While the main course rests, make the gravy
Classic Turkey Gravy
- After roasting turkey, remove rack from roasting pan. Pour pan drippings into a large liquid measuring cup. Let stand for 2 minutes. Spoon off fat that floats to the top of the cup, reserving 2 Tbsp to 1/4 cup (30 – 60 mL); discard remaining fat. Pour in enough of the stock to the remaining pan juices to make 3 cups (750 mL) total liquid.
- Place the roasting pan on the stove-top over medium heat (use two burners if your roasting pan covers both). If your roasting pan is coated inside and not safe for the stove top, scrape any bits from the pan into a wide saucepan and use that to make the gravy. Return the reserved fat to roasting pan (add some oil, as necessary, to make a thin coating over entire pan) and heat until sizzling. Add onion and sage and sauté for about 3 minutes or until softened and starting to lightly brown.
- Sprinkle with flour and cook, while whisking to make sure flour is incorporated with the fat, for 1 minute. Gradually pour in wine, while whisking. Gradually pour in stock mixture, while whisking to prevent lumps, until incorporated. Bring to a boil, whisking often. Reduce heat and simmer, whisking often, for about 10 minutes or until thickened and reduced to desired consistency. Season to taste with salt and pepper. Reduce heat to low to keep hot while you carve the turkey, then transfer to a warmed gravy boat.Makes: 3 cups (750 mL).Copyright Jennifer MacKenzie and Jay Nutt 2020
Read the full article by Jennifer MacKenzie: How to Plan, Prep and Cook a Feast