Regardless of your family's Thanksgiving traditions, it's safe to say that gravy ranks pretty high on the list of must-make dishes. Sure, you might swap out wild rice and mushroom stuffing for the traditional bread-based variety, or whip up baked goat cheese mashed potatoes instead of the classic mash, but would Thanksgiving be Thanksgiving without glossy gravy drizzled over the whole lot?
Rich and creamy, this gravy tastes like the essence of turkey. Made with both turkey stock and drippings, plenty of cream, and just enough white wine to add zip and acidity, it's a superlative recipe; one that I've made year after year.
If you didn't make stock from the turkey neck and giblets, substitute high-quality chicken stock.
Turkey pan juices
About 4 cups hot turkey stock
Unsalted butter, if necessary
5 tablespoons all-purpose flour
3/4 cup heavy cream
1 1/2 teaspoons freshly ground black pepper
1 tablespoon dry white wine
Kosher salt, to taste
- Pour the pan juices from roasting the turkey through a fine-mesh strainer into a large heat-safe measuring cup, and skim off the fat and reserve (or use a fat separator).
- Place the roasting pan over two burners, and warm over medium-high heat. Add 1 1/2 cups water to deglaze the pan, scraping up the brown bits with a flat-sided wooden spoon. Once it has all dissolved, pour it through the fine mesh strainer into the same heat-safe measuring cup.
- Add enough turkey stock to the juices to bring the total to 5 cups.
- Add 5 tablespoons of the reserved turkey fat to the pan (making up any difference with butter), and whisk in flour. Cook for 3-4 minutes, whisking frequently to get rid of the raw flour flavor.
- Drizzle the drippings mixture into the pan, whisking constantly. Add the cream, pepper, and wine. Bring to a boil, and whisk constantly until the gravy has thickened enough to coat the back of a spoon. Season to taste with salt; it may need up to 1 teaspoon.
- Serve with turkey.
- Other, Condiments/Sauces
- North American
- 5 cups