White Wine Turkey Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE WINE GRAVY



White Wine Gravy image

Lump-free gravy doesn't have to be hard to make. Amanda Haas teaches you how to get velvety results using the pan drippings from her Classic Roast Turkey.

Provided by Food Network

Categories     condiment

Time 20m

Yield 8 servings

Number Of Ingredients 8

Pan drippings from Classic Roast Turkey, see Classic Roast Turkey recipe
1/2 cup finely chopped shallots
2 cups dry white wine
2 cups chicken or turkey stock, more or less as needed (see Step 2)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste

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.

WHITE WINE TURKEY GRAVY



White Wine Turkey Gravy image

This is a savory and delicious turkey gravy with a sophisticated taste that everyone will love.

Provided by SarahGColey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 35m

Yield 18

Number Of Ingredients 6

5 cups turkey drippings
1 cup dry white wine
1 tablespoon dried rosemary
1 tablespoon ground black pepper, or to taste
3 tablespoons cornstarch, or as needed
salt to taste

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.

Nutrition Facts : Calories 530.5 calories, Carbohydrate 1.9 g, Cholesterol 58.1 mg, Fat 56.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 16.8 g, Sodium 1.1 mg, Sugar 0.1 g

LEMON-GARLIC ROAST TURKEY AND WHITE-WINE GRAVY



Lemon-Garlic Roast Turkey and White-Wine Gravy image

The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that's been "enhanced" with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.

Provided by Food Network

Categories     main-dish

Time P1DT2h20m

Yield 12 servings

Number Of Ingredients 12

10 cloves garlic, divided
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup kosher salt
1 12-pound natural or organic turkey (see Shopping Tip)
1/4 cup freshly grated lemon zest
1/4 cup packed fresh oregano leaves
2 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine or dry vermouth
1 14-ounce can reduced-sodium chicken broth

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

ROAST TURKEY WITH WHITE WINE GRAVY



Roast Turkey with White Wine Gravy image

The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.

Provided by Adam Dolge

Categories     Baked & Roasted Turkey Recipes

Time P1DT3h30m

Number Of Ingredients 18

1 12- to 14-pound turkey, thawed if frozen (see Tip)
1 tablespoon finely chopped fresh parsley, plus 1/2 cup leaves, divided
1 tablespoon finely chopped fresh rosemary, plus two 2-inch sprigs, divided
1 tablespoon finely chopped fresh thyme, plus 6 sprigs, divided
1 tablespoon finely chopped sage, plus 6 leaves, divided
1 tablespoon kosher salt
1 teaspoon ground pepper
4 large onions, coarsely chopped, divided
6 large carrots, coarsely chopped, divided
6 large stalks celery, coarsely chopped, divided
6 cloves garlic, peeled, divided
4 black peppercorns
8 cups water
1 lemon, halved
2 tablespoons extra-virgin olive oil
1 (750 milliliter) bottle dry white wine
½ cup all-purpose flour, divided, or 1/3 cup cornstarch
¼ cup finely chopped mixed fresh herbs, such as parsley, sage, rosemary and/or thyme

Steps:

  • To brine turkey: Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.
  • Meanwhile, prepare stock: Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.
  • When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.
  • Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.
  • Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.
  • While the turkey rests, make gravy: Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat. If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings-reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes. If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.
  • Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.

Nutrition Facts : Calories 366 calories, Carbohydrate 8 g, Cholesterol 147 mg, Fat 12 g, Fiber 1 g, Protein 42 g, SaturatedFat 3 g, Sodium 636 mg, Sugar 1 g

ROAST TURKEY WITH WHITE-WINE GRAVY



Roast Turkey With White-Wine Gravy image

We make a different turkey recipe every year for Thanksgiving. This is one that went over well with the family. From Gourmet November 1997.

Provided by lazyme

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 8

12 lbs turkey (reserving neck and giblets,but excluding liver, for making stock)
1/2 cup unsalted butter (1/2 cup)
8 sprigs mixed fresh herbs (such as thyme, sage, rosemary, and marjoram)
1 1/2 cups water
1 large onion
1 1/2 cups dry white wine
4 cups turkey giblet stock
1/3 cup all-purpose flour

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.

