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Ingredients
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
Method
- Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with white wine over moderately high heat, scraping up brown bits.
- Bring white wine to a boil and remove pan from heat.
- In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
- Add white wine mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes.
- Season gravy with salt and pepper and transfer to a hot gravy boat.
