PREP TIME: 35 minutes. TOTAL TIME: 35 minutes.
1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
While turkey rests, place roasting pan on stove across two burners (if using a disposable pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
Add wine; cook, stirring constantly, until syrupy, about 5 minutes. Gradually whisk in flour and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain; discard solids. Season with salt and pepper. Serves 8.
Per serving: 64 calories; 2 g fat (0.5 g saturated fat; 28 percent calories from fat); 7 g carbohydrates; 2 mg cholesterol; 298 mg sodium; 3 g protein; 0.2 g fiber.
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