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Riesling Gravy
Credit:
JOHN KERNICK
Recipe Summary
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
Roasting pan with juices from Roasted Brined Turkey
1 cup dry Riesling
4 1/2 cups Easy Giblet Stock
6 tablespoons all-purpose flour
2 tablespoons unsalted butter
Cook's Notes
Using a stainless steel, rather than a nonstick, roasting pan, is ideal for deglazing; the extra effort required to clean it will be offset by the intense flavor of the fond, or caramelized drippings that stick to the surface of the pan. Gravy can be refrigerated in an airtight container for up to 1 week.
Gallery
Riesling Gravy
Credit:
JOHN KERNICK
Recipe Summary
Yield: Makes about 3 cups
Gallery
Riesling Gravy
Credit:
JOHN KERNICK
Riesling Gravy
Credit:
JOHN KERNICK
Riesling Gravy
Recipe Summary
Yield: Makes about 3 cups
Recipe Summary
Yield: Makes about 3 cups
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
Ingredients
- Roasting pan with juices from Roasted Brined Turkey
- 1 cup dry Riesling
- 4 1/2 cups Easy Giblet Stock
- 6 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Directions
Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, 10 minutes. Pour off fat.
Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes. Add the reserved juices and 4 cups stock, and bring to simmer.
Meanwhile, whisk together remaining 1/2 cups stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat.
Cook's Notes
Using a stainless steel, rather than a nonstick, roasting pan, is ideal for deglazing; the extra effort required to clean it will be offset by the intense flavor of the fond, or caramelized drippings that stick to the surface of the pan. Gravy can be refrigerated in an airtight container for up to 1 week.
Cook’s Notes
Using a stainless steel, rather than a nonstick, roasting pan, is ideal for deglazing; the extra effort required to clean it will be offset by the intense flavor of the fond, or caramelized drippings that stick to the surface of the pan. Gravy can be refrigerated in an airtight container for up to 1 week.
Reviews (5)
Add Rating & Review
Reviews (5)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
10/11/2009
Yes... you could sub turkey stock, chicken stock etc.
Martha Stewart Member
Rating: Unrated
11/26/2008
Some factors that could lead to salty turkey:
1. Using table salt rather than coarse salt.
2. Omitting wine but not replacing with water will lead to saltier brine liquid.
3. Using salted butter when basting.
4. Failing to fully dilute salt in water when making brine... salt can collect in cavity, under skin, etc.
I had to use 2 qts of water to dilute the salt... 1 qt. just wasn't enough.
Martha Stewart Member
Rating: Unrated
11/27/2007
I routinely brine poultry, and made the brined turkey featured last year. No salt problems. However, I noticed the ingredients for the brine list "coarse salt" ... this really should say Kosher salt. My guess would be that sea salt or table salt would impart too strong a flavor. I also would not use any supplemental salt when seasoning the turkey prior to cooking.
Martha Stewart Member
Rating: Unrated
11/24/2007
My turkey was very salty because of the brine, and my gravy was so salty, it could not be saved. What did I do wrong?
Martha Stewart Member
Rating: Unrated
11/15/2007
Is there anything you can substitue for the Giblet Stock?
Martha Stewart Member
Rating: Unrated
10/11/2009
Yes... you could sub turkey stock, chicken stock etc.
Rating: Unrated
Rating: Unrated
11/26/2008
Some factors that could lead to salty turkey:
1. Using table salt rather than coarse salt.
2. Omitting wine but not replacing with water will lead to saltier brine liquid.
3. Using salted butter when basting.
4. Failing to fully dilute salt in water when making brine... salt can collect in cavity, under skin, etc.
I had to use 2 qts of water to dilute the salt... 1 qt. just wasn't enough.
Rating: Unrated
11/27/2007
I routinely brine poultry, and made the brined turkey featured last year. No salt problems. However, I noticed the ingredients for the brine list "coarse salt" ... this really should say Kosher salt. My guess would be that sea salt or table salt would impart too strong a flavor. I also would not use any supplemental salt when seasoning the turkey prior to cooking.
Rating: Unrated
11/24/2007
My turkey was very salty because of the brine, and my gravy was so salty, it could not be saved. What did I do wrong?
Rating: Unrated
11/15/2007
Is there anything you can substitue for the Giblet Stock?
All Reviews for Riesling Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Riesling Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
