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CLASSIC TURKEY GRAVY - WILLIAMS & SONOMA RECIPE Turkey Gravy Recipe

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This recipe for CLASSIC TURKEY GRAVY - WILLIAMS & SONOMA RECIPE Turkey Gravy, by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Monica Gray Howard

Category:
Category:

Ingredients:  
Ingredients:  
Drippings from one 12-18 pound turkey
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups (16 fluid ounces) turkey stock or chicken stock
1 tablespoon chicken demi-glaze (optional)
2 tablespoons dry sherry (optional)
salt and freshly ground pepper

Directions:
Directions:
Place the roasting pan with the pan drippings on the stove top over medium-high heat. Pour 3/4 cup (6 ounces) water or milk 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 heat proof bowl, spoon off as much fat from them as possible.

In a saucepan 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 drippings from the bowl. Whisk in the stock and the demi-glaze, if desired and cook, stirring constantly until the gravy is smooth and thick enough to coat the back of the 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.

 

 

 

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