Gravy

1. 1

   Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest.

2. 2

   Place the pan over medium heat and add the broth and wine at the same time.

3. 3

   Whisk to combine and deglaze the bottom of the pan.

4. 4

   Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes.

5. 5

   Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate.

6. 6

   Return the fat to the roasting pan and place over medium-high heat.

7. 7

   Add the flour and whisk to combine.

8. 8

   Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes.

9. 9

   Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.

10. 10

    Add the herbs and whisk to combine.

11. 11

    Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.