Ingredients

The following ingredients have 16 Servings
  • 3 Tablespoons fat from turkey drippings (see step 1 below or cook’s note for substitution)
  • 1 small yellow onion (about 1 cup, small dice)
  • 1 carrot (small chop)
  • 1 celery rib (small chop)
  • 4 sprigs fresh thyme
  • 5 Tablespoons all-purpose flour
  • 1 cup defatted turkey drippings (see step 1 below or cook’s note for substitution)
  • 3 ¼ cups Turkey Stock
  • ¼ cup Sherry Cooking Wine
  • 2 bay leaves
  • salt and pepper
  • 1 teaspoon chopped fresh thyme

Instruction

  • After turkey comes out of oven, strain drippings from bottom of the pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from the surface of the liquid. Keep 3 tablespoons of turkey fat, and reserve turkey drippings.
  • In a large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
  • Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
  • Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds.
  • Whisk in stock, and then whisk in wine until combined. 
  • Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste. 
  • Pour through a fine-mesh strainer over a medium-sized bowl, and discard solids. 
  • Stir in chopped thyme. 
  • Pour gravy into a serving dish. Serve.