|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|
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