Best Riesling Gravy Recipes

MAPLE-SYRUP-GLAZED ROAST TURKEY WITH RIESLING GRAVY

Steps:

• Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
• Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
• Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
• Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees in the leg and 170 degrees in the breast, about 3 hours.
• During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
• Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
• In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
• Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
• Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.

ALSATIAN-BRINED TURKEY WITH RIESLING GRAVY

Steps:

• In a large pot, bring 4 cups of the water to a boil. Add 1 1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves. Stir until salt and sugar are completely dissolved. Remove pot from heat.
• Line a container large enough to hold the turkey with two sturdy plastic bags. Put the turkey into the bags, neck first. Pour the warm brine over the turkey. Add 1 1/2 cups of the Riesling and 4 quarts of the cold water. Seal the bags; press out as much air as possible. Refrigerate for 2 days.
• On Thanksgiving morning, preheat the oven to 350°. Drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature. If your family or guests are salt sensitive be sure to wash the turkey very well under cold water and dry completely with paper towels. Discard brine.
• Add the quartered onion, garlic and 1 cup of water to the pan and roast the turkey for 1 1/2 hours. Add the remaining 1 cup of water to the pan and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted into an inner thigh registers 165°. Cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly.
• Transfer the turkey to a cutting board. Strain the pan juices into a measuring cup and skim off the fat; reserve 3 tablespoons of the fat. In a bowl, mix the reserved fat with the flour until a paste forms.
• Place roasting pan over 2 burners and heat until sizzling. Add 1 cup of Riesling and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom and sides of the pan. Strain the wine into a medium saucepan and boil until reduced to 1/4 cup, about 5 minutes. Add the stock and the reserved pan juices and bring to a boil. Whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains, about 10 minutes. Season with salt and pepper.
• Carve and serve with the Riesling gravy on the side.

RIESLING GRAVY

Steps:

• Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, 10 minutes. Pour off fat.
• Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes. Add the reserved juices and 4 cups stock, and bring to simmer.
• Meanwhile, whisk together remaining 1/2 cups stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
• Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat.

ROAST TURKEY WITH RIESLING GRAVY

Steps:

• Rub all over with 2 tablespoons of the butter and salt and pepper. Spread the remaining vegetables in a large roasting pan;set the turkey on top. Add 1 cup of the Turkey Stock to the pan. Roast for 1 1/2 hours, basting generousl, adding 1 more cup of stock to the pan after 1 hour. Add another 1/2 cup of stock to the pan;d cover the turkey breast loosely with foil. Reduce the oven to 325º. Roast the turkey for 1-1/2 hours longer, or until an instant-read thermometer inserted in the inner thigh reaches 165º; baste often and add another 1/2 cup of stock to the pan after 1 hour. If the turkey isn't nicely browned, remove the foil for the last 30 minutes of cooking. Turn the oven off and leave the turkey in for about 1 hour, or until the temperature of the inner thigh reaches 180 degrees. Transfer the bird to a large platter, cover loosely with foil and let rest for up to 1 hour. Meanwhile, strain the roasting juices into a medium saucepan; reserve vegetables. Add remaining 3 cups stock to the pan and bring to a simmer, skimming as necessary. In a large nonreactive saucepan, melt remaining 3 tablespoons butter. Add reserved vegetables and stir in flour. Cook the mixture over moderate heat, stirring frequently, until very thick and brown, about 5 minutes. Stir in the wine and cook, stirring frequently, until very thick again. Gradually whisk hot stock and roasting juices into the gravy base and simmer over low heat for 10 minutes, stirring often. Strain into a medium saucepan and simmer gently over low heat for about 15 minutes, skimming occasionally; you should have about 4 cups. Add stock if the gravy is too thick. Finely chop the reserved giblets that were cooked in the stock and stir them into the gravy; simmer for 5 more minutes, stirring occasionally. Season with salt and pepper and keep warm. Discard the string and the vegetables from the turkey. Garnish the bird with the sage and thyme sprigs. Carve the turkey at the table and pass the gravy alongside.

RIESLING GRAVY

Steps:

• Place roasting pan over burners (or a deep skillet).
• add Riesling and simmer for 2 minutes
• Add the drained and fat separated roasting juices and 4 cups turkey stock to the wine and bring to a simmer
• meanwhile, whisk together remaining 1/2 cup stock and the flour in a bowl until smooth.
• Whisking constantly, slowly add flour mixture to the pan. simmer until gravy is reduced by half and coats the back of the spoon, 10 to 12 minutes