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Thanksgiving: Classic Turkey Gravy

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ Drippings from one 12- to 18-pound roast turkey
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour
â—¦ 2 cups turkey stock, chicken stock, or low-sodium poultry broth
â—¦ 1 tablespoon chicken demi-glace (optional)
â—¦ 2 tablespoons dry sherry (optional)
â—¦ Kosher salt and freshly ground pepper


Recipe

Place the roasting pan with the pan drippings on the stovetop over medium-high heat. Pour in ¾ cup water and bring to a brisk simmer, stirring with a whisk to scrape up any browned bits on the pan bottom. Simmer until the liquid is slightly reduced, about 1 minute. Carefully strain the contents of the pan through a fine-mesh sieve into a heatproof bowl or a fat separator and set aside. If the drippings are in a bowl, spoon off as much fat from them as possible.

In a saucepan over medium heat, melt the butter. When it bubbles, add the flour and cook, whisking constantly, until the flour is golden brown, 2 to 3 minutes. Slowly whisk in the degreased drippings from the bowl or from the fat separator, leaving the fat behind in the separator, if using. Whisk in the stock and the demi-glace, if desired, and cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the sherry, if desired, and season with salt and pepper.

Pour the gravy into a warmed gravy boat for serving.

Serves 8 to 10