Rich Turkey Gravy

Name: Rich Turkey Gravy
Ingredients: Roasting pan with pan drippings from roasting turkey (click for recipe); 3 cups (or more) Roasted Poultry Stock (click for recipe), warmed; ½ cup dry white wine, brown ale, Port, or apple cider; ½ cup all-purpose flour; 1–2 teaspoon apple cider vinegar; 1 tablespoon soy sauce, brown ale, or Port (optional); Some chopped fresh herbs (such as thyme or parsley; optional); Kosher salt and freshly ground black pepper

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www.bonappetit.com

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Servings: 9

Author : Dawn Perry

apple cider condimentspread gravy

Ingredients

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Roasting pan with pan drippings from roasting turkey (click for recipe)3 cups (or more) Roasted Poultry Stock (click for recipe), warmed½ cup dry white wine, brown ale, Port, or apple cider½ cup all-purpose flour1–2 teaspoon apple cider vinegar1 tablespoon soy sauce, brown ale, or Port (optional)Some chopped fresh herbs (such as thyme or parsley; optional)Kosher salt and freshly ground black pepper

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Instructions

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Step 1

Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock.

Step 2

Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.

Step 3

Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.