Roast Turkey with White Wine Gravy (Gluten-Free, Dairy-Free, AIRD)

This roast turkey with white wine gravy is the recipe that ended the Great Turkey Showdown in our family—and made my husband admit (in front of everyone) that my method was better. No complicated techniques, no endless basting, just a simple approach that produces the juiciest bird and a gravy so good you might be tempted to skip the potatoes.

The secret? Roasting the turkey over aromatic vegetables with chicken broth and a good chardonnay, then transforming those deeply flavored drippings into a silky, gluten-free gravy that makes store-bought seem like a sad joke. This is the turkey that converts skeptics and starts new family traditions.

The Year My Turkey Won (and My Husband Hasn’t Challenged It Since)

The year of the Great Turkey Showdown, we had a crowd to feed and decided to make two turkeys. My husband insisted on doing one “his way.” I made the other my way, roasting it on a bed of vegetables with chicken broth and some good chardonnay, then turning the drippings into the most incredible gravy.

When dinner was served, something magical happened. Everyone—and I mean everyone, including my gourmet-cook father-in-law—agreed that my turkey was better. The meat was juicier, the flavor was deeper, and that gravy? People were going back for more.

If you know my husband, you know he still challenges me on plenty of things, but he hasn’t challenged my method for making roast turkey with white wine gravy since.

This isn’t a complicated recipe. There’s no overnight brining, no basting every 20 minutes. Just smart layering of aromatics, a simple roasting method, and the secret weapon of that chardonnay-infused gravy.

Why This Method Works

The Aromatic Vegetable Base

Carrots, celery, and onion create a flavorful cushion that keeps the turkey moist while infusing the drippings with savory depth. Yes, they get mushy. Yes, we discard them. Their job is flavor, and they deliver.

Chicken Broth + Chardonnay = Liquid Gold

The combination of chicken broth and chardonnay creates steam that keeps the turkey moist while building a complex flavor base for the gravy. The chardonnay adds brightness and depth you simply can’t get from broth alone.

Stuffing in the Cavity

Loosely packing the cavity with stuffing helps the turkey cook evenly while adding moisture from the inside out. The stuffing absorbs those incredible juices—bonus flavor for your side dish.

Fresh Herb Sprigs

Rosemary, sage, and thyme aren’t just pretty—they’re aromatic powerhouses that perfume the entire bird as it roasts.

Arrowroot Gravy

Unlike wheat-based roux, arrowroot thickens beautifully without gluten, creating a glossy, smooth gravy that’s completely AIRD-compliant. No grains, no dairy, no gluten, and no compromise on flavor.

Health Benefits of Roast Turkey with White Wine Gravy

• • Pasture-Raised Turkey: If you can source pasture-raised turkey, you’re getting higher omega-3s, more vitamins A and E, and better overall nutrition than conventional birds. The flavor difference is noticeable too.
  • Bone Broth Foundation: Using chicken broth (ideally homemade or high-quality store-bought) adds collagen, minerals, and gut-healing compounds to your gravy.
  • Anti-Inflammatory Herbs: Rosemary, sage, and thyme aren’t just flavor—they’re packed with antioxidants and anti-inflammatory compounds that support immune function.
  • Arrowroot vs. Wheat Flour: Arrowroot is easier to digest, doesn’t spike blood sugar like refined flour, and creates a lighter, more elegant gravy texture.
  • Clean Ingredients: No MSG, no canned cream soups, no artificial flavors—just real food that nourishes your body while satisfying your soul.

Quick How-To: Roast Turkey with White Wine Gravy

Some cooks are intimidated by cooking a turkey, but it’s really easy with most of the time hands-off. Here are the simple steps:

1. Remove the organ bag and any plastic from the cavity.
2. Place the turkey in roasting pan and loosely stuff cavity.
3. Scatter carrots, celery, and onion around turkey.
4. Pour the wine over the vegetables, then enough broth so the liquid is1/2-inch deep.
5. Add fresh rosemary, sage, and thyme sprigs.
6. Roast at 325°F until internal temp reaches 165°F (timing varies by turkey size).
7. Remove the turkey and let it rest; strain the drippings and discard the vegetables and herbs.
8. Whisk arrowroot slurry into hot drippings until thickened.

Don’t Toss That Carcass!

After everyone’s had their fill and the leftovers are packed away, you’re left with a turkey carcass and bones that most people throw in the trash. Don’t do that. That carcass is liquid gold waiting to happen.

Turkey bone broth is rich in collagen, minerals, and gut-healing compounds that support joint health, digestion, and immune function. Plus, it’s the base for incredible soups, stews, and my favorite comfort food—homemade turkey and noodles.

Instant Pot Turkey Bone Broth: Place the turkey carcass (broken into pieces if needed to fit) in your Instant Pot. Add roughly chopped carrots, celery, onion, a little splash of apple cider vinegar (helps extract minerals), and enough water to cover. Pressure cook on high for 2 hours, then natural release. Strain, cool, and store in the refrigerator for up to 5 days or freeze in portions for up to 6 months.

Stovetop method: Simmer everything in a large pot for 12 to 24 hours, adding water as needed.

That broth is the foundation for next week’s leftovers—turkey soup, turkey pot pie, turkey and wild rice casserole.

Storing Leftovers & Freezing for Later

After everyone’s done eating, don’t let the carved turkey sit out longer than 2 hours (1 hour if your kitchen is above 90°F). Bacteria grow quickly in the “danger zone,” and nobody wants food poisoning to be the holiday memory.

Carve the remaining meat off the bones, portion it into meal-sized amounts (1 to 2 cups works great), and refrigerate if you’ll use it within 4 days or freeze immediately if you won’t. Label freezer bags or containers with the date. Properly frozen turkey keeps beautifully for up to 3 months and makes great turkey soup, pot pie, casseroles, or quick weeknight dinners later.

Frequently Asked Questions

Get in the Kitchen!

This is the turkey method that ended the debate in our family—and it might just end the debate in yours too. No complicated techniques, no endless basting, just smart layering of flavors and a gravy so good, people will ask you what your secret is.

The secret? There isn’t one. Just good ingredients, a hot oven, and the confidence to let the bird do its thing while those aromatics work their magic.