Nutrition Facts : Calories 1254.7, Fat 66.2, SaturatedFat 22.7, Cholesterol 493.6, Sodium 448, Carbohydrate 7, Fiber 0.4, Sugar 1.2, Protein 139.9

ROAST TURKEY WITH WHITE-WINE GRAVY



Roast Turkey with White-Wine Gravy image

Categories     Herb     turkey     Roast     Sauté     Thanksgiving     White Wine     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 10

12-to-14 pound turkey (reserving neck and giblets, but excluding liver, for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram
1 1/2 cups water
For gravy
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy
1/3 cup all-purpose flour
Garnish: large bouquet of mixed fresh herb sprigs

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.

ROAST TURKEY WITH WHITE WINE GRAVY



Roast Turkey with White Wine Gravy image

Categories     Poultry     turkey     Roast     Thanksgiving     White Wine     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 6

1 18- to 20-pound turkey, excess fat from tail reserved; neck, heart and gizzard reserved for Turkey Stock
9 cups Oyster Stuffing with Shiitake Mushrooms and Leeks
6 tablespoons (3/4 stick) butter, room temperature
5 cups (about) Turkey Stock
1/2 cup all purpose flour
1 cup dry white wine

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.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY



Moist Turkey Breast with White Wine Gravy image

I modified a favorite dish for slow cooker ease. It's moist and tender each time and perfectly complemented by the white wine gravy. It's best with drinking wine, not cooking wine. -Tina MacKissock, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 cup white wine
1 medium apple, chopped
1/2 cup sliced fennel bulb
1/3 cup chopped celery
1/3 cup chopped carrot
3 garlic cloves, minced
1 teaspoon ground mustard
1 bay leaf
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 package (3 pounds) frozen boneless turkey breast roast, thawed
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/2 cup half-and-half cream

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.

Nutrition Facts : Calories 238 calories, Fat 3g fat (1g saturated fat), Cholesterol 113mg cholesterol, Sodium 102mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein. Diabetic Exchanges

QUICK WHITE-WINE GRAVY



Quick White-Wine Gravy image

Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes 3 1/2 cups

Number Of Ingredients 5

Roasting pan with turkey drippings from Roast Turkey with Rosemary and Lemon
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup all-purpose flour
4 cups low-sodium or homemade chicken or turkey broth, warmed
Coarse salt and ground pepper

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).

Nutrition Facts : Calories 37 g, Protein 1 g

WHITE-WINE GRAVY



White-Wine Gravy image

You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 35m

Number Of Ingredients 5

Drippings from Herb-Rubbed Turkey
1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Coarse salt and freshly ground pepper

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.

Nutrition Facts : Calories 64 g, Protein 3 g

STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY



Stuffed Boneless Turkey Breast With White Wine Gravy image

Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of - or alongside, if you have a large group - a traditional Thanksgiving turkey. Don't fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.

Provided by Julia Moskin

Categories     roasts, main course

Time 3h

Yield 12 to 16 servings

Number Of Ingredients 9

1 whole bone-in turkey breast, 10 to 14 pounds
Salt and ground black pepper
4 to 8 ounces unsalted butter
1 recipe any bread stuffing, (like Porcini Bread Stuffing or see Melissa Clark's Stuffing Guide)
1 onion, roughly chopped
1 carrot, roughly chopped
Turkey stock
1/4 cup all-purpose flour
1 cup white wine or vermouth, or additional stock

Steps:

  • Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
  • Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
  • Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
  • Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
  • Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
  • Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
  • Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
  • Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
  • Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
  • After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
  • When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
  • Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
  • To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 3 grams, TransFat 0 grams

DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007



Do Ahead White Wine and Sage Turkey Gravy - 2007 image

From the October 2007 issue of Good Housekeeping Magazine. An updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy" (recipe # 42402). For extra added flavor, add pan juices from the roasted turkey (or thin with homemade or canned chicken or turkey broth) when reheating the gravy.

Provided by Dee514

Categories     Sauces

Time 2h50m

Yield 4 cups (approx)

Number Of Ingredients 10

2 lbs turkey wings, cut apart at joints (about 3 wings)
1 small red onion, cut into wedges (about 8 ounces)
2 stalks celery, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 (32 ounce) carton turkey broth or 1 quart homemade broth
4 1/2 cups water
3 large fresh sage leaves
2 cups dry white wine (my preference is chardonnay or pinot grigio)
1/3 cup cornstarch
turkey drippings, from roasted turkey or additional broth

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.

