Gravy in one-two-three

Ingredients:

• 0.5 cups white wine
• 0.5 cups flour

Preparation:

1. You will need 7-8 cups of hot broth for every 0.5 cup of rendered turkey fat.
2. Pour the fat and juices into a glass measuring cup.
3. Place the roasting pan over low heat, add 1/2 cup of white wine or broth, and scrape up any browned bits from the bottom; add to the glass with the fat. Skim off 1/2 cup of fat from the surface and add to the roasting pan; skim off any remaining fat from the surface of the juices in the glass and discard.
4. Add 1/2 cup flour to the fat in the Dutch oven and stir with a wooden spoon until the mixture is browned and crisp.
5. Slowly pour in the hot broth; bring to a boil. Add the juices from the measuring cup and simmer until the sauce thickens. Season with salt and pepper, if desired, and add the chopped giblets.