Here's a basic but really tasty gravy that you can use to augment
our grilled turkey recipe. Really, it could
be used with any bird, so experiment away.
After you've tried it, mail me with how it turned out!
1 pan in which a turkey was cooked
6 tablespoons collected turkey fat (subtitute: melted butter)
6 tablespoons all-purpose flour
4 cups chicken stock and pan juices
1/2 cup dry white wine
Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits
in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim
off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat.
Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan. Sprinkle the flour into the pan. Cook the mixture, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally.
If the gravy seems to thin (don't forget that it will thicken as it cools too), simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper to taste then strain (or not). Me, I just use a stick blender to mince everything up in the pan.