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