4-6 cups roasted turkey wing stock
  • 1 tablespoon dijon mustard
  • worcestershire and/or soy sauce: optional, as needed for flavor


To make the roasted turkey wing stock:

  1. Place all vegetables in a large oven-safe pot or dutch oven and place wings on top.
  2. Drizzle wings with olive oil and sprinkle with salt and pepper.
  3. Roast at 375 degrees F for 1 1/2 to 2 hours until wings are very brown.
  4. Remove from oven and add herbs, mushrooms, and topping with water.
  5. Bring to a boil, cover, and reduce to simmer for 2 hour
  6. Strain and proceed with gravy recipe.

To make the white wine gravy:

  1. Add butter to a large saucepan or pot and melt over medium heat. Continue cooking until butter turns a light brown color.
  2. Add flour to browned butter and whisk well. Cook this roux for a minute or two, whisking constantly, before adding seasonings and whisking to combine.
  3. Add white wine. Whisk again - you will have a lumpy looking mixture at this point.
  4. Add one cup of stock at a time, whisking well between each addition. You should need about 4-5 cups to get a good gravy consistency. I like when it is pourable and just a little thick, not gloppy. If it is too thin, simply allow to simmer until it thickens to desired consistency. If it is too thick, add more broth or a bit of water if you are out of broth.
  5. When gravy is at desired thickness, whisk in dijon mustard and taste for seasoning.

  6. Add more salt and pepper as needed. If you want a richer flavor add a dash or two of soy sauce and/or worcestershire sauce. If you want more acidity add a tiny splash more wine or vinegar (sherry or white wine are best).


If you want to add drippings from your turkey you absolutely should! But hold off on salting the gravy until after you add them and taste the saltiness of your gravy before adjusting seasonings.

  • Prep Time: 5 minutes
  • stock roasting and simmering time: 4 hours
  • Cook Time: 20 minutes
  • Category: side dish, poultry, Thanksgiving
  • Method: stovetop
  • Cuisine: American

Keywords: white wine turkey gravy, white wine gravy, make ahead gravy