Gravy made from the pan drippings from roasted turkey.
Roasting pan with juices from Thanksgiving Turkey
1 cup dry white wine or dry French vermouth
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 1/2 cups Giblet Broth, warm
1. Roast your turkey with vegetables and herbs in the roasting pan as in this recipe. Do not allow the contents of the pan to dry out or burn; keep them moist with water, broth, dry white wine or a combination of all three, if the drippings from the bird are not doing the job.
2. After removing the finished turkey from the roasting pan, press the juices from the vegetables and discard them, leaving pan juices behind.
3. Pour pan juices into a degreasing pitcher, straining out any remaining solids as you do. Let stand while you continue working so that the fat can separate from the juices. Set the pan aside but do not wash it.
4. Melt the butter in a saucepan and add the flour. Use a whisk to mix the butter and flour together into a roux (wet paste). Turn the heat to medium-low and allow the roux to cook, stirring it occasionally with the whisk, for 5-10 minutes, allowing it to brown. Do not allow it to burn.
5. Pour the warm stock into the roux, whisking as you do to mix everything together. Turn the heat to medium high and pour the degreased pan juices into the pan. Stir everything together and allow the mixture to come to a simmer, then turn the heat to low and put the lid askew.
6. Set roasting pan over 1 or 2 burners (depending on the size of your pan). Turn heat to medium high. Pour wine into pan and bring to a simmer. Use a wooden spatula to deglaze the pan as the wine simmers. When the bottom has been scraped clean, turn off the heat and pour the contents of the pan into the gravy.
7. Turn the heat up briefly to simmer and combine flavors. Taste and adjust seasonings. Turn the heat off and keep it covered until ready to serve (to prevent a skin from forming).