of white wine and scrape to loosen debris. Add 1/4 to 1/2 cup flour, to make a paste. While whisking cook a bit so the flour won’t taste raw. Add about 1/4 cup of Turkey Bone Broth*, or if not available giblet broth (this can be from simmered neck and giblets while turkey is roasting). Thin down with more liquid until it looks like gravy.
of flour in skillet. Heat on medium high whisking constantly. After a bit it will began to brown. Cook until flour reaches nut brown. Add equal part of sweet butter. Make a paste add decanting’s from turkey roasting pan, and *Turkey Bone Broth, or giblet broth until it looks like gravy.