I LOVE this rich, silky, savory Elderflower Fennel Turkey Gravy. It’s slightly floral sweetness pairs perfectly with the brightness of the juniper brine on my Juniper Brined Turkey Breast Roast and provides a lovely contrast to the salt. This Elderflower Fennel Turkey Gravy is a great make ahead dish. While it’s in now way complicated, it is a little slow. So make sure you’re multi-tasking while you cook it. You’ll have plenty of time while it’s simmering and reducing to work on other things and the payoff is a rich gravy that’s perfectly paired with it’s bird. Another little secret to this Elderflower Fennel Turkey Gravy is the butter. Use your absolute favorite. The slowly sauteed-in-butter shallots essentially dissolve into the butter and white wine to build a savory foundation. The final notes of sweet elderflower and anise make this gravy stand out from others and round out flavor profile. Because I made this gravy to pair with a breast only recipe, the richness of this Elderflower Fennel Turkey Gravy feels essential, rather than over-the-top decadence.
Elderflower Fennel Turkey Gravy
Ingredients
- 2 quarts turkey stock
- 1 cup shallots or sweet onions (very finely minced)
- ½ stick butter 2 ounces
- 2 tablespoons flour or cornstarch for gluten free
- 1 tablespoon pernod
- 2 + tablespoons elderflower liquor*
- ¼ cup white wine
- pan drippings from the Juniper Brined Turkey Breast Roast or demi glace turkey
Instructions
- Make or buy the turkey stock. Reserve.
- When I already have my food processor out and running, I pulse the shallots of onions in there. Mincing the old fashioned way is just fine.
- Add butter and shallots to a medium pot.
- Sauté low and slow until the shallots are translucent.
- Add the wine. Cook until evaporated.
- Add two tablespoons flour (cornstarch if you’re doing gluten free). Stir until everything is well-coated and smooth.
- Slowly add 1 cup of the turkey stock and stir until smooth.
- Add another cup stock and stir until smooth.
- Add the rest.
- Cook down until you have about one quart.
- Add the Pernod and the elderflower liquor.
- If you’re making ahead, you can refrigerate this for a couple of days. When you’re ready to serve, reheat.
- Just before serving, add some of the pan drippings from the Juniper Brined Turkey Roast to taste. Keep in mind that this is a very salty turkey, so go slowly in terms of quantity. You don’t want an overly salty gravy because the Juniper Brined Turkey Breast Roast has plenty of salt. If you aren’t using this particular turkey recipe, or cooking a bird at all, or simply just want to make it ahead entirely, you can substitute a turkey demi glace. Serve warm.
Notes
This recipe doubles really well.