If you read the previous post on roast turkey, you will have seen my gushing about this gravy. If you think of gravy as a gelatinous and unnecessary turkey companion, then I strongly urge you to try this recipe. The taste is rich and amazingly flavorful, and it’s the perfect accompaniment to roast turkey. You will be using the turkey drippings, so if you brined the turkey, I would not add salt until the end if and when you decide it needs more.
adapted from: Barefoot Contessa Family Style
yield: approximately 3 cups
1 stick unsalted butter
1 ½ cups yellow onion, chopped (1 large onion)
¼ cup flour
1 tsp kosher salt
½ tsp freshly ground black pepper
defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine
1 tablespoon heavy cream
In a large 12 inch saute pan, cook the butter and chopped onions over medium low heat for 12-15 minutes, until the onions are lightly browned. Don’t rush this step; it makes a huge difference when the onions are well cooked.
Sprinkle the flour into the pan and whisk in. Cook for 2-3 minutes. Add the hot chicken stock mixture and Cognac, whisk well, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream. Season with salt and pepper to taste. Serve over turkey, stuffing, mashed potatoes, etc. You might want to swim in it, it is that good.
Gravy can be stored in the refrigerator for several days. Heat it slowly before serving. Cognac is brandy from the Cognac region of France. Any good brandy will do.