½ cup red wine
¼ cup rendered turkey fat
¼ cup flour
1-1/2 cup pan juices, degreased
1 cup water
¼ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon cider vinegar
½ teaspoon honey
Place a large fine-meshed sieve in a bowl. Pour the contents of the roasting
pan into the sieve. Discard the vegetables, save the juices.
Degrease the pan juices. A fat-separator, a measuring cup with a special
spout does the job easily. You just pour out the juices until the fat, which
has floated to the top, reaches the opening of the spout. If you don't have
a fat-separator, you can use a wide, shallow spoon to skim the fat from the
surface of the juices.
Set aside both the pan juices and the rendered fat.
Place the roasting pan on the stove over medium heat. Pour in ½ cup of dry
white wine and begin "deglazing" the pan, scraping up the flavorful fond, or
browned bits, that will so enrich your gravy. Stir until the wine begins to
boil and pour into the bowl containing the reserved pan juices.
Return the roasting pan to the heat. Spoon in ¼ cup of the rendered fat into
the pan. Stir in ¼ cup of flour. The flour will absorb the fat and turn into
a smooth paste. Keep stirring until the flour colors, turning golden and
giving off a nutty smell. You need to "cook" the flour in this way or else
the gravy will take on an unappealing floury taste.
Pour 1-1/2 cup of reserved pan juices and 1 cup of water to the pan. Stir
until the gravy begins to thicken. If the gravy thickens too much, add ¼ cup
more of water.
Stir in ¼ teaspoon black pepper, ½ teaspoon kosher salt, 1 teaspoon cider
vinegar and ½ teaspoon of honey. Taste carefully and adjust seasonings as
Pour gravy into a bowl or gravy boat and keep warm until ready to serve.