Learn how to make a rich and flavorful turkey gravy with this recipe from @cookingwithshereen. Using pan drippings from a roasted turkey, this gravy is thickened with a classic roux and finished with wine and stock for a perfect holiday sauce.
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Strain your turkey pan drippings through a fine-mesh sieve or cheesecloth to remove any solids.
Pour 1/2 cup of the strained pan drippings into a medium saucepan over medium heat.
Add the all-purpose flour and immediately start whisking to create a roux.
Cook the roux over medium-low heat for about 2 minutes, whisking constantly, until it has a texture like wet sand.
Pour in the Chardonnay to deglaze the pan. Whisk vigorously as it will seize up quickly. Cook for about 30 seconds to burn off the alcohol.
Gradually pour in the chicken or turkey stock while whisking continuously to prevent lumps.
Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until it has thickened to your desired consistency.
Season with salt to taste. The gravy should be thick enough to coat the back of a spoon.
Pour into a gravy boat and serve hot over sliced turkey.
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