More about "white wine turkey gravy recipes"

TURKEY WITH WHITE WINE GRAVY | WILLIAMS SONOMA
turkey-with-white-wine-gravy-williams-sonoma image
Remove the turkey from the refrigerator and allow to come to room temperature for about 1 hour. Position a rack in the lower third of an oven and preheat to …
From williams-sonoma.com
Servings 8-10
Total Time 3 hrs 45 mins


WHITE WINE TURKEY GRAVY — JILLIAN RAE COOKS
2019-10-06 1 cup dry white wine. Squeeze of lemon juice. Fresh cracked black pepper, to taste. DIRECTIONS. In a large saucepan, melt butter over medium heat. Strain the drippings through a fine mesh sieve, and add to the melted butter. Add the onions and sauté for …
From jillianraecooks.com
Estimated Reading Time 40 secs


MAKE-AHEAD WHITE WINE GRAVY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Make turkey broth: In a 6- to 8-qt. pot, bring turkey pieces, chicken broth, 1 1/4 cups wine, the carrots, onion, celery, thyme sprigs, and 1 tsp. each salt and pepper to a boil over high heat. Cover, reduce heat, and simmer until meat is tender when pierced, 1 1/2 hours. Strain broth into a bowl, pressing solids ...
From myrecipes.com


WHITE WINE AND HERB GRAVY - A CLASSIC GRAVY RECIPE
2019-11-28 Sprinkle in the flour and whisk until the flour is fully combined with the fat. Cook, stirring constantly until the flour just starts to become very light golden brown. Whisk in ¾ cup broth until smooth. Add the thyme, sage, and pepper. Carefully pour in the drippings mixture and whisk into the flour mixture.
From eatsbythebeach.com


BEST ROAST TURKEY WITH WINE GRAVY RECIPES | THANKSGIVING ...
2011-10-03 Directions. Step 1. Preheat your oven to 400F (200C). Step 2. Rinse your turkey with plenty of cold water and pat dry with paper towels or a clean towel. Make a roasting bed in the bottom of your roaster pan with the whole carrots and onion halves. Place the turkey on top. Step 3. Rub the turkey all over with thyme.
From foodnetwork.ca


WHITE WINE TURKEY GRAVY | JENNIE-O® RECIPES
Melt butter in a medium saucepan over medium heat. Add onion and cook for 7 to 9 minutes or until translucent. Whisk in flour and cook for 1 minute. Add wine and cook for 2 minutes, whisking constantly. Add broth, thyme and sage. Bring to a boil, reduce heat to …
From jennieo.com


WHITE WINE TURKEY GRAVY - TURKEY GRAVY RECIPES
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 ...
From worldrecipes.org


RECIPE DETAIL PAGE | LCBO
Place remaining giblets in a medium pot with carrot, celery, onion, garlic, thyme, bay leaves, parsley and peppercorns. Add water to pot. Bring to a boil, then simmer, covered, for 1 hour. Uncover and continue to simmer for 50 to 60 ­minutes, until 1 1/2­to 1 3/4 cups (375 to 425 mL) liquid remains. Strain, discard solids and cool completely.
From lcbo.com


GARLIC AND WHITE WINE TURKEY GRAVY | MCCORMICK
1 Mix Gravy Mix, flour, garlic powder and thyme in large saucepan. Gradually stir in water, turkey drippings and wine with wire whisk until smooth. 2 Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 …
From mccormick.com


WHITE WINE ROASTED TURKEY WITH AMAZING GRAVY - AN …
2020-11-06 Mix salt, pepper, and thyme together in a small bowl. Brush the turkey all over with the melted butter and sprinkle with the salt mixture. Roast, uncovered, for 40 minutes, until lightly browned. Meanwhile, add vegetable scraps to the saucepan with the turkey neck, cover with water and bring to a boil.
From anoregoncottage.com


