Rich Turkey Gravy

sauce thanksgiving bon appétit

N/A

8-10 Servings (Makes about 4 1/2 cups)

Source

Ingredients

3-3 1/2 cups Roasted Poultry Stock warmed

1/2 cup dry white wine, brown ale, Port, or apple cider

1/2 cup all-purpose flour

1-2 teaspoons apple cider vinegar

1 tablespoon soy sauce, brown ale, or Port (optional)

Some chopped fresh herbs (such as thyme or parsley; optional)

Kosher salt, freshly ground pepper

freshly ground pepper

Method

Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.

Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.

Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.