Pan Juice “Gravy” (Phase 1)

Pan Juice “Gravy” (Phase 1)
 
Description
This “jus”-style gravy, usually made with flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird is carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.
Prep time: 5 minutes
Cook time: 20 minutes
Serves 8
 
Ingredients
Turkey juices from roasted turkey (about 2 cups)
1 cup dry white wine
2 cups lower-sodium chicken broth

Instructions
After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.

Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add the juices back to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

Nutritional information
Per 1/4-cup serving:
25 calories
1 g fat (0 g sat)
1 g carbohydrate
1 g protein
0 g fiber
105 mg sodium