Classic Gravy

from Real Simple magazine

• Ready In: 40 mins
• Serves: 6-8

Ingredients

•  pan juices, from the turkey and roasting pan
• 1⁄4 cup dry white wine
• 4  tablespoons unsalted butter
• 1⁄2 cup all-purpose flour
• 5  cups turkey broth or 5  cups chicken broth
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Directions

1. Strain the pan juices into a fat separator or bowl.
2. Let stand for 10 minutes.
3. Skim and discard the fat from the surface; set the juices aside.
4. Place the empty roasting pan over 2 burners over medium-high heat.
5. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes.
6. Add the butter and melt.
7. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes.
8. Still stirring, slowly add first the broth, then 1 cup of the reserved juices.
9. Bring to a boil.
10. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes.
11. Remove from heat and season with the salt and pepper.
12. Strain just before serving.