The perfect gravy to go with your baked turkey. You haven't had gravy until you've tried this recipe.
Skim fat from turkey pan juices, reserving 1/4 cup of fat. Deglaze turkey pan with sherry over medium-high heat, scraping up brown bits. Stir in cider. Bring mixture to a boil, then remove pan from heat.
In a heavy saucepan, whisk together reserved fat and flour to make a roux, cooking over moderately low heat, whisking frequently, for 3 minutes. Add sherry mixture and 2 cups stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally, 10 minutes. Season with salt and pepper, if needed. Transfer to heated gravy boat.
- 1 cup dry sherry
- 1 cup sparkling apple cider
- 6-8+ Tbsp. all-purpose flour (or Wondra)
- 2 cups turkey giblet stock (or chicken broth)