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.
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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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