Classic Gravy

Reserved turkey drippings

4 tablespoons all-purpose flour

1 teaspoon Turkey Rub or Thanksgiving Turkey & Gravy Seasoning

4 cups stock, turkey or chicken

1 - 3 teaspoons dry sherry

Salt and pepper to taste

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1. Remove the turkey from the roasting pan and pour the juices into a tall container. After the fat settles at the top, drain, and reserve 3 tablespoons fat. The remaining juices are the turkey dripping.

2. Place the turkey pan over 2 stove burners set on medium. Using a whisk, scrape the bottom of the pan to to loosen the flavorful brown bits. Add in reserved 3 tablespoons of the turkey fat and continue to whisk.

3. Add in the flour and Turkey Rub seasoning. Whisk constantly until the fat and flour are combined. Cook for about 3-4 minutes or until the flour takes on a toasted color.

4. Slowly add the turkey stock, 1/2 cup at a time until gravy is fairly thin. Bring to a boil.

5. Pour in the sherry. Cook for 2 minutes. Then add in the reserved turkey drippings. Simmer for 3 minutes. Add more stock if needed to achieve desired gravy consistency. Season with salt and pepper to taste.

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