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1
Pour off the drippings from the roasted turkey into a small heatproof bowl.
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2
Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the drippings aside.
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3
Place the roasting pan across two burners over medium heat.
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4
Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan.
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5
Scrape up any browned bits from the bottom of the pan with a flat spatula.
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6
Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half.
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7
Add the reserved drippings back to the pan.
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8
Pour the mixture through a strainer set over a medium heatproof bowl and set aside.
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9
Discard the solids from the strainer.
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10
Melt the butter in a medium saucepan over medium heat.
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11
When it foams, sprinkle the flour evenly over it.
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12
Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
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13
While whisking continuously, slowly add the chicken stock or broth and the strained pan juices.
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14
Add the fresh herbs, if using.
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15
Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly.
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16
Add salt and pepper to taste.
