simple herb gravy

After the turkeys are out of the oven, its time to make the gravy. To prevent lumps, be sure to thoroughly whisk the flour with the fat before adding the liquids. Still, if you happen to get lumps, it's no big deal - you're going to pour this gravy through a mesh strainer anyway! For the most turkey flavor, you'll want to use turkey fat. To do this, pour the pan drippings from your roast turkey into a fat separator and allow to sit for a few minutes to full separate. When tipped, the separator will pour out all the turkey broth (save it!) and leave the fat. If you don't want to bother, canola oil or butter will work just as well and taste fantastic. If you'd prefer not to use wine, just use a full 2 cups of broth instead.

Serves 6-8

1/2 cup turkey fat, unsalted butter (1 stick), or canola oil
1/4 cup all purpose flour
1 3/4 cups chicken stock, turkey drippings, or combination of the two
1/4 cup white wine (preferably chardonnay)
1 shallot, chopped
1 clove garlic, chopped
1 sprig rosemary
1 sprig thyme
salt and pepper

In a small saucepan, heat stock and/or drippings, covered, to a simmer. In a large skillet, heat turkey fat, butter, or oil over medium heat. Add shallots, garlic, rosemary sprig, and thyme sprig, and cook until shallots are translucent, about 15 minutes. Remove rosemary and thyme sprigs. Sprinkle 1 tbsp flour into pan and whisk into fat. Add remaining flour and whisk into fat until smooth. Add warm broth a little at a time, whisking constantly to prevent lumps. Add wine, if using. Increase heat to high and bring to a boil, then reduce to low and allow gravy to simmer, stirring occassionally, until it coats the back of a spoon. Season with salt and pepper to taste. Pour gravy through a mesh strainer to remove shallots and garlic. Serve warm.