Roasting pan with drippings from turkey1–2 tsp. apple cider vinegarBring stock to a simmer in a small saucepan; keep warm over medium-low heat.Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat.
Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2–3 minutes.Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes.
My husband who cooks the bird and the gravy also uses brown rice flour. Works beautifully.
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