While the turkey rests after roasting, transfer the vegetables, neck pieces, and giblets to a owl with a slotted spoon. When cool enough to handle, dice the reserved giblets and set aside. Pour the liquid from the roasting pan into a liquid measuring cup, scraping up any browned bits from the pan. Spoon off any fat and add enough broth to measure 2 quarts
heat turkey drippings over medium heat. stir in flour and cook to a dark brown, 10-15 minutes, stirring often
Slowly whisk in the wine, then the broth. Stir until thickened and the gravy no longer tastes of flour. season with salt and pepper
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 4.1mg||0 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.5g|
|Protein 0g||0 %|
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Calories per serving: 41
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