White wine and herb gravy
	Pan juices from roast turkey   2 Tbs    plain flour   150 ml    white wine   300 ml    chicken stock   1 Tbs    thyme leaves     1 Heat the pan juices in a flameproof roasting pan or frying pan over medium heat until bubbling. Add the flour and stir with a wooden spoon for 2mins. 2 Gradually add the stock, stirring until combined and smooth. Add the thyme and simmer, stirring occasionally, for 2-3 mins or until the gravy thickens. Season with salt and pepper, and serve immediately with the roast turkey.   Yield: 2 cups   Copyright © 2006, The Gourmet Saint