Classic Pan Gravy

• 7 tablespoons turkey fat, left in roasting pan
• 6 tablespoons flour, preferably instant or all-purpose
• 1/2 cup white wine
• 4 to 5 cups turkey stock or chicken stock
• Kosher salt and black pepper

1. Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat.
2. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
3. Increase heat to medium high and add a little white wine, whisking as you go to let it reduce.
4. Slowly add stock, stirring constantly, until the mixture is smooth.
5. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes.
6. Season to taste with salt and pepper.

turkey fat, flour, white wine, turkey stock, kosher salt

Taken from cooking.nytimes.com/recipes/1016906 (may not work)