Serves 8 people
While the turkey is resting, make the gravy using the juices from the roasting pan and some more turkey or chicken stock. You’ll also need something to thicken the juice, such as cornstarch, potato starch, arrowroot, or a readily soluble flour like Wandra Quick Mixing Flour. You will need to mix the starch with cold water, but you can add Wondra directly to the liquid without dissolving it first. Have everything ready by the burner. Gravy can be made quickly.
Juices from turkey roasting pan
2
pour hot tap water into a cup
3
cup turkey or chicken stock
1/2
cup white or red wine, sherry, port, vermouth, or additional chicken stock
salt and pepper taste
3
Mix 1 tablespoon cornstarch, potato starch, or arrowroot with 4 tablespoons cold water or 3 tablespoons Wandra flour.
1. Lift the turkey from the roasting pan, transfer it to a large plate, cover with a foil blanket, and let it rest. Place a strainer in the pot.
2. Pour hot tap water into the roasting pan and stir to loosen any sediment stuck to the bottom. Pour the roasting pan juices through a strainer.
3. Add white or red wine, sherry, port, vermouth, or additional chicken stock to the pot. Bring to a boil. Simmer for 5 minutes or until the mixture thickens slightly, skimming any fat that floats to the surface. Taste and add more salt and pepper if needed.
4. Stir in cornstarch or other thickener to make the mixture smooth. Pour the thickener into the saucepan and whisk constantly until it boils again. If using Wondra, sprinkle with it and whisk constantly. Simmer for 2 minutes. This will create a thin gravy. If you want a thicker gravy, whisk together 2 more teaspoons of starch and 1 tablespoon of cold water (need to simmer again for 2 minutes).
5. Pour the gravy into a warm sauce boat or bowl.
Cheryl Julian
Serves 8 people
While the turkey is resting, make the gravy using the juices from the roasting pan and some more turkey or chicken stock. You’ll also need something to thicken the juice, such as cornstarch, potato starch, arrowroot, or a readily soluble flour like Wandra Quick Mixing Flour. You will need to mix the starch with cold water, but you can add Wondra directly to the liquid without dissolving it first. Have everything ready by the burner. Gravy can be made quickly.
Juices from turkey roasting pan | |
2 | pour hot tap water into a cup |
3 | cup turkey or chicken stock |
1/2 | cup white or red wine, sherry, port, vermouth, or additional chicken stock |
salt and pepper taste | |
3 | Mix 1 tablespoon cornstarch, potato starch, or arrowroot with 4 tablespoons cold water or 3 tablespoons Wandra flour. |
1. Lift the turkey from the roasting pan, transfer it to a large plate, cover with a foil blanket, and let it rest. Place a strainer in the pot.
2. Pour hot tap water into the roasting pan and stir to loosen any sediment stuck to the bottom. Pour the roasting pan juices through a strainer.
3. Add white or red wine, sherry, port, vermouth, or additional chicken stock to the pot. Bring to a boil. Simmer for 5 minutes or until the mixture thickens slightly, skimming any fat that floats to the surface. Taste and add more salt and pepper if needed.
4. Stir in cornstarch or other thickener to make the mixture smooth. Pour the thickener into the saucepan and whisk constantly until it boils again. If using Wondra, sprinkle with it and whisk constantly. Simmer for 2 minutes. This will create a thin gravy. If you want a thicker gravy, whisk together 2 more teaspoons of starch and 1 tablespoon of cold water (need to simmer again for 2 minutes).
5. Pour the gravy into a warm sauce boat or bowl.
![1. Add water or chicken stock to the cooking liquid in the roasting pan and stir.](https://bostonglobe-prod.cdn.arcpublishing.com/resizer/9USEdn6vAokTIYNiVFWEHPHQvcg=/960x0/cloudfront-us-east-1.images.arcpublishing.com/bostonglobe/6KGCNYRGVYI6FNHNEAQVCJLMXY.jpg)
![2. Strain the vegetables and juices from the roasting pan into a saucepan.](https://bostonglobe-prod.cdn.arcpublishing.com/resizer/IMhmyK9hKvkkzARmFcwBSUN9tfw=/960x0/cloudfront-us-east-1.images.arcpublishing.com/bostonglobe/7WFYSKRGVYI6FNHNEAQVCJLMXY.jpg)
![3. Add red or white wine (or more chicken stock) to the turkey roasting juices.](https://bostonglobe-prod.cdn.arcpublishing.com/resizer/0CmpJ4VwY4N3dnmwFrSd8fsvi3Q=/960x0/cloudfront-us-east-1.images.arcpublishing.com/bostonglobe/Y3O4ERBGVYI6FNHNEAQVCJLMXY.jpg)
![4. Whisk the cornstarch and water (or potato starch, arrowroot, or quick-mix flour) into the pureed pan juices.](https://bostonglobe-prod.cdn.arcpublishing.com/resizer/7DeD98Cp_ND8vFHpI0pvm4d1SfA=/960x0/cloudfront-us-east-1.images.arcpublishing.com/bostonglobe/2VX2UZRGVYI6FNHNEAQVCJLMXY.jpg)
![5. Pour the gravy into a sauce boat or bowl.](https://bostonglobe-prod.cdn.arcpublishing.com/resizer/bXlhJC3kaQVAtqEDIoS6U7ui8jo=/960x0/cloudfront-us-east-1.images.arcpublishing.com/bostonglobe/V5SIH6RGVYI6FNHNEAQVCJLMXY.jpg)
Sheryl Julian can be reached at sheryl.julian@globe.com.