6 tbsp butter
2 medium shallots, thinly sliced
2 tbsp chopped fresh sage
1/3 cup flour
3 cups chicken or turkey broth
Kosher salt & fresh ground pepper
Pan drippings from turkey
1 cup dry white wine, Sauvignon Blanc
Melt the butter in a large skillet over medium heat. Add the shallots and cook until softened.
Add the sage and cook for another 2 minutes. Add the flour and stir to completely blend with the shallots. Add the broth and bring to a boil. Let boil for 5 minutes or until thickened. Remove from the heat and season with salt & pepper.
At this point you can strain any small lumps if there are any.
Allow the gravy to cool and then refrigerate until needed. The gravy at this point can be stored up to 3 days.
Finishing the gravy
When the turkey is done roasting, strain the pan drippings into a fat separator measuring cup.
Place the roasting pan over 2 burners and add the wine. Bring to a boil, scraping the brown bits on the bottom of the pan. Simmer until the wine has reduced slightly.
Reduce the heat to low and add the refrigerated gravy base. Simmer until the gravy has thickened.
The gravy can be thinned with the pan drippings if needed.