Basic Turkey Gravy

Name: Basic Turkey Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Global
Ingredients: 591 milliliters chicken stock or broth; 79 milliliters flour; 6 Tbsps unsalted butter (3/4 stick); 237 milliliters white wine or sherry

You can never have too many sauce recipes, so give Basic Turkey Gravy a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 3. One portion of this dish contains about 7g of protein, 25g of fat, and a total of 389 calories. Head to the store and pick up chicken stock, wine, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Pour off the drippings from the roasted turkey into a small heatproof bowl.

Ingredients you will need

Whole Turkey

Equipment you will use

Bowl

Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the drippings aside.

Place the roasting pan across two burners over medium heat.

Equipment you will use

Roasting Pan

Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.

Ingredients you will need

Turkey Necks

Celery

Whole Turkey

Onion

Equipment you will use

Spatula

Frying Pan

Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half.

Ingredients you will need

Sherry

Wine

Equipment you will use

Frying Pan

Add the reserved drippings back to the pan.

Equipment you will use

Frying Pan

Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Sieve

Bowl

Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly.

Ingredients you will need

Broth