Makes about 3 cups. Recipe by Alison Ladman
Drippings from roasting a turkey
Butter, melted (as needed)
1/2 cup white wine
2 cups low-sodium turkey or chicken broth or stock
3 to 4 tablespoons Wondra (instant) flour
Kosher salt and ground black pepper
Carefully transfer the turkey drippings from a roasting pan into a measuring cup. Do not scrape or clean the pan. Allow to sit for 5 minutes to settle. Once the drippings have settled, measure out 1/2 cup of the fat (that will be the top layer in the cup). If you have more than 1/2 cup fat, pour some off and discard. If you do not have enough, add butter to make the difference.
Return the 1/2 cup fat and all the liquid drippings to the roasting pan and set the pan over medium heat (you likely will need to use 2 burners). Add the white wine and scrap the bottom of the pan with a wooden spoon to loosen any browned bits.
Whisk in the broth or stock and bring to a simmer, whisking continuously. Sprinkle in the Wondra flour, continuing to whisk, and cook over medium heat until thickened, 2 to 3 minutes. Season with salt and pepper. If desired, before serving strain through a mesh strainer.