Reserve pan drippings from your holiday bird for turkey gravy – an essential element to any Thanksgiving meal.
- 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.
*If you don’t have Joanne’s recipe for stock, prepare 1 recipe of your favorite chicken stock. Strain the stock. Repeat the same chicken stock recipe except this time instead of using water, use the chicken stock you have already made. Strain.
Get Joanne Weir’s holiday turkey recipe: The Perfect Roast Turkey