Thanksgiving Day Gravy
Thanksgiving dinner just isn’t complete without a delicious gravy to smother your mashed potatoes, dressing, and turkey. I’ve used this homemade gravy for years and it never disappoints. That said, making this gravy is an all day event, so start early!
Ingredients
- 1 Bottle of white wine (I usually use a Riesling)
- 2 tbsp Magical Meat Sprinkles
- 2 stick Butter
- 1 Large Onion
- Several stalks of celery
- Several peeled carrots
- 1 cup Flour
- c Drippings from roasted or smoked turkey
- Turkey neck and giblets
Instructions
- In a large pot, place your turkey giblets, turkey neck, celery, quartered onion, peeled carrots, and 2-3 TBSP of Magical Meat Sprinkles.
- Cover the ingredients with water and bring to a boil. Reduce heat to simmer. Let this simmer ALL DAY adding water as necessary. This becomes your stock.
- When your turkey is done cooking, pour all of the captured liquids into a different large glass measuring cup. Allow it to separate.
- Once it separates, ladle off the separated fat. You can discard the ladled off fat. Set the remaining “crud” aside.
- There will be remaining remnants in the roasting pan that are stuck or burnt on. YOU WANT ALL OF THIS. Two options to keep it. 1) use this pan to make the gravy in or 2) scrape it well and place it all in a large stove top pot (not the same pot that you have boiling the water from step 2). This new pot will be your gravy pot.
- Place the gravy pot over medium heat, add 2 sticks of butter and whisk it all together to loosen up some of the crud.
- Once the butter is melted, increase the heat to high. Start whisking constantly.
- Start adding flour one heaping tablespoon at a time while whisking. Continue adding flour until you have a bubbly, pasty texture.
- Continue whisking to remove any lumps of flour, about 4-5 mins.
- Add half a bottle of wine. Keep whisking. With the temperature still on high, the alcohol will boil off quickly. Let it reduce about 1/4.
- Add in the “crud” that is in the measuring cup.
- Start ladling in liquid from your stock to begin thinning out the gravy. Keep the heat high enough to bring it to a boil.
- Continue ladling in stock until you reach your desired consistency. The gravy will continue to thicken, so I tend to make it thinner than I typically think it should be.
- Reduce the heat to keep it warm.
- OPTIONAL: Remember the giblets and turkey neck. Fish them out of the stock pot and finely cut up on a cutting board. Add them to the gravy for additional flavor and texture.
Notes
- For the white wine, don't use cooking wine. Pick a wine that you would gladly drink. In fact, you'll have half a bottle remaining…so drink it.
- If you thin out your gravy too much, in a medium sized bowl or measuring cup, add some of the stock with flour to create a thickening agent. Whisk it to remove lumps and then slowly add back to the gravy to thicken.
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