Roasted Turkey Gravy

From Woman's Day
Add tons of flavor to your turkey with this simple and elegant gravy you can whip up in no time.

By Woman's Day Kitchen

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Nutritional Information

Calories    94
Total Fat    7g
Saturated Fat    4g
Cholesterol    15mg
Sodium    68mg
Total Carbohydrate    6g
Dietary Fiber    0
Sugars    --
Protein    3g
Calcium    --
roasted turkey gravy

Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks

Yields: 3 1/2 cups (cost per serving of 58￠)

Total Time: 25 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    Roasting pan and its contents (turkey removed)
    1 cup(s) dry white wine or hard cider
    2 cup(s) (or up to 3 cups) low-sodium chicken broth
    1/4 cup(s) (1/2 stick) unsalted butter
    1/3 cup(s) all-purpose flour
    Kosher salt
    Pepper

Directions

    Remove the vegetables and neck from the roasting pan. Strain the pan drippings into MDF Displaya fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
    Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.
    Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken dc brushless motorbroth to make 4 cups liquid total.
    In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
    Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring tourism courses occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.