pat's Recipe

Classic Gravy

Category: Thanksgiving

Pan juices from the roasting pan
3/4 cup dry white wine
4 Tbsp unsalted butter
1/2 cup all-purpose flour
5 cups turkey or chicken broth
1 tsp kosher salt
1/4 tsp black pepper

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. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stick 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 the first broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from the heat and season with the salt and pepper. Strain just before serving.

Serves 6 to 8.