The gravy is what makes everything comes alive, at least, this is how I feel. If you know al ittle bit about me and us at lellopetrelo.com, you know that we value true natural flavors and we don't like to complicate beautiful simple things. With that in mind and the help of the New York Times Cooking team, we found a recipe that we tried and it is wonderful. The author of this one is Sam Sifton.
A simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a light roux (no lumps!), then hitting it with stock and wine, salt and pepper. Some may wish to add cream, or other spices. Decant the gravy into a warmed boat or beaker, rather than into a cold one, and serve immediately.
Yield 5 to 6 cups
- 7 tablespoons turkey fat, left in roasting pan
- 6 tablespoons flour, preferably instant or all-purpose
- ½ cup white wine
- 4 to 5 cups turkey stock or chicken stock
- Kosher salt and black pepper
- Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
- Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper