An easy turkey gravy recipe for your Thanksgiving Day table.  This gravy can be made ahead of time-while you're waiting for the turkey to cook or even the day before-and then add the flavorful drippings later. No more whisking the lumps out of the gravy while everyone else is sitting at the table waiting to eat.

3 tablespoons unsalted butter

1/3 cup all-purpose flour

4 cups homemade turkey stock, or low salt chicken stock, heated to a simmer

Pan drippings from one turkey, with the fat poured off (in the roasting pan)

1/2 cup red or white wine

Sea salt, to taste

Ground black pepper, to taste

1. Heat butter in a heavy large saucepan over medium-high heat until foaming.

2. Add flour while whisking and cook for one minute, whisking continually. Pour in hot stock, while whisking continuously.

3. Simmer while whisking occasionally for about a minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately.

4. When you are ready to finish gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat.

5. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Do not allow wine to completely cook down, but do cook it until alcohol smell has dissipated.

6. Pour wine and loosened browned bits into warm gravy and cook at a simmer for about 5 to 10 minutes.

7. Season to taste with salt and pepper.

Makes 4 cups.

Recipe and photo courtesy of Whole Foods Market.

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