Turkey Gravy with White Wine

Turkey Gravy with White Wine
Turkey Gravy with White Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Turkey Giblet Stock:

  • 1

    celery rib

  • 1

    carrot

  • 1

    onion

  • 5

    cups chicken broth

  • 6

    cups water

  • neck and giblets (excluding liver) from a 12-to-14 pound turkey

  • 1

    bay leaf

  • 8

    sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram

  • 1

    teaspoon black peppercorns

  • Gravy:

  • 1

    large onion

  • 1 1/2

    cups dry white wine

  • 4

    cups Turkey Giblet Stock plus additional for thinning gravy

  • 1/3

    cup all-purpose flour

Directions

Turkey Giblet Stock: Coarsely chop celery and carrot and quarter onion. In a large, deep saucepan bring broth and water to a boil with celery, carrot, onion, neck, and giblets, skimming froth. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead and cooled completely, uncovered, before being chilled or frozen in an airtight container. Gravy: While turkey is standing, make gravy. Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan. In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat. Garnish turkey with herb bouquet and serve with gravy.

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