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Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.

Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan. 2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl. 3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour. 4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper. 5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.