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Ingredients
- Roasting pan with pan drippings from roasting turkey (click for recipe)
- (or more) Roasted Poultry Stock (click for recipe), warmed
- dry white wine, brown ale, Port, or apple cider
- all-purpose flour
- apple cider vinegar
- soy sauce, brown ale, or Port (optional)
- Some chopped fresh herbs (such as thyme or parsley; optional)
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock.
Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
Whisking, gradually ladle warm stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.