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Gravy for turkey

Serves 10

Juices from the turkey roasting pan
3 cups boiling water
3 cups chicken stock
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 cup red or white wine, port, or sherry
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup flour
1. Remove the bird from the roasting pan and set it aside in a warm place. It can sit for up to 30 minutes without harm.

2. Pour the boiling water into the roasting pan. Scrape the sediment on the bottom to release all of it. Set a strainer over a large, wide saucepan. Tip the juices from the roasting pan into it.

3. With a large metal spoon, skim as much fat as possible from the surface of the juices. You may have to discard more than 1 cup; keep skimming off fat until only juices are left.

4. Add the stock, salt, pepper, and wine, port, or sherry. Bring to a boil, lower the heat, and let the gravy simmer, skimming the surface often, for 10 minutes.

5. Meanwhile, on a plate with a fork, mash the butter. Add the flour a few spoonfuls at a time, mashing them to form a paste. With a whisk, stir the paste into the gravy a little at a time until it is all blended. Continue simmering the gravy, whisking often, for 3 minutes. Taste for seasoning, and add more salt and pepper, if you like. Sheryl Julian

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