RICH TURKEY GRAVY

By porklion

Ingredients

• Roasting pan with pan drippings from roasting turkey (click for recipe)
• (or more) Roasted Poultry Stock (click for recipe), warmed
• dry white wine, brown ale, Port, or apple cider
• all-purpose flour
• apple cider vinegar
• soy sauce, brown ale, or Port (optional)
• Some chopped fresh herbs (such as thyme or parsley; optional)
• Kosher salt and freshly ground black pepper

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock.

Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.

Whisking, gradually ladle warm stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.