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White-Wine Gravy

White-Wine Gravy

For a silky-smooth gravy, whisk constantly as you gradually add flour to the pan. You can make this recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.

Everyday Food, November 2007 http://www.marthastewart.com/851719/white-wine-gravy
5
Rated
100100(1)1
  • Prep Time 35 minutes
  • Total Time 35 minutes
  • Yield Serves 8

Ingredients

    • 1 cup dry white wine
    • 1/2 cup all-purpose flour
    • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
    • Coarse salt and ground pepper

Directions

  1. While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
  2. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
  3. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

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