| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | About 6 cups |
Ingredients
- Turkey pan drippings
- 1/3 cup dry white wine
- Vegetable oil, if needed
- 2/3 cup all-purpose flour
- 6 to 7 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
Instructions
- Strain the turkey pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty turkey roasting pan across two burners over medium-high heat. Add the wine and scrape up any browned bits, then cook until reduced by half, about 1 minute; add to the drippings.
- Spoon or pour off 1/2 cup of the fat from the drippings and return to the roasting pan over medium-high heat. (If you don’t have enough fat to make 1/2 cup, add vegetable oil.) Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
- Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking often, until thickened, 15 to 25 minutes. Season with salt and pepper.