Once you remove the turkey, place the roasting pan across 2 burners over medium heat. Cook, stirring occasionally, until the vegetables darken and the liquid is nearly evaporated, 10 to 12 minutes. Add the wine and cook, scraping up any brown bits stuck to the pan, until the wine is reduced by half, 2 to 4 minutes. Remove from heat.
Meanwhile, melt the butter in a large pot over medium heat. Sprinkle with the flour and whisk to create a smooth paste (called a roux). Cook, whisking frequently, until golden brown, 4 to 5 minutes. Whisk in the broth. Pour the liquid from the roasting pan through a mesh strainer into the pot and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
Season the gravy with 3/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm over low heat until ready to serve.
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