Ingredients
Ingredients
8 tablespoons (1 stick) unsalted butter
½ cup all-purpose flour
4 cups chicken or turkey broth, heated *See Sara’s Video about making broth!
½ cup dry red or white wine
reserved liquid from turkey roasting drippings
reserved liquid from turkey resting platter
Preparation
Directions In a medium saucepan over moderately low heat melt the butter. Whisk in the flour and cook it, whisking, for 5 minutes. Add the broth in a stream, whisking and bring the mixture to a boil. Turn down to a simmer and simmer 5 minutes. Let the gravy cool, transfer to a bowl, cover and chill overnight. Note: the gravy will be thick but you will be adding liquid which will thin it down. On Thanksgiving day, after you have transferred, the turkey to a platter and covered it loosely with foil, pour off the drippings from the pan into a fat separator and discard the fat in the separator. Put the roasting pan on two burners on the top of the stove, and turn the burners to medium. Add the wine and the reserved drippings to the pan and scraping up the brown bits at the bottom of the pan. Whisk in the premade gravy, any juices from the resting turkey and salt and pepper to taste.
