Gravy (Turkey)

• 50g unsalted butter
• 4 dsp grapeseed oil
• 1 medium onion, thinly sliced
• 250g button mushrooms, thinly sliced
• 1 clove of garlic, crushed
• 250ml dry white wine
• 50g beurre noisette (butter cooked over medium heat until it browns and stops sizzlinf, then strained)
• 1 sprig of rosemary
• 2 sprigs of thyme
• 1 bay leaf
• 1 dsp sheery vinegar

1. 1) Chop the turkey legs and wings, roughly. Preheat oven to 250C/475F/Gas Mark 9 and roast the wings and legs in a tray with 50g butter and 1 dsp grapeseed oil, until well browned. This will take about half an hour.
2. 2) Meanwhile, heat the remaining oil in the bottom of a pressure cooker or saucepan, then saute the onion until soft.
3. 3) Remove these from the pan and reserve.
4. 4) Pour the wine into the pressure cooker or pan and deglaze the pieces stuck on the bottom. When the wine begins to boil, carefully ignite it and simmer.
5. 5) Reduce until nearly all the liquid is evaporated.
6. 6) Once the turkey pieces are well browned, tip them into the wine reduction and add the onion, garlic and mushrooms.
7. 7) Cover with water. Close the pressure cooker and bring to full pressure for 40 minutes, or bring to the boil and simmer for an hour or until reduced by half.
8. 8) Remove from the heat and allow to cool. Strain, taking care to press all of the juices form the meat. Reduce this liquid down to about 200ml, then add the beurre noisette.
9. 9) Blend with a hand blender and add the herbs. Leave to infuse for a few minutes, then remove and add a splash of sherry vinegar to cut the richness.

butter, grapeseed oil, onion, button mushrooms, clove of garlic, white wine, beurre noisette, rosemary, thyme, bay leaf, vinegar

Taken from www.epicurious.com/recipes/member/views/gravy-turkey-1230982 (may not work)