Rather than depend on the addition of flour or another thickener, this flavor-packed sauce is simply reduced (which can be done while the turkey rests) and enriched with butter.
Make Ahead: Prep the shallots 1 day in advance; cover and refrigerate until ready to use.
Servings: 1 cup
- Turkey pan drippings
- 1 1/2 to 2 cups homemade or store-bought low-sodium chicken or turkey broth
- 2 large shallots, finely chopped (4 to 5 tablespoons)
- 1 cup dry sherry
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt
- Freshly ground black pepper
Pour off the fat and juices from the turkey's roasting pan into a sturdy glass measuring cup. Cover and freeze for about 15 minutes or until the fat solidifies on top. Remove from the freezer, then scrape off and discard the fat. Add enough of the chicken or turkey broth to make a total of 2 cups.
Place the roasting pan over 2 burners on medium-high heat. Add the shallots and cook, stirring, for 2 minutes or until slightly softened. Add the sherry and bring to a boil, using a spatula or wooden spoon to dislodge any browned bits on the bottom of the pan.
Add the reserved juices and broth to the roasting pan and bring to a boil over medium-high heat and cook for 20 to 30 minutes, until the liquid has reduced to about 1 cup total. Use a spatula to push the liquid through a fine-mesh strainer into a small bowl. Whisk in the butter in increments; season with salt and pepper to taste, as needed. Transfer to a gravy boat or serving bowl and serve hot.
From Joe Yonan, loosely based on a recipe from "Bistro Cooking at Home," by Gordon Hamersley (Broadway Books, 2003).
Tested by Joe Yonan.
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