Preheat the oven to 400°f.

Turkey gravy using wondra flour. The wonderful thing about wondra is that it won't leave raw lumps in your gravy, and it doesn't need to be whisked with liquid before adding to the pot. And sprinkle it into the pan. Don’t bother separating the turkey drippings.

After a few minutes, the flour will be well incorporated into the butter. Web add the white wine and scrap the bottom of the pan with a wooden spoon to loosen any browned bits. Season with salt and pepper, to taste.

Web now, put 3 or 4 tablespoons of the fat back into the roasting pan. Sprinkle in the wondra flour, continuing to whisk, and cook over medium heat until thickened, 2 to 3 minutes. Web ingredients 1/4 cup wondra (very fine) flour 1 cup stock (chicken or turkey stock for chicken or turkey gravy or beef stock for beef gravy) 2 to 4 cups pan drippings salt and pepper small dash or two of gravy master or kitchen bouquet instructions skim off any fat from pan drippings.

Whisk in the broth or stock and bring to a simmer, whisking continuously. Web wondra flour packets help things along when i make this turkey gravy recipe using the wing/make ahead method, i like the idea of using these gravy packets to add flavor. Web preheat your oven to 400℉ (or 200℃).

A few more minutes of whisking and you’ve got perfection. Tips and variations for making turkey gravy: If it’s not already, it will be indispensable for you too.

Use just enough wondra flour to thicken the gravy slightly, while still maintaining its dark salty edge, wofford says. (for thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.) strain liquid from pan through a very fine sieve. Slowly pour in the broth, whisking constantly as you pour.