Cream Gravy
From Gourmet [1]
Notes
If you didn't make stock from the turkey neck and giblets, substitute high-quality chicken stock.
Ingredients
- 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
Directions
- 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 [2]).
- 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.
Information
- Category
- Other, Condiments/Sauces
- Cuisine
- North American
- Yield
- 5 cups