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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pan drippings from classic roast turkey |
1/3 cup dry white wine (such as sauvignon blanc) |
4 tablespoons unsalted butter |
1/2 cup all-purpose flour |
2 1/2 cups low-sodium chicken broth |
kosher salt and pepper |
12 sprigs thyme |
Directions:
1. Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices. Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices and sprigs of thyme. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat and stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove and discard the thyme before serving.
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