Classic Turkey Gravy

This recipe makes a generous amount so you have enough for leftover turkey sandwiches!

Makes about 31⁄2 cups (875 mL)
Serves 12 (with extra for leftovers)

• drippings and roasting pan from a roasted 16 lb turkey
• 1⁄3 cup all-purpose flour 80 mL
• 3 cups chicken stock 750 mL
• 1⁄4 cup dry white wine, dry vermouth or dry sherry 60 mL
• 1 tbsp chopped fresh thyme 15 mL
• salt and pepper

Pour the drippings and juices from the roasting pan into a gravy separator. You can leave the onions in the pan or discard them. Pour 1⁄4 cup (60 mL) of the fat back into the roasting pan and stir in the flour. Stir the flour mixture for about 8 minutes over medium heat until it turns an amber brown colour - the same colour as peanut butter - called a roux. Save the remaining juices from the gravy separator, but discard the remaining fat.

Whisk in 1⁄2 cup (125 mL) of the chicken stock until blended (the mixture will be a thick paste). Whisk in another 1⁄2 cup (125 mL) of the stock until blended. Now add the remaining stock plus the reserved turkey juices in two additions, letting the gravy come up to a simmer after each addition. Stir in the wine, vermouth or sherry. Add the thyme and simmer for one minute.

Season to taste and keep warm until ready to serve.