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Categories:Viewed: 72 - Published at: 6 years ago
Ingredients
- Pan drippings, vegetables, and turkey neck from our Easy Roasted Turkey (recipe link in intro)
- 1 cup white wine or sherry
- 6 tablespoons unsalted butter (3/4 stick)
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken or turkey stock or broth
- 1 tablespoon chopped fresh herbs (optional): rosemary, thyme, and/or flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
Method
- Pour off the drippings from the roasted turkey into a small heatproof bowl.
- Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the drippings aside.
- Place the roasting pan across two burners over medium heat.
- Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan.
- Scrape up any browned bits from the bottom of the pan with a flat spatula.
- Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half.
- Add the reserved drippings back to the pan.
- Pour the mixture through a strainer set over a medium heatproof bowl and set aside.
- Discard the solids from the strainer.
- Melt the butter in a medium saucepan over medium heat.
- When it foams, sprinkle the flour evenly over it.
- Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
- While whisking continuously, slowly add the chicken stock or broth and the strained pan juices.
- Add the fresh herbs, if using.
- Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly.
- Add salt and pepper to taste.
