Everyone has their favorite turkey recipe for Thanksgiving. And often times suggesting a change to a beloved holiday dish could result in a less than warm and fuzzy reception. Instead of rocking the proverbial boat, fill up the gravy boat with this delicious Zinfandel gravy recipe from Alton Brown. The turkey tradition remains intact, and you can bring this delicious addition to the table. Everybody wins.
Drippings from pan roasted turkey
24 ounces reduced sodium chicken broth
8 ounces Collier Falls Zinfandel
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Freshly ground black pepper
Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.
Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes.
Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
And have a Happy Thanksgiving!