Turkey Gravy

By Tincard

Ingredients

• Gravy:
• 4 cups turkey broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback

Preparation

Step 1

Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback