Makes about 3 cups
Pan drippings, vegetables, and turkey neck from your roasted turkey
1 cup white wine or sherry
6 Tbs. unsalted butter (3/4 stick)
1/3 cup all-purpose flour
2 1/2 cups chicken stock or broth
Salt & freshly ground black pepper
Pour the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes to let the fat to rise to the top, then skim the fat off with a spoon. At this point you can decide to throw away the skimmed fat or to use it in place of the unsalted butter. Just be sure to measure it so you end up with 6 Tbs. total at the end.
Place the roasting pan across two burners over medium heat. Scrape up any browned bits from the bottom of the pan with a spatula. Add the wine or sherry while scraping the bottom of the pan & simmer until reduced by half.
Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
Melt the butter (or butter & skimmed turkey fat) in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it. Whisk the flour & butter/fat together and cook, stirring occasionally, until the mixture turns the color of peanut butter, 5 – 7 minutes.
While whisking continuously, slowly add the chicken stock or broth & the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens. Add salt & pepper to taste.
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