Classic Gravy

Classic Gravy
Photo by Sang An


  • 4 tablespoons unsalted butter
  • 1 teaspoons kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup dry white wine
  • Pan juices from the turkey and roasting pan
  • ½ cup all-purpose flour
  • 5 cups turkey or chicken broth

Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, fo...

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