To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stove top.
- Total Time:
- Yield: Makes 6 cups
Source: Everyday Food, November 2005
- Vegetables and turkey neck roasted under the Roast Turkey with Herb Butter
- 1 cup dry white wine
- 2/3 cup all-purpose flour
- 8 cups water
- Coarse salt and ground pepper
Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.