Bourbon (or white wine) gravy for turkey: For the gravy: 4TB butter 1/2 cup AP 3-4 cups chicken stock Salt, blackpepper 1/2 cup bourbon or dry white wine Melt butter add flour and cook. 5minutes for roux. Wisk in 3 cups stock, salt andpepper. Bring to boil and reduce to simmer. Until thick. Using pan juices from turkey, collect all. Will need 1.5 cups of jus. Cool and skim. Place empty roasting pans on fire and heat. Deglaze with liquor scrap pan. Add to gravy base and cook 2-3minutes. Adjust consistency with extra stock.