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Rich Gravy

To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stove top.

  • prep: 45 mins
    total time: 45 mins
  • yield: Makes 6 cups

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Ingredients

  • 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

Cook's Note

Using the Right Pan: For best results, use a heavy-duty metal roasting pan with a thick bottom. Disposable aluminum pans cannot be used on the stove top.

Directions

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, November 2005

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