This Gravy Steals The Show Every Time…Plus It’s Easy To Make!

Classic Brown Gravy

Turkey drippings (from your roasted turkey)

3 cups low-sodium chicken broth

3/4 cup red wine

1/3 cup all-purpose flour

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

1/2 teaspoon minced fresh sage

Kosher salt and freshly ground black pepper, to taste

Prepare the Pan Drippings

After removing your cooked turkey from the roasting pan, leave all drippings and browned bits in the pan.

Place the pan on the stovetop over medium heat.

Deglaze the Pan

Pour in the red wine and chicken broth.

Cook for 3–5 minutes, scraping up all the browned bits from the bottom of the pan.

These are what give the gravy its deep flavor.

Separate the Fat

Transfer the liquid to a fat separator, or let it cool slightly and spoon off the fat manually.

Keep both the fat and the remaining liquid — you’ll use them separately.

Make the Roux

Return 2/3 cup of the reserved fat to the roasting pan and heat over medium-high until fully melted.

Sprinkle the flour evenly over the fat and whisk constantly until it forms a thick, smooth paste.

Cook the Roux

Continue whisking and cook the mixture for 3–4 minutes to remove the raw flour taste and develop a deeper flavor.

Build the Gravy

While whisking vigorously, slowly pour the reserved liquid back into the pan.

Whisk continuously until the mixture becomes smooth, glossy, and free of lumps.

Season and Finish

Stir in the fresh thyme, rosemary, and sage.

Taste and season with kosher salt and freshly ground black pepper.

Serve

Transfer the hot gravy to a serving bowl.

It will still be pourable — it naturally thickens as it cools.