Ingredients

• 3-3 1/2 cups Roasted Poultry Stock warmed
• 1/2 cup dry white wine, brown ale, Port, or apple cider
• 1/2 cup all-purpose flour
• 1-2 teaspoons apple cider vinegar
• 1 tablespoon soy sauce, brown ale, or Port (optional)
• Some chopped fresh herbs (such as thyme or parsley; optional)
• Kosher salt, freshly ground pepper
• freshly ground pepper

Instructions

1. Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
2. Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
3. Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.