Makes 4 cups
The trick here is to make the backbone of the gravy ahead of time-while you're waiting for the turkey to cook or even the day before-and then add the flavorful drippings later. No more whisking the lumps out of the gravy while everyone else is sitting at the table waiting to eat.
Ingredients
3 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups homemade turkey stock, or low salt chicken stock, heated to a simmer
Pan drippings from one turkey, with the fat poured off (in the roasting pan)
1/2 cup red or white wine
Sea salt, to taste
Ground black pepper, to taste
Method
Heat butter in a heavy large saucepan over medium-high heat until foaming. Add flour while whisking and cook for one minute, whisking continually. Pour in hot stock, while whisking continuously. Simmer while whisking occasionally for about a minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately.
When you are ready to finish gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Do not allow wine to completely cook down, but do cook it until alcohol smell has dissipated. Pour wine and loosened browned bits into warm gravy and cook at a simmer for about 5 to 10 minutes. Season to taste with salt and pepper.
Nutrition
Per 1/2 cup serving (145g-wt.): 110 calories (50 from fat), 6g total fat, 3g saturated fat, 4g protein, 8g total carbohydrate (0g dietary fiber, 2g sugar), 15mg cholesterol, 320mg sodium
Tags: Make Ahead, Sugar Conscious
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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