Sugo Ricco di Tacchino

Ingredients for Rich Turkey Gravy

• Roasting pan with pan juices from a roast turkey (about 14 lb)

• Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 120ml fat

• About 2150ml hot brown turkey stock

• 180ml farina bianca

Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 110g reserved fat, add melted butter.

Add enough turkey stock to pan juices to total 1925ml liquid (1.9L ). Straddle roasting pan across 2 burners, then add 240ml remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.

Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.

Avvertenza

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