- Pan with drippings from roasted turkey
- 24 oz low- or reduced-sodium chicken stock
- 8 oz red wine
- 1/3 c all-purpose flour
- 1 Tbsp fresh herbs, chopped (thyme, rosemary or oregano)
Place roasting pan on range over medium heat, using two burners if necessary. Once hot, deglaze the bottom with chicken stock. As the liquid boils and reduces, scrape the bottom with a wire whisk to loosen and dissolve any flavorful bits that may be stuck there.
Pour the liquid into a fat separator; pour the non-fatty liquid into another container. Pour the fat back into the roasting pan, stir in flour. Whisk quickly to coat the flour granules with fat, which will keep the gravy from lumping. The heat will cook out the raw cereal flavor. Keep mixing until the mixture starts to smooth out and thicken just a little bit.
Pour the reserved liquid back into the pan and continue whisking. As it comes to a boil, the flour granules will gelatinize, thus thickening the liquid.
Whisk in the herbs.
Remove from heat while gravy is still a little too runny, because it will thicken more as it cools.