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Perfect Turkey Gravy

79

Do not use a non stick pan when cooking your turkey. This way, there will be more crispy, cooked-on bits, which add flavor to the gravy.

  • Yield: Makes 3 cups

Ingredients

  • Giblet Stock
  • Perfect Roast Turkey 101
  • 1 1/2 cups Madeira wine
  • 3 tablespoons all-purpose flour
  • 2 teaspoons minced fresh rosemary
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Make giblet stock while turkey is roasting.

  2. Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.

  3. Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.

  4. Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.

  5. Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)

  6. Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

Reviews Add a comment

  • lanagon
    12 JUN, 2012
    I have been making this delicious gravy since I discovered it by chance in 2000. I double Martha's giblet stock recipe (I buy an extra tray of turkey necks) to make more gravy. This recipe truly is the perfect turkey gravy.
    Reply
  • MS10179294
    17 NOV, 2011
    To queenvwest: Sorry to hear of your accident. I use to cover mine with a towel ... but to be REALLY safe - I now use an immersion blender. Put everything in a bowl (or that silly jar) & let that wonderful gadget do all the work! It's Fabulous!!! (and they're no longer as expensive as they once were. SO many uses! WELL worth the investment) Happy Turkey Day! : -)
    Reply
  • queenvwest
    30 NOV, 2010
    Be careful with this recipe. Apparently, my stock was a little too warm. when I was making the slurry, as I was shaking the jar, it exploded in my hand. I was cut in several places. I was thankful that none of my guests, including my 15 month old grandson, was injured by the cut glass. I recommend substituting a plastic container for the glass jar.
    Reply
  • Kathryn_Massey
    29 JUN, 2008
    This is a wonderful gravy recipe that I make every year. It comes out perfect every time!
    Reply