Homemade Turkey Gravy
There is not much better accompaniment to a deliciously roasted turkey that a wonderfully flavorful and silky smooth turkey gravy. This process is much easier than you would think and takes only a few ingredients and a few steps. Best of all, you can whip up a lovely gravy while your turkey is resting! What an efficient use of your time. The gravy is ready just about the same time that the turkey is ready to be carved.
- Yield: 12 1x
- Category: sauce or gravy
- Cuisine: American
Ingredients
- 2 cups chicken or turkey stock (warmed up)
- 3/4 cup dry white wine
- 1/4 cup all purpose flour
- 1/3 cup liquid turkey fat (from the pan juices in the roasting pan*)
Instructions
- Pour off the pan juices with the cooked veggies from the turkey roasting pan into a bowl or large measuring cup.
Skim off and reserve 1/3 cup of turkey fat. The fat will rise to the top of the pan juices.
Using an immersion blender or a blender, puree the remaining pan juices and cooked veggies together until smooth. Strain the mixture through a fine mesh strainer and reserve the liquid in a container for later.
- Set the roasting pan over two burners on your stove top, set to medium heat. (This can only be done with a heavy roasting pan not foil or glass pans)
Once the pan is warm, pour the white wine into the roasting pan and then using a wooden spoon gently stir the white wine while scraping the bits of roasted turkey bits and drippings off the bottom of the pan to deglaze the pan. This adds a lot of flavor to the gravy. After the pan is deglazed, raise the heat under the roasting pan to medium high. Bring the white wine to a boil and reduce it to about 1/2 volume. About 5 min. Once reduced, remove the roasting pan from the heat. - In a sauce pan set over medium heat, whisk together the flour and the 1/3 cup turkey fat to make a roux and cook approximately 3 min. Turn the heat down to low and gradually whisk in the pan juices and white wine reduction and up to two cups of chicken stock. You may not need the whole two cups so start by gradually whisking in one cup of stock then add more if needed. Simmer the gravy on low while continuing to whisk the gravy until the mixture thickens into a velvety sauce consistency. Approximately 7-10 min.
- Remove the gravy from the heat. Transfer it to a small pitcher or gravy boat and serve immediately.
Place any extra gravy in a bowl with plastic wrap pressed to the surface of the gravy. This will prevent a skin from forming on the gravy.
Notes
Here’s the link to The Best Roasted Turkey recipe
Homemade Turkey Gravy – There is not much better accompaniment to a deliciously roasted turkey that a wonderfully flavorful and silky smooth turkey gravy. This process is much easier than you would think and takes only a few ingredients and a few steps. Best of all, you can whip up a lovely gravy while your turkey is resting! What an efficient use of your time. The gravy is ready just about the same time that the turkey is ready to be carved. – chicken or turkey stock (warmed up), dry white wine, all purpose flour, liquid turkey fat (from the pan juices in the roasting pan*), , Pour off the pan juices with the cooked veggies from the turkey roasting pan into a bowl or large measuring cup.
Skim off and reserve 1/3 cup of turkey fat. The fat will rise to the top of the pan juices.
Using an immersion blender or a blender, puree the remaining pan juices and cooked veggies together until smooth. Strain the mixture through a fine mesh strainer and reserve the liquid in a container for later.
; Set the roasting pan over two burners on your stove top, set to medium heat. (This can only be done with a heavy roasting pan not foil or glass pans)
Once the pan is warm, pour the white wine into the roasting pan and then using a wooden spoon gently stir the white wine while scraping the bits of roasted turkey bits and drippings off the bottom of the pan to deglaze the pan. This adds a lot of flavor to the gravy. After the pan is deglazed, raise the heat under the roasting pan to medium high. Bring the white wine to a boil and reduce it to about 1/2 volume. About 5 min. Once reduced, remove the roasting pan from the heat.; In a sauce pan set over medium heat, whisk together the flour and the 1/3 cup turkey fat to make a roux and cook approximately 3 min. Turn the heat down to low and gradually whisk in the pan juices and white wine reduction and up to two cups of chicken stock. You may not need the whole two cups so start by gradually whisking in one cup of stock then add more if needed. Simmer the gravy on low while continuing to whisk the gravy until the mixture thickens into a velvety sauce consistency. Approximately 7-10 min. ; Remove the gravy from the heat. Transfer it to a small pitcher or gravy boat and serve immediately.
Place any extra gravy in a bowl with plastic wrap pressed to the surface of the gravy. This will prevent a skin from forming on the gravy. ; ; – Here's the link to <a href="https://eatingenchanted.com/recipe/the-best-roasted-turkey/">The Best Roasted Turkey</a> recipe – sauce or gravy – American – Dairy Free – Healthy Comfort Food – Celebration Food