Classic Gravy

• pan juices, from the turkey and roasting pan
• 14 cup dry white wine
• 4 tablespoons unsalted butter
• 12 cup all-purpose flour
• 5 cups turkey broth or 5 cups chicken broth
• 1 teaspoon kosher salt
• 14 teaspoon black pepper

1. Strain the pan juices into a fat separator or bowl.
2. Let stand for 10 minutes.
3. Skim and discard the fat from the surface; set the juices aside.
4. Place the empty roasting pan over 2 burners over medium-high heat.
5. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes.
6. Add the butter and melt.
7. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes.
8. Still stirring, slowly add first the broth, then 1 cup of the reserved juices.
9. Bring to a boil.
10. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes.
11. Remove from heat and season with the salt and pepper.
12. Strain just before serving.

pan juices, white wine, unsalted butter, flour, turkey broth, kosher salt, black pepper

Taken from www.food.com/recipe/classic-gravy-193084 (may not work)