Turkey red wine gravy
Elevate your holiday feast with a rich and savory Turkey Red Wine Gravy. Made with butter, red wine, beef broth, and fresh thyme, this easy recipe adds depth and flavor to your favorite poultry dish. Perfect for Thanksgiving or any special occasion!
- 08 Jun 2024
- Cook time 6 min
- Prep time 2 min
- 2 Servings
- 5 Ingredients
Turkey red wine gravy is a rich and flavorful sauce that perfectly complements your holiday turkey or any roasted meat dish. By combining the robust flavors of red wine with the depth of beef broth and the earthiness of fresh thyme, this gravy is sure to elevate your meal to gourmet status. This recipe is both easy to follow and a guaranteed crowd-pleaser.
Ingredients:
Instructions:
- If using fresh thyme, remove the leaves from the stalks and chop finely. Set aside.
- In a medium saucepan over medium heat, add the butter. Allow it to melt completely, stirring occasionally to ensure it doesn't burn.
- Once the butter is melted and slightly bubbly, sprinkle in the flour. Stir continuously with a whisk or wooden spoon until the mixture forms a smooth paste, typically taking about 2-3 minutes. Continue to cook, stirring constantly, until the roux turns a light golden brown color.
- Slowly pour in the red wine while whisking continuously. The mixture may bubble vigorously; continue to whisk until it is smooth and thickened.
- Gradually add the beef broth, about 1/4 cup at a time, whisking constantly to maintain a smooth consistency. Make sure each addition is thoroughly incorporated before adding more.
- Once all the broth is added, bring the mixture to a gentle boil. Reduce the heat to low and let it simmer, stirring occasionally, for about 10-15 minutes or until the gravy has reached your desired thickness.
- Stir in the fresh thyme and allow the gravy to simmer for an additional 2-3 minutes, letting the flavors meld together.
- Taste the gravy and adjust the seasoning if necessary (extra salt and pepper can be added if needed). Once the desired flavor and thickness are achieved, remove the pan from the heat.
- For a smoother gravy, you can strain the mixture through a fine-mesh sieve to remove any thyme leaves or clumps. This step is optional based on your texture preference.
- Transfer the gravy to a serving jug or gravy boat and serve warm over your roasted turkey or any dish of your choice.
Tips:
- Ensure that you cook the butter and flour together thoroughly to form a smooth roux, which will help thicken the gravy without lumps.
- Use a good quality red wine for the best flavor. A dry red wine will add depth without overpowering the other ingredients.
- Simmer the gravy gently to allow the flavors to meld together, and stir occasionally to prevent sticking or burning.
- If the gravy is too thin, let it simmer a bit longer to reduce and thicken. If it's too thick, you can add a small amount of additional broth or water until the desired consistency is reached.
- Strain the gravy before serving if you prefer a smoother texture.
This Turkey red wine gravy is the ideal way to enhance your dinner with a gourmet touch. The robust combination of red wine and beef broth, paired with the aromatic thyme, results in a delicious and savory gravy that will leave your guests craving more. Try it with your next turkey dinner for a truly memorable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 1.50g | 4% |
| Sugar 0.36g | 0% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 24% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 14mg | 3% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.27mg | 14% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 1.25ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.79mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 250mg | 7% |
| Selenium, Se 4.84ug | 9% |
| Sodium, Na 930mg | 62% |
| Zinc, Zn 0.24mg | 2% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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