This recipe couldn't be simpler. You simply deglaze your roasting pan and thicken the deglazing liquid with a little flour. Wondra flour is a great product to use here, since it's designed not to clump.
This is taken from an Alton Brown instructional video, which unfortunately didn't have a written-out recipe to accompany it.
Turkey gravy from pan drippings
Remove the cooked turkey from the roasting pan. Place the pan on your stovetop and heat it to medium from below with 2 burners.
Add to deglaze the pan:
1 c. red wine
3 c. low-sodium chicken stock
Whisk until all the browned bits have become resuspended. Pour the resulting pan liquid through a strainer into a Pyrex mixing cup.
Skim the fat from the top, and spoon the fat back into the hot roasting pan.
Add and whisk for 1 minute:
1/3 c. Wondra flour
Add the remaining liquid back to the pan. Whisk while simmering until the hot liquid just begins to thicken. (It should coat the back of a spoon.)
Pour into a gravy boat and serve.
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