Turkey, dressing, mashed potatoes & gravy … just not the same without really great gravy! Here’s my sure fire recipe. If you are not familiar with Kitchen Bouquet, it is a great flavor enhancer for gravy, stews, or meat based soups and sauces. It’s vegetable based, and has been around for years — my Grandmother cooked with it! Find it in the condiment section at your supermarket, typically on the top shelf.
After roasting the turkey, while it is resting, you will need:2 tablespoons minced shallots ½ cup Wondra or all-purpose flour (I recommend Wondra here) 2-5 cups turkey or chicken stock, or combination of stock and white wine for darker gravy, I hear Mogen David is great here! 1 tablespoon Kitchen Bouquet salt & pepper to taste 1 – 2 tablespoons Madeira
Pour the juices and vegetables from the roasting pan into a strainer, pressing down to extract all the juices. Degrease the juices if you wish. Return ½ cup of fat to the roasting pan. Stir in the minced shallots and cook 2-3 minutes. Add flour, cook and stir 2-3 minutes, until smooth and bubbly. Add the degreased juices, the stock, and the Kitchen Bouquet. Boil rapidly over high heat, deglazing the pan. Cook 10-15 minutes, to develop flavor. Correct the seasonings. Swirl in the Madeira to finish. Pour in to preheated gravy boat and serve piping hot.