Poultry Gravy
This gravy is AMAZING and so easy to make. The roasting pan juices enhance the flavors, but simple stock will do just fine. I hope you enjoy 😋
Ingredients
- 3 TBS butter, see my Garlic & Herb Compound Butter for added goodness 😋
- 3 TBS all purpose flour
- 2 cups stock, either the roasting pan juices and/or turkey or chicken stock
- 1/2 cup white wine, I used Sauvignon Blanc
- 1 TBS lemon juice
- Couple splashes Worcestershire Sauce
- Salt & Pepper, for seasoning
Instructions
- Begin by melting your butter in a medium saucepan on medium heat.
- This is an optional step if you've used a compound butter, like my Garlic & Herb and want to remove the herbs - Strain the butter once the butter has been flavored and return the butter to the burner.
- Now slowly add your 1TBS at a time. Continue to whisk and cook off the flour, 5-10 minutes.
- Now slowly add your pan juices and/or stock, 1/2 cup at a time, continuing to whisk.
- Add your white wine and cook off the alcohol, 5-10 minutes.
- Finish with the lemon juice and Worcestershire Sauce.
- Give the gravy one final taste and adjust the flavors or salt & pepper, as needed.
- Ladle warm into a gravy boat and serve with your turkey and mashed potatoes.
Notes
- Add your stock slowly and in phases until you reach your desired thickness, keeping in mind you'll be finishing the gravy with white wine.
- Add lemon zest to add extra zing and citrus.
- Don't forget to visit my Garlic & Herb Compound Butter post.