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Classic Gravy

Photo: Sang An
Yield Makes 6 to 8 servings

Ingredients

  • Pan juices from the turkey and roasting pan
  • 1/4 cup dry white wine
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 5 cups turkey or chicken broth
  • 1 teaspoons kosher salt
  • 1/4 teaspoon black pepper

How to Make It

  1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.

    Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.

    * Ingredients too variable for meaningful analysis of nutritional information