0.3 cup cooking wine dry white (such as Sauvignon Blanc)
8 servings kosher salt and pepper
2.5 cups chicken broth low-sodium
8 servings pan drippings from classic roast turkey
8 servings reserved roasted vegetables from the roasting pan
Equipment
food processor
frying pan
pot
roasting pan
measuring cup
Directions
Strain the pan drippings into a fat separator or large measuring cup.
Let stand for 10 minutes. Skim and discard the fat from the surface.
Place the empty roasting pan over 2 burners over medium-high heat.
Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan.
Remove from heat and add it to a food processor along with the pan juices and a third of the vegetables. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reheat the gravy if necessary and serve.
