Photo: Michael Graydon and Nikole Herriott
While the turkey roasts, it releases tons of concentrated flavor into the pan -- this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work.
- Roasting pan with pan drippings from roasting turkey
- 3 cups (or more) Roasted Poultry Stock, warmed
- 1/2 cup dry white wine, brown ale, Port, or apple cider
- 1/2 cup all-purpose flour
- 1-2 teaspoon apple cider vinegar
- 1 tablespoon soy sauce, brown ale, or Port (optional)
- Some chopped fresh herbs (such as thyme or parsley; optional)
- Kosher salt and freshly ground black pepper
Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.