Homage á Julia…
- 1 quart turkey broth or canned chicken broth
- 1 roasted turkey pan, complete with drippings
- 1/2 cup Wondra Flour
- 1 tablespoon honey
- 1 cup cream
- Freshly ground black pepper
While your roasted turkey is resting, place the turkey pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black.
Remove all but 1/2 cup of the fat. Keep as much of the juice as possible.
Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally.