Turkey Gravy (White Wine Vegetable and Neck)

The flavour base of this gravy comes from the turkey neck, along with carrots, onion, and celery that have roasted beneath the bird, slowly browning and absorbing the turkey drippings. White wine rounds out the flavours, and all-purpose flour provides the thickening. To make a flavourful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stove top.

roasted vegetables and turkey neck from a roast turkey
1 cup dry white wine
⅔ cup all-purpose flour, unbleached
8 cups water
coarse sea salt
black pepper, freshly cracked

Take the finished turkey out of the roasting pan to rest before carving.  Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8-10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)

Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1-2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.

Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes.  Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10-15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.

Makes 6 cups.

Cook's Note:  For best results, use a heavy-duty metal roasting pan with a thick bottom. Disposable aluminum pans cannot be used on the stove top.