Published November 1, 2001.
A high-roast turkey doesn’t yield drippings for a gravy. To develop our gravy recipe for high-roast butterflied turkey, we roasted carrots, onions, celery, and garlic to build flavor. We then simmered the roasted vegetables with white wine and chicken broth to finish the stock. For a rich flavor, make a roux with flour and butter and then added the stock to the roux.
To roast the trimmings and vegetables, it’s best to use a roasting pan that can sit on the stovetop. If you don’t own one, a broiler pan bottom will work; when setting it on the stovetop, however, use medium heat instead of high heat and add only half the amount of chicken broth before scraping up the drippings; add the other half of the chicken broth to the saucepan along with the wine.
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