Last but not least of your turkey trimmings, this gravy recipe works for roast beef and pork roasts, too.(Just skip the first step.)
Roasting pan and its contents,from Herb-Roasted Turkey
1 cup dry white wine
2 to 3 cups low-sodium chicken broth
4 Tbsp (1/2 stick) unsalted butter
1/3 cup all-purpose flour
Kosher salt and black pepper
1 Remove the vegetables and neck from the roasting pan; discard. Strain the pan drippings into a fat separator. let it stand for 5 minutes so fat rises to the top. Pour the juices at the bottom into a large (4-cup) measuring cup,leaving the fat behind.
2 Place the empty roast- ing pan across two stove burners over medium high heat. Add the wine and cook, stirring and scraping up any brown bits, 1 minute.
3 Pour the wine from the roasting pan into the measuring cup with the pan juices. Add enough chicken broth to make 4 cups of liquid.
4 Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, whisking often, until deep brown in color, 4 to 5 minutes.
5 Gradually whisk in the 4 cups of liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Strain just before serving.
PER 1/4-CUP SERVING: 48 CAL,3 G FAT (2 G SAT FAT), 10 MG CHOL, 106 MG SOD, 1 G PRO, 3 G CAR,0 G FIBER
tip If you used a roasting pan not suitable for the stovetop,still pour the wine into the empty pan, stir and scrape,then add the contents to rest of the drippings.