Makes:About 3 cups
This simple gravy is all you’ll need to take your roasted turkey from good to great.
Game plan: This recipe requires the roasting pan (with the drippings) of a just-roasted turkey. To make the gravy without the bird, follow the technique in our Smoked Turkey recipe, omitting the pan juices.
Pour off the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the drippings aside.
Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.