Categories: Thanksgiving

Ingredients

• 4 tablespoons butter
• 2 ounces flour (approximately 1/2 cup)
• Pan drippings from a 12- to 16-pound turkey
• 1/2 cup dry white wine
• 4 cups broth made from giblets and pan drippings
• Freshly ground pepper (optional)

Directions

1. Melt the butter in a skillet. Add the flour all at once, whisking until incorporated. Cook, whisking occasionally, for 3 or 4 minutes. Transfer to a bowl, let cool, then cover and refrigerate.

2. When the turkey is done roasting, pour all the pan drippings into a measuring cup. Refrigerate briefly, then skim off the fat that congeals on top.

3. Deglaze the roasting pan with the wine by boiling until the liquid is reduced by about three quarters and the pan is nearly dry. Add this to the drippings. Add enough broth to the pan drippings to measure 4 cups.

4. Place the roux in a skillet. Bring the broth-drippings to a simmer in a covered saucepan, then slowly add to the cold roux, whisking constantly. To adjust the thickness, add more broth or simmer for a few minutes. If desired, season with pepper.

Email to a friend | Print this recipe | Back