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Turkey Gravy

Turkey Gravy

After you've roasted the turkey, use all the flavorful vegetables and cooking juices in the roasting pan to make a rich-tasting gravy.

Everyday Food, November 2004 http://www.marthastewart.com/336245/turkey-gravy
3.625
Rated
72.5100(8)8
  • Yield Makes 6 cups

Ingredients

    • 1 cup dry sherry or red wine
    • 1/2 cup flour
    • 8 cups water
    • Coarse salt and ground pepper

Directions

  1. Place roasting pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until vegetables are very brown, 5 to 15 minutes.
  2. Pour off (and discard) all but 1/4 cup fat from pan. Add wine; cook, stirring constantly, until syrupy, 1 to 2 minutes. Add flour, and cook, stirring, until browned, 1 to 2 minutes.
  3. Add water, and bring to a boil. Cook, stirring occasionally, until gravy reaches desired consistency, 5 to 10 minutes.
  4. Discard large solids, and strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm or reheat just before serving.

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