Ingredients
Directions
Step 1. Roast 12-pound turkey to yield about 1 cup drippings (Note: if you estimate you have less, add 4 tablespoons butter to roasting pan)
Step 2. Place pan over medium heat until drippings start to bubble. Add ¼ cup flour. Whisk to form a paste. Cook for 3 to 4 minutes or until flour is browned.
Step 3. Add ½ cup dry white wine, which helps deglaze pan and adds flavor. Cook, whisking constantly, for 1 minute to cook off alcohol. (Note: if you don’t want to use wine, add 1 tablespoon tomato past to help deglaze pan and add complexity.
Step 4. Slowly add 2 cups turkey stock, whisking constantly. Cook until gravy is caramel colored. (Note: add more stock as needed to achieve desired consistency.)
Step 5. To finish gravy, whisk in 3 tablespoons butter, cut into small pieces and added piece by piece. (Note: this makes a shiny gravy). Season with salt and pepper. Serve
Variations:
To make mushroom gravy add mushrooms after step 2. Cook mushrooms until juices are released.
To include diced giblets, add them after adding wine in step 3..
For richer gravy, use brandy or cognac instead of wine in step 3.
To season with fresh herbs, add them after step 4.