Ingredients

The following ingredients have 8 Servings
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup all-purpose gluten-free flour
  • 4 cups gluten-free chicken broth or chicken stock, heated
  • 1/2 cup dry red or white wine
  • reserved liquid from turkey pan drippings
  • reserved liquid from turkey resting platter

Instruction

  • In a medium saucepan over medium-low heat, melt butter.
  • Whisk in flour and cook, constantly whisking, for 5 minutes.
  • Slowly add broth or stock, whisking to boil. Simmer for 5 minutes.
  • Let gravy cool. Transfer to a bowl. Cover and chill overnight in the refrigerator.
  • Platter your cooked turkey and cover it loosely with foil.
  • Pour drippings into a fat separator. Discard fat.
  • Place bird roasting pan on two burners of the stovetop over medium heat. (Make sure your roasting pan is stovetop safe. Do NOT do this with a glass roasting pan.)
  • Add wine and reserved drippings, scraping up the brown bits on the bottom of the pan.
  • Whisk in premade gravy and any juices from resting turkey.
  • Add salt and pepper to taste, cooking until hot, and serve with your bird.