Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) medium-dry Madeira wine

  2. 1/4 cup(s) reserved turkey fat , skimmed from pan drippings 1/3cup(s) all-purpose flour

  3. 4 cup(s) Giblet Broth

  4. Reserved garlic cloves and pan drippings

Instructions Jump to Ingredients ↑

  1. Place turkey roasting pan on two stove burners over medium-high heat. Pour in wine and bring to a simmer, scraping up browned bits from bottom and sides of pan with a wooden spoon. Boil wine until reduced to about 1/2 cup; pour into a glass measuring cup.

  2. Place reserved turkey fat in a large saucepan over medium-high heat. Whisk in flour and cook, still whisking, until smooth. Whisk in reduced wine, giblet broth, and garlic cloves and simmer, whisking, until thickened, about 5 minutes. Whisk in reserved pan drippings and any accumulated juices from turkey platter. Strain into a gravy server.


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