Adam Rapoport shared Bon Appétit's Thanksgiving menu, which includes: Spatchcocked Turkey with Anise and Orange, Rich Turkey Gravy, Brussels Sprout Leaves with Chorizo and Toasted Almonds, and Extra-Buttery Mashed Potatoes.
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.
Reprinted with permission from Bon Appétit.
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