• 3 cups homemade Turkey or low sodium Chicken Stock (approx.)
• Pan drippings
• splash of white wine or Madiera
• Milk and flour slurry
• Seasonings as desired

Once turkey is roasted, pour off all the drippings and separate fats. Do not wash roasting pan and place directly over burners on stove, de-glazing with a splash of wine. When brown bits are dissolved, add de-fatted drippings and stock and bring to boil. Taste, and reduce as needed to form a rich stock.

Whisk 1-2 Tbs. flour for every cup of liquid into just enough cold milk to make a thick, smooth slurry. To avoid lumps, slowly whisk a few Tbs. of stock and drippings into hot stock 1 Tbs. at a time, then slowly whisk slurry into simmering stock. Simmer for 5-10 minutes to thicken, stirring regularly. Taste, adjust and serve.

Note: To produce a full flavored gravy, it is critical not to burn the drippings in the roasting pan while cooking. Avoid this by using a heavy roasting pan and adding a little water.