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Turkey Gravy with Port Wine
SUBMITTED BY: Angela
Turkey Giblets, without the liver, rinsed in cold water
1 large onion, chopped
2 carrots, sliced
3 stalks of celery, chopped
1 cup dry white wine
pinch of pepper
1 cup Tawny Port
3 T. flour
salt & pepper
While the turkey is cooking in the oven, combine all of the ingedients, except the Port, flour, and seasonings in a medium saucepan, bring to a boil, then simmer until the turkey is cooked. Strain and this is your Turkey stock.
Cook the Turkey on a rack so when you remove it, there are lots of pan juices. Use a measuring cup that separates the fats from the juices.
Take your turkey pan with all of the browned bits and sprinkle with 3 tablespoons of flour. Stir until it forms a paste and make sure the mixture is nice and hot. Deglaze the pan with one cup of good Tawny Port, stir quickly. It should be quite thick. Gradually add the turkey stock, and the pan juices. Add seasoning as needed and create the desired consistency.
As Julia Child said, do not use any wine in the recipe that you would not like to drink or the results could be disastrous.