Notes: Up to 2 days ahead, toast flour and store airtight.
This recipe goes with Rosemary Roast Turkey
Yield: Makes 5 cups; 8 servings
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Amount per serving
- Calories: 64
- Calories from fat: 22%
- Protein: 3.3g
- Fat: 1.5g
- Saturated fat: 0.6g
- Carbohydrate: 6.9g
- Fiber: 0.2g
- Sodium: 60mg
- Cholesterol: 2.7mg
- 1/2 cup all-purpose flour
- Rosemary Roast Turkey drippings
- 4 1/2 cups chicken broth
- 1/2 cup dry white wine
- Salt and pepper
- 1. In a 10- to 12-inch frying pan over high heat, stir flour until it's a medium-brown color, 6 to 7 minutes. If making ahead, pour into a jar and cover.
- 2. Add toasted flour to drippings in turkey roasting pan and smoothly whisk in the broth and wine. Set pan over high heat and stir, scraping drippings free, until gravy boils vigorously, then simmer and stir 4 to 5 more minutes. Add salt and pepper to taste.
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