Turkey Gravy (White Wine)

Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.

drippings from roasted turkey
1 cup dry white wine, such as; Sauvignon Blanc
½ cup all-purpose flour, unbleached
4 cups chicken or turkey broth, warmed
coarse sea salt
black pepper, freshly cracked

Pour drippings from pan into a bowl; skim fat and discard onion.  Set pan across two burners over medium-high. Add wine.

Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 4 minutes.

Add flour and reserved drippings and whisk to combine.

Continue whisking until flour is fully cooked, 2-3 minutes.

Slowly whisk in broth, then 1 cup water.  Cook, whisking, until gravy thickens, 15 minutes.

If desired, strain gravy through a fine-mesh sieve.  Season with salt and pepper.  Keep warm (thin with water if desired).

Makes 3½ cups.