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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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from Real Simple magazine 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 broth or 5 cups chicken broth |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Strain the pan juices into a fat separator or bowl.
2. Let stand for 10 minutes.
3. Skim and discard the fat from the surface; set the juices aside.
4. Place the empty roasting pan over 2 burners over medium-high heat.
5. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes.
6. Add the butter and melt.
7. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes.
8. Still stirring, slowly add first the broth, then 1 cup of the reserved juices.
9. Bring to a boil.
10. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes.
11. Remove from heat and season with the salt and pepper.
12. Strain just before serving.
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