White-Wine Gravy

For a silky-smooth gravy, whisk constantly as you gradually add flour to the pan. You can make this recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.

  • Prep:
  • Total Time:
  • Servings: 8
White-Wine Gravy

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper

Directions

  1. While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.

  2. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.

  3. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

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