Ingredients:
Serves 10
turkey drippings
3 C chicken broth
3/4 C red wine
1/3 C all-purpose flour
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp fresh sage, minced
kosher salt and freshly ground pepper, to taste
Directions:
Cook turkey, as usual. Remove from roasting pan. leave drippings in pan. Transfer pan to stove, over medium heat.
Add wine and chicken broth. Cook for 3-5 minutes, scrape up any bits stuck to the bottom of pan.
Transfer mixture to a fat separator, or let cool slightly and spoon off fat, reserving both fat and remaining liquid.
Place 2/3 C fat in roasting pan, over medium-high heat.
Once fat has liquified, sprinkle flour evenly over top. Whisk continuously until mixture is thick and paste-like.
Cook for 3-4 minutes, continue whisking vigorously, and slowly return saved liquid back to the roux-like paste.
Continue whisking until gravy is smooth. Season with herbs, salt, and pepper.
Transfer to a serving bowl and serve hot.
