Thanksgiving: Gravy 101

By JoFClark

Ingredients

• 1/2 cup white wine to roasting turkey 30 minutes into cooking
• Stock
• Turkey neck
• Celery stalk
• Carrot
• 1/2 onion
• 10 peppercorns
• Bundled herbs - parsley, rosemary, dried bay leaves
• 8 cups water
• Slurry
• 1/4 cup all purpose flour
• 1 cup stock

Preparation

Step 1

Baste and watch as turkey cooks
Make a simple stock and bring to a boil, reduce heat and simmer about 1 hour, reducing stock by 1/2
Strain through a fine sieve
Cool
Transfer turkey drippings to stock
Make a slurry by adding flour and stock in a large jar, shaking to mix
Separate fat and juice in a fat separator, about 10 minutes, about 1 cup
Deglaze the turkey pan by adding 1/2 cup white wine and placing over 2 burners
Bring to a boil over medium high heat, scraping up browned bits with a wooden spoon
Whisk in slurry and remaining stock
Pour separated juices into pan bringing to a boil
Cook whisking until thickened, about 12-13 minutes
May strain the gravy before adding salt and pepper