Welcome to Turkey Week at Family Balance Sheet. We will be thawing, roasting, making gravy and stock and of course eating. Enjoy!
This recipe serves 4-6 people. Adjust the ingredients to make more gravy for a larger crowd.
After your roasted turkey has cooled to slightly, move it to another pan/tray to finish resting and to carve.
Remove all but 3 Tbsp of turkey fat from roasting pan, leave any brown bits in pan.
Place roasting pan over 2 burners and heat both burners to medium. I used a front and back burner and it worked out well. If you are not comfortable with cooking the gravy this way, simply use a sauce pan, just be sure to scrap as much of the brown bits into the pan. That is where so much flavor comes from.
Add 3 Tbsp flour to the fat and whisk together to prevent burning and to form a paste, about 2 minutes. Mixture will bubble.
Add 1 1/2 Cups turkey stock and 1/2 Cup white wine. If you do not have wine, replace with stock. You can use chicken stock if you don’t have turkey stock.
Continue whisking, scraping the bottom of pan and bring to a boil until gravy thickens, about 3 minutes.
To remove any brown bits, pour gravy through a fine sieve, buthis is not necessary.
Serve with your favorite Roasted Turkey and all of the fixins’.
Enjoy all of the posts from Turkey Week 2010:
- How Much Turkey Will I Need?
- How To Thaw A Turkey
- Roasted Turkey with Fresh Herbs and Lemon
- To Stuff or Not To Stuff
- How To Make Turkey Gravy
- How To Make Turkey Stock
- Turkey Chili Potpie
- Turkey, Kale & Orzo Soup
- Baked Turkey, Macaroni & Cheese
Thanks for reading FamilyBalanceSheet.
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