Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat; set aside.
Preheat large sauté pan or roaster over medium-high heat. Add butter and onions and sauté until translucent, about 5 minutes. Add poultry seasoning and sauté about 5 more minutes. Sprinkle with flour and stir until deep golden brown, about 5 minutes.
Add reserved turkey pan juices, stock, and white wine to the pan and whisk until smooth. Bring to a boil, whisking constantly, until gravy thickens to desired consistency, about 5 minutes more.
Adjust seasoning, to taste, with salt and freshly ground black pepper. Pour into a gravy boat and serve.
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Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat; set aside.
Preheat large sauté pan or roaster over medium-high heat. Add butter and onions and sauté until translucent, about 5 minutes. Add poultry seasoning and sauté about 5 more minutes. Sprinkle with flour and stir until deep golden brown, about 5 minutes.
Add reserved turkey pan juices, stock, and white wine to the pan and whisk until smooth. Bring to a boil, whisking constantly, until gravy thickens to desired consistency, about 5 minutes more.
Adjust seasoning, to taste, with salt and freshly ground black pepper. Pour into a gravy boat and serve.
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