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Turkey Gravy
Serves 6 cups
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Ingredients:
| 4 cups turkey or chicken broth |
| 1 cup dry white wine |
| 4 tablespoons unsalted butter |
| 1/4 cup all-purpose flour |
| Salt, to taste |
| Freshly ground black pepper, to taste |
Directions:
- Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat. Add the pan juice and 1 cup turkey or chicken broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan.
- Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux.
- Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Adjust seasoning, to taste, with salt and black pepper.
- Pour into a gravy boat and serve.
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