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Thanksgiving: Basic Turkey Gravy

Source of Recipe


From "The Everyday Turkey Cookbook"






List of Ingredients



• Pan juice from roasted turkey
  
• About 4 cups turkey stock or chicken broth
  
• 1/2 cup white wine
  
• 6 Tbsp all-purpose flour
  
• 1/2 cup whipping cream
  
• Salt and freshly ground pepper to taste
  
• Finely chopped cooked turkey giblets (optional)
  






Instructions



1. Strain pan juice, skim off fat from juices and set aside. Reserve 6 tablespoons of the fat. Measure juice and add enough stock to make 4 cups; set aside.
   
   
2. Add wine to turkey roasting pan and heat on top of stove over high heat, scraping up browned bits that cling to pan. Boil liquid until reduced by half, about 3 minutes, and reserve.
   
   
3. In a large saucepan, combine reserved fat and flour; cook over medium heat, stirring constantly, about 3 minutes. Whisk in wine mixture from pan and stock. Bring to a boil, stirring constantly. Reduce heat and simmer about 5 minutes, or until gravy has thickened. Stir in cream and heat through. Season with salt and pepper. Add giblets, if desired. Serve hot.
   
   Makes about 3 cups.