White Wine Turkey Gravy Food

WHITE WINE GRAVY

Steps:

• While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
• Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
• Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.

LEMON-GARLIC ROAST TURKEY AND WHITE-WINE GRAVY

Steps:

• Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
• Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
• Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
• Preheat oven to 350 degrees F.
• Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
• Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, 30 to 45 minutes more.
• Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
• Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.
• Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
• Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
• NUTRITION INFORMATION: Per serving: 180 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 2 g carbohydrate; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium. Nutrition bonus: Zinc (19% daily value). 0 Carbohydrate Servings Exchanges: 4 lean meat
• TIP: Shopping tip: Look for turkey labeled "natural" or "organic" in natural-foods stores or well-stocked supermarkets. Turkeys labeled "heritage" are also typically "natural." If you can't find one, don't overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

WHITE WINE TURKEY GRAVY

Steps:

• Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

WHITE-WINE GRAVY

Steps:

• While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
• Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
• Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

EASY WHITE-WINE GRAVY

Steps:

• Reserve 3 tablespoons fat from roasting pan; pour off rest of fat. Discard burnt bits on bottom of pan (but reserve brown bits). Place pan on stove across two burners over medium-high heat. Add wine to pan; bring to a boil, scraping up brown bits with a wooden spoon. Pour contents of pan into a measuring cup.
• Heat reserved 3 tablespoons pan fat in a medium saucepan over medium heat. Add flour, whisking into a paste. Cook, whisking occasionally, 5 minutes.
• Add reserved deglazing liquid in a slow, steady stream, whisking to combine. Whisk in stock; bring to a boil. Reduce heat; simmer gravy, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice, and season with salt and pepper. Pour through a fine sieve into a warmed gravy boat.

ROAST TURKEY WITH WHITE-WINE GRAVY

Steps:

• Garnish: large bouquet of mixed fresh herb sprigs.
• Preheat oven to 325°F.
• Rinse turkey inside and out and pat dry.
• Fold neck skin under body and fasten with a small skewer.
• Using small skewers secure wings to body.
• Transfer turkey to a rack set in a roasting pan and melt butter.
• Brush inside of turkey with some butter and season with salt and pepper.
• Put herb sprigs inside body cavity.
• Brush outside of turkey with remaining butter and season with salt and pepper.
• Loosely tie drumsticks together with kitchen string.
• Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175°F and juices run clear when thigh is pierced.
• Transfer turkey to a heated platter and reserve juices in pan.
• Remove skewers and discard string.
• Let turkey stand 30 minutes.
• While turkey is standing, make gravy:.
• Finely chop onion.
• Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing).
• On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup.
• Add 4 cups stock and bring to a simmer.
• Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes.
• Stir in flour and cook roux over moderately low heat, whisking, 3 minutes.
• Bring wine mixture to a simmer.
• Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes.
• Whisk in additional stock to thin gravy to desired consistency.
• Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
• Roast, uncovered, in the preheated oven for 1 hour.
• Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
• Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
• Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.

ROAST TURKEY WITH WHITE WINE GRAVY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry with paper towels. Turn turkey breast side down; fold wing tips under. Pull out excess fat from neck cavity and reserve. Spoon 3 cups stuffing into neck cavity. Pin down neck-skin flap with skewers to enclose stuffing. Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper. Place turkey, breast side up, on rack in roasting pan. Spoon remaining 6 cups stuffing into main cavity. Pin with skewers to enclose stuffing. Tie legs together to hold shape. Rub 4 tablespoons butter over turkey. Sprinkle with salt and pepper. Add reserved turkey fat and 2 cups Turkey Stock to pan.
• Cover breast with heavy-duty foil. Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates. Remove foil. Roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer turkey to platter and let stand 20 minutes.
• Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat. Return 1/2 cup fat to roasting pan. Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups. Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Cook until mixture is smooth and golden, whisking constantly, about 4 minutes. Pour in wine, then whisk in stock mixture. Simmer until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

WHITE WINE BASTED TURKEY

Steps:

• Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
• For step-by-step photos, see our Roast Turkey and Gravy feature.
• Rinse turkey with cool water, and dry with paper towels.
• Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven.
• Heat oven to 450°.
• Combine melted butter and white wine in a bowl.
• Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
• Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
• Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
• Fold wing tips under turkey.
• Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
• (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
• Fold neck flap under, and secure with toothpicks.
• Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
• Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
• Place turkey, legs first, in oven.
• Cook for 30 minutes.
• Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
• Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
• Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth.
• Turn roasting pan so that the breast is facing the back of the oven.
• Baste turkey with pan juices.
• If there are not enough juices, continue to use butter and wine.
• The skin gets fragile as it browns, so baste carefully.
• Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
• Do not poke into a bone.
• The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
• The breast does not need to be checked for temperature.
• If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
• Meanwhile, make the gravy.
• Pour all the pan juices into a glass measuring cup.
• Let stand until grease rises to the surface, about 10 minutes, then skim it off.
• Meanwhile, place roasting pan over medium-high heat.
• Add 1 cup dry red or white wine, or water, to the pan.
• Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
• Add giblet stock to pan.
• Stir well, and bring back to a boil.
• Cook until liquid has reduced by half, about 10 minutes.
• Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
• You will have about 2 1/2 cups of gravy.
• Season to taste, strain into a warm gravy boat, and serve with turkey.

ROAST TURKEY WITH WHITE-WINE GRAVY

Steps:

• Preheat oven to 325° F.
• Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
• While turkey is standing, make gravy:
• Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

WHITE WINE TURKEY BRINE, SIMPLE

Steps:

• Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
• Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
• Bring to a boil and boil 10 minutes.
• Remove from heat and cool too room temp; stir in wine.
• Add turkey; brine for 12 to 24 hours.
• Remove the turkey and rinse very well in cold water.
• Butter or oil the skin and roast as usual.

QUICK WHITE-WINE GRAVY

Steps:

• Pour drippings from pan into a bowl; skim fat and discard onion. Set pan across 2 burners over medium-high. Add wine.
• Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 4 minutes.
• Add flour and reserved drippings and whisk to combine.
• Continue whisking until flour is fully cooked, 2 to 3 minutes.
• Slowly whisk in broth, then 1 cup water. Cook, whisking, until gravy thickens, 15 minutes.
• If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm (thin with water if desired).

LEMON WHITE WINE TURKEY STEAK (OR CUTLET!)

Steps:

• Slice the onion as if you were making VERY thin onion rings, do not chop it.
• Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned.
• While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour.
• Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it.
• Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions.
• Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes.
• **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.

GRAVY FOR THE CHRISTMAS TURKEY

Steps:

• Pour away any excess fat from the turkey roasting tin but keep the onion halves (if using our Roast turkey with citrus butter recipe). Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.
• Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Sieve and season before serving alongside your Christmas turkey.

DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007

Steps:

• prep - 20 minute.
• cook - 2 1/2 hours.
• makes 4 cups gravy (without added drippings).
• Preheat oven to 425°F.
• In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
• Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
• When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
• Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
• Add wine mixture to sauce pot with the wings; bring to a boil.
• Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
• Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
• If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
• Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
• In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
• Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
• Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
• NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
• Reduce wine to 1 cup.
• Bring volume of broth to 6 cups instead of 4 cups.
• Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.