Thanksgiving White Wine Gravy

Once your turkey is cooked and removed from the roaster, skim the fat from the pan juices and reserve both the pan juices and the fat, separately. Deglaze the pan with the wine over moderately high heat. (To deglaze, as the liquid cooks, stir the bottom of the pan to get up all the browned scraps from the bottom.) Boil the mixture until reduced to 1/2 cup. Add 4 cups turkey stock and bring to a simmer. Pour mixture through a sieve into a sauce pan. Saute the onions in 1/4 cup of the reserved fat in a heavy pan until browned. Stir in flour and cook the roux (combination of fat and flour) over medium-low heat, whisking for 3 minutes. Bring wine mixture to a simmer. Add the hot wine mixture to the roux in a fast stream, whisking constantly. Simmer, whisking occasionally, for 10 minutes. Thin to desired consistency with the reserved pan juices. Season with salt and pepper.