TURKEY BREAST WITH WHITE WINE GRAVY RECIPE | MYRECIPES
Stir broth, wine, lemon juice, garlic and thyme in slow cooker. Add vegetables. Rinse turkey in cold water; pat dry. Brush turkey with some of the butter; sprinkle with salt. Place turkey in cooker, meaty side up; drizzle with any remaining butter. Cover and cook on low until a thermometer inserted into center of breast reads 170ºF, 4 to 5 hours.
From myrecipes.com


TURKEY CUTLETS IN WHITE WINE GRAVY RECIPE | LAURA IN THE ...
Preparation. 1) Season the flour with the poultry seasoning, granulated onion and garlic, salt and pepper. Dredge each cutlet on both sides in the seasoned flour mixture and set aside. 2) Add the butter to a large skillet and melt it over medium heat/medium high heat. 3) Add the cutlets and cook them for a couple minutes on each side.
From laurainthekitchen.com


TURKEY WITH WHITE WINE & TRUFFLE GRAVY
2014-11-19 This recipe will work with any size turkey. If using a smaller turkey, cut the brine salt-sugar proportions in about half. If using a larger turkey, increase the proportions by about half for each 5 lbs (for example, for a 16-lb turkey, use 3 …
From yestoyolks.com


WHITE WINE GRAVY | RECIPES | GOODTOKNOW
2007-09-05 Method. Pour all the juices from the turkey or chicken roasting tin into a jug and pour off the fat. Pour the wine into the roasting tin and reduce by half. Strain into a clean pan with the meat juices. Add the stock, boil and simmer for 5 mins. Mix the flour and butter to a paste.
From goodto.com


WINE AND HERB-BASTED ROAST TURKEY WITH WHITE WINE PAN GRAVY
2010-11-19 1. Make the Gravy Broth: Up to 2 days ahead, in a 4-quart saucepan, combine the turkey giblets and neck with 2 cups dry white wine, a cut up onion, carrot, a stalk of celery, 2 crushed garlic cloves and 6 whole cloves. 2. Add water to …
From splendidtable.org


ROASTED TURKEY BREAST WITH WHITE WINE GRAVY - WELL ...
2019-11-01 Place turkey in oven, then immediately reduce the temperature to 375 F. Baste the turkey with leftover melted butter every 20 minutes. When you run out of liquid, simply baste the turkey with the jus in the bottom of the pan. Turkey needs 15 minutes to cook per lb. Begin checking a 6 lb turkey close to the 2 hour mark.
From wellseasonedstudio.com


LEMON AND THYME ROAST TURKEY WITH WHITE WINE GRAVY ...
2014-09-20 Fill turkey cavity with thyme and garlic. Place turkey, breast side up, on rack in roasting pan; rub all over with butter mixture. Roast in 325°F (160°C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C), about 3-1/2 hours. Wearing oven mitts and using tongs, gently tip ...
From canadianliving.com


TURKEY GRAVY WITH WHITE WINE AND SAGE - INQUIRING CHEF
2020-11-05 Sprinkle flour over top of melted butter and stir until no dry spots remain and flour is golden brown, 2 to 3 minutes. Slowly pour white wine over flour while whisking. Bring to a boil and boil for 1 minute. Pour in stock and bring to a simmer. Simmer gravy …
From inquiringchef.com


WHITE WINE TURKEY GRAVY RECIPE
Get one of our White wine turkey gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Turkey Club Sandwich with Pork Belly and Enhanced Mayo This turkey club sandwich mayo recipe talks about how to make an unconventional sandwich in an easy way. This turkey clu. Bookmark. 45 min ; 12 Yield; 98% Turkey and Rice Vegetable …
From crecipe.com


BUTTER AND WHITE WINE ROASTED TURKEY WITH GRAVY - WINE BUTLER
2019-10-03 Baste the turkey with the remaining butter and wine mixture in the bowl. Reduce the heat to 350 degrees F. Roast the turkey for 1 hour 45 minutes or about 2 hours, basting every 30 minutes with the butter and wine in the bowl, or the drippings from the bottom of the roasting pan. After 2 hours, gently remove the cheesecloth.
From winebutler.ca


GARLIC AND WHITE WINE TURKEY GRAVY RECIPE - RECIPETIPS.COM
1. Mix Gravy Mix, flour, garlic powder and thyme in large saucepan. Gradually stir in water, turkey drippings and wine with wire whisk until smooth.
From recipetips.com


