Thanks to Martha (yes, THAT Martha) and her magazine, here's a primer on your gravy for Turkey Day. (My text, not hers.)
- Your pan drippings are the foundation of a good gravy. Baste the bird often, adding 1/2 cup dry white wine 30 minutes into roasting. Watch the pan and add more liquid if necessary to make sure the fats and juices aren't burning.
- You need some stock. While the turkey is cooking, combine 1 turkey neck, 1 stalk of celery, 1 carrot, 1/4 onion, 10 peppercorns, and a bundle of herbs (parsley, rosemary and a bay leaf) in a large saucepan. Add 8 cups water and bring to a boil. Reduce heat and simmer until reduced by half, about an hour. Strain and discard solids. Let cool.
- When the bird is done, transfer to a platter and let rest. Reserve the pan and drippings and continue....
- Slurry it up. Combine 1/4 cup flour and 1 cup stock. Shake, shake, shake.
- Pour the pan drippings into a fat separator and let it do its thing. You want one cup of fat-free drippings.
- Deglaze the roasting pan, setting it across two burners and pour in 1/2 cup dry white wine. Bring to a boil and scrape up the browned bits with a wooden spoon.
- Into the roasting pan, whisk the slurry and remaining stock. Add defatted pan juice and bring to a boil. Cook until thickened, about 12 minutes.
- Strain the gravy and season with kosher salt and ground black pepper.
- Makes a little less than two cups...lots of effort, for not much product, but is SOOOO worth it. After all, there's only one Thanksgiving a year.
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