One of the best things about gravy, besides the fact that it’s frequently a roast turkey’s saving grace, is that you can custom-tailor it to any tastes. One year I added orange zest for a just-bold-enough citrusy kick. Last year we went super-funky and rustic with all the giblets (and then some). This year I find myself in a Riesling phase — dry, not sweet — but I can only imagine a sweet Riesling would make a delicious turkey gravy as well, as would your favorite white wine. The peppercorns add a subtle earthy spiciness that complements the acidity of the wine.
- 3 tablespoons flour
- 3 tablespoons unsalted butter
- 1 large onion, peeled and quartered
- 4 cups turkey or chicken stock
- 1 handful fresh herbs of your choice
- 1 tablespoon whole black peppercorns
- 2 cups Riesling
- 2 cups roasted turkey drippings, topmost layer of fat skimmed off
- In a medium saucepan, bring the stock, wine, onions, peppercorns and fresh herbs to a boil, then reduce and allow to simmer for 20 minutes.
- Meanwhile, melt the butter in another saucepan, then whisk in the flour to make a roux. Cook over medium-low heat, whisking constantly, until the mixture is tan in color, then reduce heat to low.
- Remove the onion, herbs and most of the peppercorns from the stock, (keep a few in because they look nice) and slowly pour the stock into the roux while whisking. When all the stock has been added, add the pan juices and whisk until there are no more lumps. You can use an immersion blender to smooth it out as well.
- Keep on low heat until ready to serve.