A good turkey gravy recipe is essential to your holiday gathering. The key to making a good turkey gravy is deglazing the pan after you roast the turkey with a bit of chardonnay wine.
After you cook the turkey, remove it from the roasting pan and focus on those beautiful crispy juices. You should pour off everything but maybe 5 tablespoons of the fat from the roasting pan.
Once this is done, place the roasting pan over your burner on medium heat. Add about 1/4 cup of chardonnay, scraping up those bits of crispy fat and juices.
Boil for a few minutes, then sprinkle the flour in gradually so it doesn’t clump. Stir rapidly until the flour thickens the sauce.
Add warm chicken broth as needed, until you get your desired consistency. Season to taste with salt and pepper. If you have some sherry wine, it makes a nice little addition at the end!
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Turkey GravyRecipe by Jason Hill – CookingSessions.com
- 5 tablespoons turkey fat and juices from the roasting pan
- 1/4 cup chardonnay
- 1/4 cup chicken broth up to 1-2 cups, as needed
- 5 tablespoons flour
- Salt and pepper to taste
- After you roast the turkey, remove it from the roasting pan and focus on those beautiful crispy juices!
- Pour off everything but maybe 5 tablespoons of the fat from the roasting pan.
- Put the pan over your burner on medium heat. Add the wine, scraping up those beautiful bits of crispy fat and juices and boil for a few minutes.
- Add the flour to the pan in sprinkles so it doesn't clump and stir rapidly until it thickens the sauce.
- Add more chicken broth as needed, until you get your desired consistency.
- Season to your taste with salt and pepper.