Don’t settle for store-bought packets of gravy. Set the tone for an unforgettable Thanksgiving with a simple, but memorable, turkey gravy. From Williams-Sonoma: The Best of Thanksgiving.
Prep Time: 10 minutes • Cook Time: 10 minutes • Serves 8-10
Drippings from one 12–18 lb (6–9 kg) roast turkey
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups (16 fl oz/500 ml) Turkey Stock, Chicken Stock, or low-sodium poultry broth
1 tablespoon chicken demi-glace (optional)
2 tablespoons dry sherry (optional)
Kosher salt and freshly ground pepper
Place the roasting pan with the pan drippings on the stove top over medium-high heat. Pour in ¾ cup (6 fl oz/180 ml) 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 pan over medium heat, melt the butter. When it bubbles, add the flour and cook, whisking constantly, until the flour is golden brown, 2-3 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 2–3 minutes. Stir in the sherry, if desired, and season with salt and pepper.
Pour the gravy into a warmed gravy boat for serving.