Rich Pan Gravy for Turkey |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Food & Wine, 2001. You can prepare this through the fist step (you will need the giblets, neck and wing tips from a turkey) and then you can keep that in the refrigerator for 3 days prior to cooking the turkey (you need the pan juices to continue). It was hard to estimate time so I guessed. Read through and you will get an idea. Ingredients:
2 teaspoons vegetable oil |
2 turkey wings, use the tip of the wings, giblets and neck, cut into 1 inch pieces |
1 medium onion, coarsely chopped |
4 cups water |
pan juices, reserved from the cooked turkey |
1 cup dry white wine |
3 tablespoons cornstarch |
1/2 cup water, to be mixed later with the cornstarch |
fresh ground pepper, to taste |
Directions:
1. Heat the oil in an enameled cast-iron casserole . Add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes. Cover and cook over low heat for 20 minutes. Add 4 cups water and bring to a boil. Cover partially and simmer until reduced to 3 cups, about an hour. Strain into a medium saucepan and strain off the fat.
2. * you can store this turkey broth in the refrigerator up until 3 days.
3. Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.
4. Set the roasting pan over 2 burners on moderately high heat and add the wine and boil it for 2 minutes, scraping the bits and pieces from the turkey roasting pan.
5. Scrape the contents of the pan into a strainer set over the turkey broth and press down on them.
6. Bring the broth to a boil.
7. Mix the cornstarch with the remaining 1/2 cup of water until smooth; then whisk this slurry into the boiling broth.
8. Reduce the heat to low and simmer until lightly thickened, about 2 minutes.
9. Season with pepper, pour into a gravy boat and serve.
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