Rich Pan Gravy

1. 1

   Heat the oil in an enameled cast-iron casserole.

2. 2

   Add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes.

3. 3

   Cover and cook over low heat until the turkey parts release their liquid, about 20 minutes.

4. 4

   Add 4 cups of the water and bring to a boil.

5. 5

   Cover partially and simmer over low heat until the broth is reduced to 3 cups, about 1 hour.

6. 6

   Strain the broth into a medium saucepan and skim off the fat.

7. 7

   Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.

8. 8

   Set the roasting pan over 2 burners on moderately high heat.

9. 9

   Add the wine and boil for 2 minutes, scraping up the browned bits from the bottom of the pan.

10. 10

    Scrape the contents of the pan into a strainer set over the turkey broth and press on the vegetables.

11. 11

    Bring the broth to a boil.

12. 12

    Mix the cornstarch with the remaining 1/2 cup of water until smooth, then whisk this slurry into the boiling broth.

13. 13

    Reduce the heat to low and simmer until lightly thickened, about 2 minutes.

14. 14

    Season with pepper, pour into a gravy boat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.