Gravy
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| Pan juices reserved from turkey | |
| Giblet broth | |
| 6 Tbs | All purpose flour |
| 3/4 c | whipping cream |
| 3 Tbs | medium dry sherry, dry marsala, port, or (better yet) Applejack brandy |
| Giblets reserved from Giblet Broth | |
| salt and pepper |
| Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 cup fat. Add enough Giblet Broth to juices to measure 3 1/3 cups. Pour about 1/2 cup into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Transfer reserved fat to heavy medium saucepan. Add flour and stir over medium-low heat 2 minutes. Gradually whisk in juices. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Add Sherry and giblets. Season with salt and pepper. |
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