Pan Turkey Gravy

Pan Turkey Gravy - As essential as it is to the meal, this relatively simple concoction causes untold anxiety as we fret about gravy turning out too thin, too lumpy, or simply not flavorful enough. Master your technique with this foolproof recipe!

Summary: As essential as it is to the meal, this relatively simple concoction causes untold anxiety as we fret about gravy turning out too thin, too lumpy, or simply not flavorful enough. Master your technique with this foolproof recipe!

Ingredients: 

  • Pan drippings from Turkey with Brown-Sugar Glaze
  • 1 to 2 cups low-sodium chicken broth
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/3 cup all-purpose flour
  • 1 tablespoon cider vinegar

Instructions: 

  1. While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.

  2. Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.

  3. Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.

Recipe adapted from: MarthaStewart.com

 

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