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- Drippings from 18-pound turkey
- Melted unsalted butter, if needed
- About 7 cups turkey stock, plus more if needed
- 3/4 cup all-purpose flour
- 1/3 cup bourbon, port or dry sherry
- Salt and pepper to taste
Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
Place a roasting pan over two stove burners on low heat and add the reserved fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock with drippings and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour flavor remains, about 5 minutes. Season with salt and pepper.
Transfer the gravy to a warmed gravy boat, straining the gravy through a wire sieve, if desired.