Here is a wonderful and slightly different recipe for great turkey gravy … enjoy! I described the use of chicken or turkey broth in cooking potatoes in the recipe for roasting a turkey. If you are making mashed potatoes to accompany the roast turkey then use chicken or turkey broth as the cooking liquid for the raw pieces of potato. Then use that broth as the ingredient shown in this recipe for chicken or turkey broth. It is a great way to enhance gravy flavor and consistency. All it takes is a minor amount of pre-planning.

Pan Juices from the turkey and roasting pan

1/2 cup of dry white wine

1/2 cup of flour

2 tbsp. cornstarch

5 cups of turkey or chicken broth

1 tsp. of kosher salt

¼ tsp. of black pepper

Strain the pan juices into a fat separator or bowl, let stand for 10 minutes.

Skim and discard the fat from the surface, set the juices aside.

Place the empty roasting pan over 2 burners over medium high heat.

Add the wine, salt and pepper and stir and scrape to dissolve any pan drippings stuck to the pan for about 2 minutes.

Mix the flour and cornstarch with one cup of the cold chicken or turkey broth in a separate bowl.

Add the other four cups of the broth to the skillet, then all of the reserved juices. Mix well.

Stir and then add the flour and cornstarch mixture to the skillet and mix well. I like to use both flour and cornstarch because the result is guaranteed to be perfect.

Bring to a boil, stirring constantly, then reduce the heat and simmer gently for one minute while stirring.

Strain just before serving into a serving bowl or into two large gravy boats.