Directions
On medium, heat butter in a heavy saucepan. When foam subsides, whisk in flour & continue to stir constantly to heat to a caramel color. Whisk in stock and wine; bring to a boil. Reduce heat & simmer for 30 mins or to desired thickness. When ready to serve, strain liquids from turkey; remove as much fat as possible. Whisk 1 Tbsp. turkey fat & all of the strained drippings into heated gravy and cook throughout. (If too thin, continue to heat; if too thick, add more stock). Add salt and pepper to taste.
Recipe Note: When baking the turkey, add 1/2 cup each chopped onion, celery, and carrot.; 3 sprigs thyme and 5 sprigs parsley; and 2 cups Kitchen Basics Turkey or Chicken Stock to the roasting pan. Bake Turkey as directed.
