Ultimate Gravy Recipe

ultimate-gravy-thanksgiving
Photo by Roland Bello
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  • Serves 12
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 117 calories
    • Fat 9 g (6g saturated fat)
    • Cholesterol 23 mg
    • Sodium 218 mg
    • Protein 2 g
    • Carbohydrate 4 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 6 mg

Once you remove the turkey, place the roasting pan across 2 burners over medium heat. Cook, stirring occasionally, until the vegetables darken and the liquid is nearly evaporated, 10 to 12 minutes. Add the wine and cook, scraping up any brown bits stuck to the pan, until the wine is reduced by half, 2 to 4 minutes. Remove from heat.

Meanwhile, melt the butter in a large pot over medium heat. Sprinkle with the flour and whisk to create a smooth paste (called a roux). Cook, whisking frequently, until golden brown, 4 to 5 minutes. Whisk in the broth. Pour the liquid from the roasting pan through a mesh strainer into the pot and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.

Season the gravy with 3/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm over low heat until ready to serve. 

Ingredients

  1. Check Roasting pan and its contents from the turkey
  2. Check 1 cup dry white wine
  3. Check 5 tablespoons unsalted butter
  4. Check 1/3 cup all-purpose flour
  5. Check 3 cups low-sodium chicken broth
  6. Check Kosher salt and black pepper

Directions

  1. Once you remove the turkey, place the roasting pan across 2 burners over medium heat. Cook, stirring occasionally, until the vegetables darken and the liquid is nearly evaporated, 10 to 12 minutes. Add the wine and cook, scraping up any brown bits stuck to the pan, until the wine is reduced by half, 2 to 4 minutes. Remove from heat.
  2. Meanwhile, melt the butter in a large pot over medium heat. Sprinkle with the flour and whisk to create a smooth paste (called a roux). Cook, whisking frequently, until golden brown, 4 to 5 minutes. Whisk in the broth. Pour the liquid from the roasting pan through a mesh strainer into the pot and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
  3. Season the gravy with 3/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm over low heat until ready to serve.