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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
4 cups turkey stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine
Salt and freshly ground black pepper
In a small saucepan, bring the turkey broth to a simmer. Reduce the heat to low; cover to keep warm.
In a large heavy saucepan, melt the butter over medium-high heat. Stir in the flour and cook, whisking constantly, until the flour just starts to smell nutty and become caramel-colored, 6-8 minutes. Add the broth and bring to a simmer, whisking often. Turn off the heat and cover.
After the turkey has roasted, strain the pan juices through a fine-mesh strainer into a glass-measuring cup; skim or pour off the fat from the strained liquid. Discard the solids in the strainer.
Place the roasting pan on 2 stovetop burners over medium heat; add the wine and defatted pan juices to the pan, bring to a simmer, and scrape to loosen any brown bits from the bottom of the pan.
Add the liquids from the deglazed roasting pan to the broth mixture. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 10 minutes, whisking occasionally. Adjust the seasonings with salt and pepper if necessary.
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WHITE WINE GRAVY
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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
4 cups turkey stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine
Salt and freshly ground black pepper
In a small saucepan, bring the turkey broth to a simmer. Reduce the heat to low; cover to keep warm.
In a large heavy saucepan, melt the butter over medium-high heat. Stir in the flour and cook, whisking constantly, until the flour just starts to smell nutty and become caramel-colored, 6-8 minutes. Add the broth and bring to a simmer, whisking often. Turn off the heat and cover.
After the turkey has roasted, strain the pan juices through a fine-mesh strainer into a glass-measuring cup; skim or pour off the fat from the strained liquid. Discard the solids in the strainer.
Place the roasting pan on 2 stovetop burners over medium heat; add the wine and defatted pan juices to the pan, bring to a simmer, and scrape to loosen any brown bits from the bottom of the pan.
Add the liquids from the deglazed roasting pan to the broth mixture. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 10 minutes, whisking occasionally. Adjust the seasonings with salt and pepper if necessary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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