Homemade gravy from the pan drippings of your roasted turkey.

Ingredients

Roasting pan with juices from Thanksgiving Turkey

1 cup dry white wine or dry French vermouth

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

4 1/2 cups Giblet Broth, warm

Salt and pepper

Instructions

1. Roast your turkey with vegetables and herbs in the roasting pan as in this recipe. Do not allow the contents of the pan to dry out or burn; keep them moist with water, broth, dry white wine or a combination of all three, if the drippings from the bird are not doing the job. 

2. After removing the finished turkey from the roasting pan, press the juices from the vegetables. Discard the vegetables, leaving the pan juices behind.

3. Pour pan juices into a degreasing pitcher/fat separator (see notes) or bowl, straining out any remaining solids as you do. Let stand while you continue working so that the fat can separate from the juices. Set the pan aside but do not wash it.

4. Separately, melt the butter in a saucepan and add the flour. Use a whisk to mix the butter and flour together to form a roux (wet paste). Turn the heat to medium-low and allow the roux to cook, stirring it occasionally with the whisk, for 5-10 minutes, allowing it to brown. Do not allow it to burn. 

5. Turn the heat to medium high and pour the broth into the saucepan. Stir everything together and allow the mixture to come to a simmer. Stir in the defatted pan juices, then turn the heat to low and put the lid askew.

6. Set the roasting pan over 1 or 2 burners (depending on its size). Turn heat to medium high. Pour the wine into the pan and bring it to a simmer. Use a wooden spatula to scrape the flavorful browned bits from the bottom of the pan as the wine simmers. When the bottom has been scraped clean, turn off the heat and pour the contents of the roasting pan into the gravy.

7. Turn the heat up briefly to simmer and combine flavors. Taste the gravy and adjust seasonings, adding salt or pepper as needed. When it's just the way you like it, turn the heat off and keep the gravy covered until you're ready to serve (to prevent a skin from forming).