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Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy. 

Martha Stewart Living, November 2004

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Recipe Summary

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Reserve 3 tablespoons fat from roasting pan; pour off rest of fat. Discard burnt bits on bottom of pan (but reserve brown bits). Place pan on stove across two burners over medium-high heat. Add wine to pan; bring to a boil, scraping up brown bits with a wooden spoon. Pour contents of pan into a measuring cup.

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  • Heat reserved 3 tablespoons pan fat in a medium saucepan over medium heat. Add flour, whisking into a paste. Cook, whisking occasionally, 5 minutes.

  • Add reserved deglazing liquid in a slow, steady stream, whisking to combine. Whisk in stock; bring to a boil. Reduce heat; simmer gravy, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice, and season with salt and pepper. Pour through a fine sieve into a warmed gravy boat.

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