Let's face it, the very best turkey gravy is made with turkey drippings straight from your Thanksgiving turkey. And while some may be daunted at the prospect of "gravy making" between taking the bird out of the oven and having dinner on the table, this recipe is easy to pull off in no time and will impress your guests with the depth of flavor Madeira wine imparts.
Madeira is a fortified wine that's aged in oak barrels and is sourced from the Madeira Islands off the coast of Portugal. There are several varieties of grapes used to make Madeira wine that range from dry to sweet. I used Sercial Madeira in my gravy. It leans to the dry side -- and it works well with shallots that take on a delicate sweetness when cooked.
Ingredients
- turkey drippings from roasting pan
- turkey or chicken stock
- Madeira wine
- unsalted butter, if needed
- shallots
- flour
- salt, optional
- freshly ground black pepper
See Recipe Card for quantities
Jump to RecipeInstructions
Pour turkey drippings remaining from roasting a turkey into a fat separator or a heatproof measuring cup. Reserve, allowing to separate. To speed the process, place in refrigerator.
Skim of ¼ cup fat from the drippings and reserve. Pour the remaining separated drippings into a large heatproof measuring cup and add turkey or chicken stock to make 2-½ cups.
Place roasting pan/baking sheet on stove burner(s) over medium. Add madeira wine to deglaze pan. Scrape up browned bits with a wooden spoon. Cook until wine is reduced by half. Reserve.
In a saucepan over medium heat, add ¼ cup fat from separated drippings. (If there is not ¼ cup of fat, use butter to make up the difference.) Add shallots.
Saute shallots until soft and translucent, about 4 minutes, stirring regularly.
Whisk in the flour and continue to whisk until it turns a dark golden brown, about 2 minutes.
Remove from heat and whisk in reserved reduced madeira.
Return to heat, and gradually add in dripping/stock mixture whisking continually until thickened, about 5 minutes. Add salt and pepper to taste.
The gravy may not need added salt; I used drippings from a seasoned brined turkey and no additional salt was needed.
Equipment
- medium saucepan
- whisk
- measuring cups
- measuring spoons
🍽️ Recipe
Turkey Gravy with Madeira and Shallots
Ingredients
- turkey drippings from roasting pan ¼ cup fat reserved
- 2 to 2 ½ cups turkey or chicken stock
- 1 cup Madeira wine
- unsalted butter if needed
- 2 large shallots minced
- ½ cup flour
- salt and freshly ground black pepper to taste
Instructions
- Note: This recipe uses the turkey drippings from a roasted turkey.
- Pour turkey drippings remaining from roasting a turkey into a fat separator or a heatproof measuring cup. Reserve, allowing to separate. To speed the process, place in refrigerator.
- Place roasting pan on stove burner(s) over medium. Add madeira wine to deglaze pan. Scrape up browned bits with a wooden spoon. Cook until wine is reduced by half. Reserve.
- Skim of ¼ cup fat from the drippings and reserve. Pour the remaining separated drippings into a large heatproof measuring cup and add turkey or chicken stock to make 2-½ cups.
- In a saucepan over medium heat, add ¼ cup fat from separated drippings. (If there is not ¼ cup of fat, use butter to make up the difference.) Add shallots and saute until soft and translucent, about 4 minutes, stirring regularly.
- Whisk in the flour and continue to whisk until it turns a dark golden brown, about 2 minutes. Remove from heat and whisk in reserved reduced madeira. Return to heat, and gradually add in dripping/stock mixture whisking continually until thickened, about 5 minutes. Add salt and pepper to taste.
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