How To Make Perfect Thanksgiving Turkey Gravy Sauce | Christine Cushing

I show you how to take the guesswork out of making the perfect Thanksgiving turkey gravy sauce for any holiday gathering big or small using the resting juices from your roast turkey. My method, eliminates the need to heat the roasting pan on the stove top to deglaze all that flavour. Instead, the long resting period allows the turkey to practically deglaze itself. You will love it. FULL RECIPE BELOW. Check out the other Christine's holiday recipes: How To Roast The Perfect Thanksgiving Turkey:    • How To Roast The Perfect Thanksgiving...   How To Make Best Pumpkin Pie Ever:    • How To Make Best Pumpkin Pie Ever | C...   One Dish Super Easy Garlic Mashed Potatoes:    • One Dish Super Easy Garlic Mashed Pot...   Best Apple Pie Recipe, All Butter Pastry:    • Apple Pie - Super Flaky - All Butter ...   The Best Homemade Dinner Rolls:    • The Best Homemade Dinner Rolls | Chri...   My Favourite Holiday Salad:    • Impress Everyone With This Delicious ...   Creamy Scalloped Potatoes :    • Most Amazing Scalloped Potatoes | Chr...   And for some more inspirational Holliday recipes check out: Snowball Cookies Santa Will Love - Greek Christmas Cookies | Kourabiedes:    • Snowball Cookies Santa Will Love - Gr...   Best Apple Pie Recipe, All Butter Pastry:    • Apple Pie - Super Flaky - All Butter ...   Reveal - Best Apple Pie - All Butter Pastry:    • Reveal - Best Apple Pie - All Butter ...   Sticky Toffee Pudding & Maple Bourbon:    • Sticky Toffee Pudding & Maple Bourbon...   Slow Cooked Beef Short Ribs:    • Slow Cooked Beef Short Ribs | Christi...   Beef Bourguignon:    • Beef Bourguignon | Christine Cushing   Pan Seared Salmon:    • Pan Seared Salmon Fillet | Christine ...   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   The WORLD"S Best Mashed Potato Recipe:    • The WORLD'S Best Mashed Potato Recipe...   Cast Iron Cornbread:    • Cast Iron Cornbread | Christine Cushing   Greek Lemon Potatoes:    • Greek Lemon Potatoes | Christine Cushing   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   Best Baklava Recipe:    • Best Baklava Recipe | Christine Cushing   Roasted Beef Tenderloin - Filet Mignon:    • How To Cook Perfect Beef Tenderloin |...   Perfect Lamb Chops - 5 Do's & Don'ts:    • Perfect Lamb Chops - 5 Do's & Don'ts ...   Lightest Creamiest Cheesecake:    • Lightest Creamiest Cheesecake | Chris...   Silky Creme Brulee, No Bake:    • Silky Creme Brulee,  No Bake | Christ...   Tiramisu Bombe:    • How To Make Tiramisu Bombe | Christin...   Pommes Anna - Potato Galette:    • Potato Galette - Pommes Anna - No Flo...   Silky Chocolate Pudding Recipe:    • Silky Chocolate Pudding Recipe | Chri...   Cinnamon Rolls (buns) with Cream Cheese frosting & Maple Glaze:    • Homemade Cinnamon Rolls Recipe | Chri...   Easy Pavlova:    • Best Pavlova Recipe | Christine Cushing   New Videos Every Week! Subscribe for more: https://goo.gl/wNqDQB FULL RECIPE: TURKEY GRAVY FROM DRIPPINGS 1 ½ cup turkey drippings (325 ml), from my dry brined , butter under skin turkey ½ cup dry vermouth or white wine (125 ml) 2 Tbsp. corn starch (25 ml) – if you like your gravy thicker, increase to 3 Tbsp (45 ml) Approx. ½ cup chicken or turkey broth, optional to stretch amount Freshly chopped parsley, optional Salt and pepper to taste If using my dry brined turkey recipe ( and I think you should ) keep in mind that brining reduces the amount of pan drippings the turkey will render so go for a max of 24 hrs for a 16 lb bird. Otherwise, you will have to add a bit more broth to the drippings to get enough. Resting the turkey for 1 hr and transfer to board for carving. Strain the drippings and discard any vegetables that may be left , pressing down to get maximum flavour from dripping. With a fat separator, discard the fat and transfer drippings to medium saucepan. In a small jar with lid, combine the vermouth/ wine with corn starch and shake to blend well. Add to the pan drippings and extra broth, if available. Bring to a boil over medium heat, whisking until smooth and silky. This gravy is meant to be light and flavourful with a little glossy texture. If you want it thicker you can use more starch or even use flour instead. Adjust the seasoning and serve hot over sliced turkey. Makes 2 cups of gravy (500 ml) Connect with Chef Christine on social media: Instagram:   / ccfearless   Twitter:   / ccfearless   Facebook:   / chefchristin.  . Christine's Website: http://christinecushing.com/ Linkedin:   / christine.  . #turkeygravy #thanksgiving