MAKE-AHEAD TURKEY GRAVY

MAKE-AHEAD TURKEY GRAVY image

Yield 1 to 1 1/2 cups

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter
1/2 cup flour
4 cups defatted turkey stock, warmed
1/2 cup dry red wine
Salt
Freshly ground black pepper
1 to 1 1/2 cup turkey pan drippings

Steps:

Melt the butter in a large, heavy-bottomed saucepan over medium heat, watching carefully so it does not burn. Add the flour slowly, whisking briskly until bubbles form and the mixture thickens and turns golden brown. Add the stock and wine, whisking until the flour-butter roux is well blended. Cook for 15 to 20 minutes or until no flour taste remains. Season with salt and pepper to taste. (At this point, the mixture can be covered and refrigerated for up to 2 days.) To finish the gravy, strain the pan juices/drippings from a roasted turkey into a fat separator and pour the defatted drippings into the gravy mixture, stirring to combine. Taste and adjust seasonings; if the gravy is too thin, increase the heat and reduce the gravy for several minutes to the desired thickness. Transfer to a warmed gravy boat and serve.