Turkey Gravy

If you brine your turkey, you can't use the pan juices for gravy, as it'll be far too salty, so here's what you can do while the turkey is resting.

• 8 oz. sherry
• 3 oz. butter
• 3 oz. flour
• 4 cups turkey or chicken stock
• 1 bunch fresh thyme

Drain out all the rendered turkey fat and anything else from the pan, leaving only the little bits stuck to the bottom of the pan. Heat the pan on top of the stove and deglaze with the sherry.

Reduce the sherry until almost dry, then add the butter. Melt the butter until it starts to give off a nutty aroma, then add the flour. Incorporate the flour and the butter until it becomes a paste. Add the chicken stock a little at a time and whisk.

As the mixture heats, it will begin to thicken. Allow to cook out at a simmer for 30 minutes, occasionally skimming. Put the fresh thyme into the strainer and pour the gravy through the strainer. Adjust for seasoning

This should give you about 3 cups of gravy.