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Thanksgiving: Classic Gravy

Source of Recipe


Real Simple, November 2006



List of Ingredients



• Pan juices from the turkey and roasting pan
  
• ¼ cup dry white wine
  
• 4 Tbsp unsalted butter
  
• ½ cup all-purpose flour
  
• 5 cups turkey or chicken broth
  
• 1 tsp kosher salt
  
• ¼ tsp black pepper
  






Instructions



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.
   
   
2. 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.
   
   
3. 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.
   
   Serves 6 to 8