Rich Turkey Gravy
['3-3 1/2 cups Roasted Poultry Stock warmed', '1/2 cup dry white wine, brown ale, Port, or apple cider', '1/2 cup all-purpose flour', '1-2 teaspoons apple cider vinegar', '1 tablespoon soy sauce, brown ale, or Port (optional)', 'Some chopped fresh herbs (such as thyme or parsley; optional)', 'Kosher salt, freshly ground pepper', 'freshly ground pepper']
Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.
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