Reserve pan drippings from your holiday bird for turkey gravy – an essential element to any Thanksgiving meal.
- 1/2 cup dry white wine
- 2 teaspoons corn starch
- 2 teaspoons flour
- 1 batch Joanne's Double Chicken/Turkey Stock
- After roasting the turkey, remove it to a cutting board or platter. Pour off the fat from the pan and discard.
- Deglaze the pan by adding 1/2 cup dry white wine and reduce by half, scraping up the bits on the bottom of the pan. Add the double stock and bring to a simmer. In a small bowl, combine 2 teaspoons each cornstarch and flour and whisk together. Using a whisk, add as much of the cornstarch/flour mixture as you need to obtain the desired thickness. Strain.