Easy Turkey Gravy
Comments:	Easy as you can prepare this base while the turkey is roasting, even two days before using; simply keep this base refrigerated until ready to use. Gone the time when you had to whip the gravy while your guests were all sitting at the table waiting to eat!
Servings:	4 cups [1 L]
Ingredients	Preparation
4 cups [1 L] homemade turkey broth or low salt chicken broth 3 tablespoons [45 g] unsalted butter 1/3 cup [45 g] all-purpose flour Turkey juices, fat skimmed off 1/2 cup [125 mL] white or red wine Sea salt, to taste Freshly ground pepper, to taste	Bring turkey or chicken broth to a slow boil. Melt unsalted butter into a large heavy casserole over medium-high heat until foamy. Whip in flour and cook mixture for 1 minute, still stirring. Whip in boiling turkey or chicken broth. Leave to simmer whipping from time to time, for approximately 1 minute. If desired, leave to cool then refrigerate this sauce for up to 2 days. Towards the end of the roasting time of the turkey, reheat this sauce over medium heat. Remove from oven and transfer done turkey onto a serving plate, cover turkey with al foil and leave turkey to rest. Skim off the fat from cooking juices in the roasting pan then transfer roasting on the stove over medium heat, over two elements. Using a wooden spoon, pour in white or red wine stirring and scraping the bottom of the roasting pan to remove any brown bits. Never leave wine to evaporate completely, but make sure to heat it enough for the alcool smell to disappear. Pour this mixture into reheated hot sauce base and leave gravy to simmer slowly for approximately 5 to 10 minutes. Season gravy to taste with sea salt and freshly ground pepper before serivng.