Bourbon Gravy

Dry white wine, bourbon, and a touch of cream make this gravy ultra-rich. The liquor cooks off and leaves behind the round, caramel-nuanced flavor of the bourbon.

roasting pan with turkey drippings, neck, and giblets
1 cup dry white wine, such as Sauvignon Blanc
½ cup all-purpose flour
2-14½ oz cans rchicken broth
¼ cup bourbon
¼ cup heavy cream
coarse sea salt
pepper, freshly cracked

Discard neck; coarsely chop giblets, and return to roasting pan. Place pan on stove across 2 burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over medium-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8-10 minutes (if bottom of pan is about to scorch, lower heat).

Add wine and cook, stirring constantly, until very syrupy, 8-10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.

Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper, and keep warm; whisk before serving.

Makes 8 servings.