|Juices from the turkey roasting pan|
|2||cups hot tap water|
|3||cups chicken or turkey stock|
|½||cup white or red wine, sherry, port, or vermouth|
|3||tablespoons cornstarch, potato starch, or arrowroot, or a quick-mixing flour such as Wondra, mixed with ½ 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 2 burners, if possible. Turn the heat to medium heat.
2. Add the hot water and chicken stock to the pan and scrape the bottom to dislodge any sediment. 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. Carefully tip the roasting pan mixture into the strainer. Discard the vegetables in the strainer. Skim any fat from the top of the liquid. Add the wine, sherry, port, or vermouth and return to a boil. Simmer, skimming the surface often, for 5 minutes, or until the mixture reduces slightly.
4. Stir the starch or flour mixture until it is smooth. Pour it into the gravy and cook, stirring, until it returns to a boil. Taste for seasoning and add salt and pepper, if you like. If you prefer a thicker gravy, mix 2 teaspoons more starch with 1 tablespoon cold water; stir it into the simmering gravy. Continue thickening until the mixture is the consistency you like. Pour the gravy into a gravy boat or bowl. Sheryl JulianSheryl Julian can be reached at firstname.lastname@example.org. Follow her on Twitter @sheryljulian.