- three Tablespoons fats from turkey drippings (see step 1 under or prepare dinner’s observe for substitution)
- 1 small yellow onion (about 1 cup), small cube
- 1 carrot, small chop
- 1 celery rib, small chop
- four sprigs recent thyme
- 5 Tablespoons all-purpose flour
- 1 cup defatted turkey drippings (see step 1 under or prepare dinner’s observe for substitution)
- three ¼ cups Turkey Inventory
- ¼ cup Holland Home Sherry Cooking Wine
- 2 bay leaves
- salt and pepper
- 1 teaspoon chopped recent thyme
- After turkey comes out of oven, pressure drippings from backside of pan by fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fats from floor of liquid. Preserve three tablespoons of turkey fats, and reserve turkey drippings.
In a large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds.
Whisk in stock, and then whisk in wine until combined.
Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste.
Pour through a fine-mesh strainer over a medium-sized bowl, and discard solids.
Stir in chopped thyme.
Pour gravy into a serving dish. Serve.