WHITE WINE AND MUSTARD GRAVY RECIPE - SERIOUS EATS
2018-08-29 Melt butter over medium-high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes. Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly.
From seriouseats.com


LEMON-GARLIC ROAST TURKEY & WHITE-WINE GRAVY RECIPE ...
Remove the turkey from the brine, rinse well and pat dry. Discard the brine. Step 4. Preheat oven to 350 degrees F. Step 5. 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 ...
From eatingwell.com


HERBED BUTTER TURKEY WITH WHITE WINE GRAVY - HONEST DARLING
2018-11-12 Using a medium pot, turn the heat to medium and add your butter. Melt it and then whisk in the flour. Cook until lightly browned, about 4 minutes. Increase heat to medium-high and add the white wine and cook until reduced down a …
From honestdarling.com


HERB AND BUTTER ROASTED TURKEY | HALF BAKED HARVEST
2015-11-02 7. Make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in …
From halfbakedharvest.com


WHITE WINE ROASTED TURKEY WITH WHITE WINE GRAVY | CALGARY ...
Order Online - Pick Up In Store. Bakery trays
From calgarycoop.com


MAKE AHEAD WHITE WINE GRAVY. - HALF BAKED HARVEST
2018-11-04 Sprinkle the flour over the shallots, stirring for 1-2 minutes. Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper. Strain, if desired. 2. Allow the gravy to cool, then store the …
From halfbakedharvest.com


THANKSGIVING MAKE-AHEAD TURKEY GRAVY (WITH WHITE WINE ...
2018-11-16 Instructions. Transfer ½ cup of the turkey or chicken stock to a freezer-safe container and freeze for reheating the gravy later. Preheat the oven to 400F. Pat the turkey pieces dry all over with paper towels, and arrange on a rimmed baking sheet. Season lightly all over with salt and pepper.
From kiyafries.com


BARBECUED TURKEY WITH WHITE WINE GRAVY | POULTRY RECIPES ...
Add the parsley. Carve the turkey and serve warm with the gravy. Place the roasting pan on two stovetop burners set to medium heat. Whisk in the flour and and cook, whisking occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Add enough chicken stock to the skimmed pan juices to make 4 cups.
From weber.com


TRUFFLED TURKEY WITH WHITE WINE GRAVY - IMBIBE MAGAZINE
2014-11-14 Preparation. Remove the turkey from refrigeration and allow to come to room temperature for about an hour. Position a rack in the lower third of the oven and preheat the oven to 450°F. While the oven is heating, rinse the turkey inside and out, and pat it dry. Mix the salt and pepper in a small bowl.
From imbibemagazine.com


TURKEY AND WHITE WINE GRAVY - TASTE AND SEE
Instructions. Make a slurry by thoroughly combining flour and lukewarm water in a small bowl and mix until smooth. Add turkey stock to large saucepan and bring to a simmer. Gradually whisk in the slurry. Then cook on medium heat until slurry is incorporated and gravy has thickened, about 7-8 minutes. Be sure to stir occasionally.
From tasteandsee.com


BEST WHITE WINE AND ROSEMARY GRAVY - HOW TO MAKE WHITE ...
2019-09-19 Discard vegetables, rosemary, and neck from the reserved roasting pan. Strain pan drippings into a 4-cup measuring cup (or fat separator). Let stand until fat rises to the top, 4 …
From countryliving.com


DEEP-FRIED TURKEY WITH WHITE WINE GRAVY - PAULA DEEN MAGAZINE
Heat over medium-high heat until a deep-fry thermometer registers 375°. Carefully and slowly lower turkey in basket into hot oil; oil temperature should fall to and remain at 325°. Fry turkey for approximately 49 minutes (3½ minutes per pound at 325°) or until a meat thermometer inserted in thigh registers 165°. Turn fryer off.
From pauladeenmagazine.com


HOW TO MAKE WHITE WINE AND HERB GRAVY - BEST WHITE WINE ...
2017-10-30 Melt butter in large saucepan on medium. Sprinkle flour over top and cook, whisking, until deep brown, 4 to 5 minutes. Gradually whisk in wine mixture; heat to a boil on high. Add herbs, reduce ...
From goodhousekeeping.com


Related Search