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Roasted Turkey Gravy


Serve this with the Roasted Turkey that's part of Scott and Heather Fratangelo's Thanksgiving menu, the Grateful Spread.

  • Yield: Makes 2 cups

Source: Blueprint, November/December 2007


  • 1/2 cup white wine
  • 3 cups Turkey Stock
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour


  1. Defatten reserved pan drippings from turkey and measure out 1/2 cup. Place roasting pan over two burners over medium heat. When hot, deglaze pan with wine, stirring to scrape up bits on bottom of pan. Cook until wine is reduced by half. Whisk in drippings and turkey stock; bring to a boil. Mix butter and flour together in a small bowl until smooth. Drop into boiling liquid, whisking until smooth. Boil for 5 minutes, strain, and serve hot.

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