Gravy 1-2-3

1. 1

   Transfer the turkey drippings to a glass measuring cup.

2. 2

   Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings.

3. 3

   Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.

4. 4

   Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.

5. 5

   Slowly whisk the hot broth into the roux; bring to a boil.

6. 6

   Add drippings and simmer to thicken.

7. 7

   Add salt, pepper and chopped giblets, if desired.

No additional tips available.