Serves 6-8| Hands-On Time: | Total Time:
- Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface.
- Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices.
- Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices and the thyme. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat. Remove and discard the thyme and stir in 1 teaspoon salt and 1/2 teaspoon pepper.
- Per Serving
- Calories 95Calories From Fat 57%
- Fat 6g
- Sat Fat 4g
- Cholesterol 15mg
- Sodium 259mg
- Carbohydrate 7g
- Fiber 0g
- Sugar 0g
- Protein 3g
What does this mean? See Nutrition 101 .
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.