Turkey Pan Gravy

Ingredients

• Pan drippings from a roast turkey, about 1 cup
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups turkey or chicken stock, warm
• 1/4 cup dry white wine
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon black pepper
• Kosher salt to taste

Before you cook

• Pour the roasting pan drippings into a fat separator or a tall glass and let them settle for 5 minutes.
• Skim off the clear fat and reserve both the fat and the dark juices below it.
• Warm the stock in a saucepan so it does not cool the roux when added.

Steps

1. Set the roasting pan across two burners over medium heat.
2. Pour in the white wine and scrape every browned patch off the bottom of the pan with a wooden spoon.
3. Pour that liquid in with the reserved dark drippings and set it aside.
4. Melt the butter in a heavy saucepan over medium heat.
5. Whisk in the flour and cook it for 3 minutes, stirring constantly, until it smells toasty and turns the color of straw.
6. Pour in about a cup of the warm stock while whisking hard to break up any lumps.
7. Add the rest of the stock in a steady stream, whisking the whole time.
8. Stir in the reserved drippings and the deglazing liquid.
9. Simmer the gravy for 8 to 10 minutes, stirring often, until it coats the back of a spoon.
10. Add the thyme and black pepper, then taste and add salt only if it needs it.
11. Strain the gravy through a fine sieve into a warm pitcher if you want it perfectly smooth.