Lunch: Rosemary-Infused Gravy

Rosemary makes for beautifully fragrant gravy, but thyme or sage works wonderfully as well. Be sure to strain just before serving—not ahead of time, as the gravy will set quickly and need to be worked over again.

Ingredients

Roasting pan and its contents (From our Herb Roasted Turkey Recipe, see prep tip below)
1 c. dry white wine
1 c. low-sodium chicken broth
4 tbsp. unsalted butter
1/3 c. all-purpose flour
2 sprig fresh rosemary
kosher salt
Pepper

Instructions

Remove the vegetables and neck from the roasting pan; discard. Strain the pan drippings into a fat separator. Let it stand for 5 minutes so fat rises to the top. Pour the juices from the bottom into a large (at least 4 cup) measuring cup, leaving the fat behind.
Place the empty roasting pan across two stove burners over medium-high heat. Add the wine and cook, stirring and scraping up any brown bits for 1 minute.

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