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Ingredients
- 1 1/2 cups amontillado sherry
- 3 tablespoons butter
- Salt and freshly ground black pepper to taste
Method
- Remove the giblets, and pour off all but a tablespoon of the fat from the turkey's roasting pan; leave as many of the solids and as much of the dark liquid behind as possible.
- Place the roasting pan over two burners, and turn the heat to high.
- Add the sherry, and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by half, 5 minutes or so.
- Add 3 cups water (or stock if you have it), and bring to a boil, stirring continuously.
- Lower heat to medium and simmer for about 5 minutes.
- Strain into a saucepan, if a smooth gravy is desired.
- Stir in the butter and, when it melts, the salt and pepper.
- Keep warm until ready to serve.
