Turkey gravy, the perfect complement to roast turkey, is especially delicious when made from the pan juices, enhanced with turkey or chicken stock and chicken demi-glace.
- Pan drippings from roasted turkey
- 3/4 cup (6 fl. oz./180 ml) water
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 2 cups (16 fl. oz./500 ml) lightly salted turkey or chicken stock
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry (optional)
- Salt and freshly ground pepper, to taste
Skim and discard any fat from the turkey drippings in the roasting pan. Add the water to the pan and set over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom and sides of the pan. Transfer to a bowl.
In a small sauté pan over medium heat, melt the butter. When it bubbles, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Rapidly whisk in the reserved pan drippings, stock and demi-glace. 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 and season with salt and pepper.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Makes about 2 1/4 cups.
Williams-Sonoma Test Kitchen