Roux Based Gravy for Deep Fried Turkey

So you've got a turkey.

And the hubbs is going to deep fry it.

But how do you make gravy without a roasted turkey?  Simply!

Place a couple of turkey legs into a roasting pan, add about a cup of chicken broth and cook in the oven on 350, basting often, until you have golden drippings on the bottom of your pan (takes about an hour).

Remove the pan from the oven and place it on your stove top (low heat), add a stick of butter and scrape the dripping bits off the bottom of the pan.  Add three heaping tablespoons of flour and constantly whisk until you've got a roux (takes about three minutes).

To your roux, add a cup of dry wine (I normally use white but didn't have any), constantly whisking, then a cup of chicken stock (keep whisking).

Next, add a couple of dashes of black pepper, then about a tablespoon of dried sage, all while whisking, and cook for another minute or so.

That's it.  Perfect gravy!

And in the unlikely event that you have any leftover gravy, pour it steaming-hot into a mason jar, close it tight and the lid will seal ~ keeping it good (in the fridge) for about two weeks.