Riesling Gravy
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- Yield Makes about 3 cups
Ingredients
- 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
Directions
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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.
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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.
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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.
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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. (Gravy can be refrigerated in an airtight container for up to 1 week.)
Yes... you could sub turkey stock, chicken stock etc.
Some factors that could lead to salty turkey:
1. Using table salt rather than coarse salt.
2. Omitting wine but not replacing with water will lead to saltier brine liquid.
3. Using salted butter when basting.
4. Failing to fully dilute salt in water when making brine... salt can collect in cavity, under skin, etc.
I had to use 2 qts of water to dilute the salt... 1 qt. just wasn't enough.
I routinely brine poultry, and made the brined turkey featured last year. No salt problems. However, I noticed the ingredients for the brine list "coarse salt" ... this really should say Kosher salt. My guess would be that sea salt or table salt would impart too strong a flavor. I also would not use any supplemental salt when seasoning the turkey prior to cooking.
My turkey was very salty because of the brine, and my gravy was so salty, it could not be saved. What did I do wrong?
Is there anything you can substitue for the Giblet Stock?