| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- Pan drippings from turkey roulade or roast
- 1/3 cup Dry White Wine such as Sauvignon blanc
- 4 tbsp Unsalted Butter
- 1/2 cup Plain Flour
- 2 1/2 cups Low salt chicken stock
- Sea salt and pepper to taste
- 12 sprigs Fresh thyme
Ingredients
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Instructions
- Start by straining the pan drippings into a large heat proof measuring cup. Let sit for 10 minutes before removing and discarding the fat from the surface, set aside.
- In a hot saucepan, add wine and cook for 2 minutes. Remove from heat and pour into the cup with the pan juices.
- Melt butter in a large fry pan over medium heat. Sprinkle with flour and cook, stir regularly for about 5 minutes, until golden brown. While stirring, slowly add chicken stock and reserved pan juices and the thyme. Bring to the boil then reduce heat, keep stirring until it thickens, roughly 10 minutes. Finally, remove from heat. Discard the thyme sprigs and stir in salt and pepper to taste. Serve on top of the hot turkey roulade.
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