Classic gravy
Votes: 1
Time: 30 min.
After roasting your holiday turkey in the oven, don't drain the rich juices from the roasting pan. They're packed with flavor—the perfect base for a wonderful gravy! Simmer them with a little dry white wine, chicken broth, and flour to thicken, and the gravy is ready. Serve with the turkey and side dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- The juices and fat rendered during roasting of the turkey
- 1/3 cup dry white wine
- Vegetable oil, as needed
- 2/3 cup premium flour
- 6-7 cups lightly salted chicken broth
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Cooking the dish according to the recipe:
- Strain the roasting pan juices into a fat separator or large measuring cup; set aside. Place the empty turkey roasting pan over two burners and heat over medium-high heat. Add the wine and scrape up any browned bits, then simmer until the liquid has reduced by half, about 1 minute. Add the liquid to the glass with the juices.
- Spoon or drain 0.5 cups of fat from the surface of the juices and pour it into a roasting pan. If you don't have enough fat, add enough vegetable oil to reach 0.5 cups. Add the flour and cook, stirring, until the mixture is smooth and golden brown, 2-3 minutes.
- Stir in the skimmed juices and enough broth to make a total of 8 cups of liquid. Bring to a boil and simmer, stirring frequently, until the sauce thickens, 15-25 minutes. Season with salt and pepper to taste.
Exit: 6 tbsp.
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