Capture all of those tasty drippings from your roast turkey(whole or parts) in this classic gravy. If you’ve made theMaple Thyme Glaze you’ll have rich, burnished brown drippings to make a darker, slightly sweet gravy.
Recipe by Jennifer MacKenzie, P.H.Ec.
Classic Turkey Gravy
- canola oil (if necessary)
- 1 small onion, finely chopped
- 1 tsp chopped fresh sage
- 1/3 cup all-purpose flour
- 1/3 cup dry white wine
- 1/4 cup turkey pan drippings
- 2 cups turkey or chicken stock (approx.)
- salt and freshly ground pepper
- 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