Turkey Gravy

This is one of my easiest gravy recipes that I use many times.

4 cups of turkey stock mixed with the turkey liquid gathered after cooking the turkey.
1 cup of chardonnay or your favourite white wine.
1 teaspoon of poultry seasoning. (you can use more if you like the seasoning stronger)
½ teaspoon black pepper
½ teaspoon red pepper flakes (use less if you like less hot flavour)
¼ teaspoon of garlic powder ( some times I use fresh minced garlic; use powder if you want smooth gravy.)
1 cup of water
1/3 cups of flour
1 teaspoon of Browning gravy sauce

You can use the pan that was use to cook the turkey, the stock and chardonnay are use to deglaze the pan (that is how you get the liquid from the turkey mixed well). Cook over medium high heat until boiling.

When pan is deglaze add seasonings and salt to taste (about 1/8 teaspoon) reduce heat to low and cook and simmer until flavour are mixed well. Add 1 teaspoon of browning gravy sauce and stir in.

Mix well water and flour together to make roux with a whisk. Bring gravy to boil and stir evenly roux mixture continue to stir for about 1 minute or until you see the gravy becoming thick. You want to cook long enough to cook the flour taste out. 1 minute is long enough, don’t let gravy scorch. After gravy is thick you are ready to serve.

This recipe make enough for about 30 servings. Gravy can be stored in container place cool down mixture in refrigerator up to about 2 weeks.

Happy Eating! and Happy Thanksgiving!

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