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Ingredients
- You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings.
Method
- Transfer the turkey drippings to a glass measuring cup.
- Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings.
- Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
- Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
- Slowly whisk the hot broth into the roux; bring to a boil.
- Add drippings and simmer to thicken.
- Add salt, pepper and chopped giblets, if desired.
