Ingredients:

  • 1/2 cup turkey pan drippings, separated from fat
  • 2 cups low-sodium turkey stock
  • 1/4 cup dry white wine
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp soy sauce
  • 1 sprig fresh sage
  • 1 sprig fresh thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Separate the drippings. Pour all liquids from your roasting pan into a glass measuring cup. Let it sit for 2 minutes until the fat rises to the top, then skim off the fat, keeping 1/2 cup of the dark liquid underneath.
  2. Deglaze the pan. Place your roasting pan over two burners on medium heat. Pour in the 1/4 cup white wine and scrape the bottom until the browned bits dissolve into the liquid.
  3. Melt the butter. In a separate medium saucepan, melt 1/4 cup unsalted butter over medium low heat until it starts to sizzle and foam.
  4. Create the roux. Whisk in 1/4 cup flour. Cook for 2 minutes, stirring constantly, until it smells toasted and looks like wet sand. Note: This removes the raw flour taste.
  5. Incorporate drippings. Slowly pour in the 1/2 cup of reserved pan drippings while whisking vigorously.
  6. Add the stock. Gradually stream in the 2 cups turkey stock. Keep whisking until the mixture is completely smooth.
  7. Infuse with herbs. Drop in the sage and thyme sprigs. Add the 1/2 tsp soy sauce for a deeper color.
  8. Simmer to thicken. Increase heat to medium. Simmer for 5 minutes until the sauce thickens and coats a spoon.
  9. Season and strain. Remove the herb sprigs. Stir in the salt and pepper. Pour the mixture through a fine mesh strainer into a warm gravy boat.