Gravy From a Brined Bird

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• Pan drippings to taste
• 1/2 cup dry white wine (or use water)
• 4 cups homemade turkey stock or low-salt canned chicken broth
• Salt and black pepper

1. Make a roux: melt butter in a large skillet.
2. Add the flour all at once, whisking until incorporated.
3. Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes.
4. Set aside.
5. When the roast turkey is done cooking, pour the pan drippings into a bowl.
6. Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits.
7. Add to the drippings in the bowl.
8. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.
9. Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the cold or room-temperature roux, whisking constantly.
10. Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right.
11. Season with salt, if needed, and pepper.
12. To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one.
13. Keep warm until ready to serve.

unsalted butter, allpurpose, pan, white wine, turkey, salt

Taken from cooking.nytimes.com/recipes/1015419 (may not work)