New This Month

Riesling Gravy

There's no need to add salt to gravy made from a brined turkey.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, November 2007


  • Roasting pan with juices from Roasted Brined Turkey
  • 1 cup dry Riesling
  • 4 1/2 cups Giblet Stock
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter


  1. Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, 10 minutes. Pour off fat.

  2. Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes. Add the reserved juices and 4 cups stock, and bring to simmer.

  3. Meanwhile, whisk together remaining 1/2 cups stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.

  4. Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat.

Cook's Notes

Using a stainless steel, rather than a nonstick, roasting pan, is ideal for deglazing; the extra effort required to clean it will be offset by the intense flavor of the fond, or caramelized drippings that stick to the surface of the pan. Gravy can be refrigerated in an airtight container for up to 1 week.

Reviews Add a comment