Wondra is much more finely-ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work, too, of course, but Wondra is wonderful.
Recipe by Alison Roman courtesy of Bon Appetit magazine.
- Recipe index: "Sunday Morning"'s 2015 "Food Issue" - Delicious menu suggestions from top chefs and the editors of Bon Appetit magazine
Classic Turkey Gravy With Thyme
Makes 4 Cups
Roasting pan with pan drippings from roasting turkey
⅓ cup Wondra flour
½ cup dry white wine
½ bunch thyme
4 cups roasted poultry stock
2 teaspoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
Carefully tilt the turkey roasting pan and strain drippings into a measuring glass or small bowl; discard solids. Let settle, then skim fat from surface, reserving ¼ cup (you should have about ¾ cup drippings).
Place roasting pan over 2 burners set to medium heat. Add reserved fat to pan and whisk in flour. Cook, whisking, until roux is deep golden brown and looks shiny and smooth, about 5 minutes (a richly-browned roux will add much more flavor than a pale one). Whisk in wine and cook until almost evaporated, about 2 minutes. Whisk in thyme and reserved turkey drippings.
Meanwhile, bring stock to a bare simmer in a small saucepan. Reduce heat and keep warm.
Gradually ladle warm stock into roux, whisking until incorporated before adding more, and simmer (still whisking!) until thickened (it should coat the back of a spoon), 8-10 minutes. If you prefer a thicker gravy, simmer a few minutes longer.
For a silky gravy, strain through a fine-mesh sieve into a medium saucepan. Stir in vinegar; season gravy with salt and pepper. Keep warm over low heat until ready to serve.
For more info: