Gravy From a Brined Bird

1. 1

   Make a roux: melt butter in a large skillet.

2. 2

   Add the flour all at once, whisking until incorporated.

3. 3

   Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes.

4. 4

   Set aside.

5. 5

   When the roast turkey is done cooking, pour the pan drippings into a bowl.

6. 6

   Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits.

7. 7

   Add to the drippings in the bowl.

8. 8

   Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.

9. 9

   Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the cold or room-temperature roux, whisking constantly.

10. 10

    Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right.

11. 11

    Season with salt, if needed, and pepper.

12. 12

    To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one.

13. 13

    Keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.

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