Turkey Gravy (MS)

By LDenvir

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup all-purpose flour
• Roasting pan with turkey drippings
• 3/4 cup dry white wine
• 4 cups Turkey Stock
• Coarse salt and freshly ground pepper

Preparation

Step 1

Melt butter in a small saucepan over medium heat. When butter begins to bubble, whisk in flour. Cook, whisking often, until flour is cooked through and has a nutty fragrance, 10 to 15 minutes. Remove roux from heat and let cool to room temperature. Use roux immediately or transfer to an airtight container and keep refrigerated, up to 1 month.

Pour pan drippings into a fat separator to remove fat; set aside. Alternatively, pour pan drippings into a glass bowl and use a spoon to remove fat from top of drippings; set aside.


Place reserved roasting pan over 2 burners on medium heat. Pour wine into pan; using a wooden spoon, stir, scraping up bottom bits from pan. Let cook until wine is reduced to 3 tablespoons, about 2 minutes; add reserved pan drippings. Add 4 cups hot turkey stock and bring to a boil. Whisk in 4 to 5 tablespoons roux mixture and return to a boil; let simmer until gravy is thick, adding more roux if necessary. Season with salt and pepper.

Variations
For even more flavor, use this recipe to make Sarah's Mixed-Mushroom Gravy with Herbs and Madeira, Cognac and Grainy Mustard Turkey Gravy, or Turkey Gravy with Fresh Herbs.

4 cups Turkey Gravy
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons shallots, finely chopped
6 ounces assorted mushrooms, such as white button, crimini, chanterelle, and oyster, coarsely chopped
3 tablespoons Madeira
1 teaspoon thyme leaves
Coarse salt and freshly ground pepper
Directions

In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer.

Meanwhile, heat butter and olive oil in a medium skillet over medium heat. Add shallots and cook, stirring, until soft and translucent, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.

Stir in Madeira and bring to a boil. Cook until Madeira is reduced to about 2 tablespoons; stir in thyme and season with salt and pepper. Stir mushroom mixture into simmering gravy; serve.