Sherry Reduction Gravy

1. 1

   Remove the giblets, and pour off all but a tablespoon of the fat from the turkey's roasting pan; leave as many of the solids and as much of the dark liquid behind as possible.

2. 2

   Place the roasting pan over two burners, and turn the heat to high.

3. 3

   Add the sherry, and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by half, 5 minutes or so.

4. 4

   Add 3 cups water (or stock if you have it), and bring to a boil, stirring continuously.

5. 5

   Lower heat to medium and simmer for about 5 minutes.

6. 6

   Strain into a saucepan, if a smooth gravy is desired.

7. 7

   Stir in the butter and, when it melts, the salt and pepper.

8. 8

   Keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.

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