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Classic Gravy

Classic Gravy and Quick Gravy
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

  • pan juices from the turkey and roasting pan
  • 1/4 cup dry white wine
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 5 cups turkey or chicken broth
  • 1 teaspoons kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
  2. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
  3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 134
  • Fat 9g
  • Sat Fat 5g
  • Cholesterol 20mg
  • Sodium 1271mg
  • Protein 3g
  • Carbohydrate 8g
  • Sugar 0g
  • Fiber 0g
  • Iron 0.5mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Gravy boat
If your gravy looks too pale to you, try a few shakes of soy sauce, keeping in mind that color is only a cosmetic concern, unrelated to flavor.

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