Classic gravy

Ingredients:

• The juices and fat rendered during roasting of the turkey
• 1/3 cup dry white wine
• Vegetable oil, as needed
• 2/3 cup premium flour
• 6-7 cups lightly salted chicken broth

Preparation:

1. Strain the roasting pan juices into a fat separator or large measuring cup; set aside. Place the empty turkey roasting pan over two burners and heat over medium-high heat. Add the wine and scrape up any browned bits, then simmer until the liquid has reduced by half, about 1 minute. Add the liquid to the glass with the juices.
2. Spoon or drain 0.5 cups of fat from the surface of the juices and pour it into a roasting pan. If you don't have enough fat, add enough vegetable oil to reach 0.5 cups. Add the flour and cook, stirring, until the mixture is smooth and golden brown, 2-3 minutes.
3. Stir in the skimmed juices and enough broth to make a total of 8 cups of liquid. Bring to a boil and simmer, stirring frequently, until the sauce thickens, 15-25 minutes. Season with salt and pepper to taste.
   Exit: 6 tbsp.