Turkey gravy, the perfect complement to roast turkey, is especially delicious when made from the pan juices, enhanced with turkey or chicken stock.
Recipe courtesy of Williams-Sonoma.
- Pan drippings from roasted turkey
- 3/4 cup water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken stock, lightly salted
- 2 tablespoons dry sherry (optional)
- Salt and freshly ground pepper, to taste
- 1 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.
- 2 In a small saucepan over medium heat, melt the butter. When it bubbles, add the flour and stir rapidly for a few seconds to cook the flour. Rapidly whisk in the reserved pan drippings and the stock. Cook until the gravy is smooth and thick enough to coat the back of a spoon, 1 to 2 minutes. Stir in the sherry and season with salt and pepper.
- 3 Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Makes 2 to 2 1/2 cups.