RICH GRAVY

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Rich Gravy image

To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Yield Makes 6 cups

Number Of Ingredients 5

Vegetables and turkey neck roasted under the Roast Turkey with Herb Butter
1 cup dry white wine
2/3 cup unbleached all-purpose flour
8 cups water
Kosher salt and freshly ground pepper

Steps:

  • Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
  • Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
  • Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.

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