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Rich Gravy

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

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups

Source: Everyday Food, November 2005

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

Directions

  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. 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. 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.

Cook's Notes

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. Caramelizing Vegetables: Cook the vegetables and turkey neck until they are dark brown. Removing Fat: If there is any excess fat remaining in the pan after step 1, use a baster to remove it. Adjusting Consistency: If your gravy turns out too thin, combine 1 tablespoon flour with 3 tablespoons water in a small jar, and shake to mix. Gradually add to the gravy as it cooks, stirring constantly to prevent lumping. Repeat if necessary. If your gravy is too thick, stir in a little water. Seasoning Gravy: To avoid oversalting, season with salt and pepper as the final step, after the gravy has cooked to the consistency you want.

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