1/2 cup of dry white wine
2 teaspoons of corn starch
2 teaspoons of flour
1 batch of Joanne's Double Chicken/Turkey Stock
- After roasting the turkey, remove it to a cutting board or platter. Pour off the fat from the pan and discard.
- Deglaze the pan by adding 1/2 cup dry white wine and reduce by half, scraping up the bits on the bottom of the pan. Add the double stock and bring to a simmer.
- In a small bowl, combine 2 teaspoons each cornstarch and flour and whisk together. Using a whisk, add as much of the cornstarch/flour mixture as you need to obtain the desired thickness. Strain.