|Pan juices from roasting turkey|
|2||cups boiling water|
|2||cups chicken or turkey stock|
|½||cup white or red wine, sherry, or port|
|2||tablespoons cornstarch, potato starch, or arrowroot mixed with ¼ cup cold water|
|Salt and pepper, to taste|
1. After you transfer the turkey to a cutting board to rest, set the roasting pan over 1 or 2 burners over medium heat. Scrape the bottom to dislodge sediment.
2. Add the boiling water and chicken stock and cook, stirring, until the mixture comes to a boil. Let the mixture simmer, stirring often, for 5 minutes.
3. Set a strainer over a saucepan. Tip the mixture into the strainer and discard the vegetables. Skim any fat from the top of the liquid. Add the wine, sherry, or port and return to a boil. Simmer for 5 minutes, skimming the surface often.
4. Stir the starch mixture until it is smooth. Pour the mixture into the gravy and cook, stirring, until it returns to a boil. Taste for seasoning; add more salt and pepper, if you like. If you prefer a thicker gravy, mix 2 teaspoons more starch with 2 tablespoons cold water and return to a boil. Pour the gravy into a gravy boat or bowl and serve. Sheryl Julian