BASIC PAN GRAVY
Pan drippings from the turkey
Melted unsalted butter, if needed
About 4 cups turkey stock or broth
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
Pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the fat that rises to the top. Measure out 3/4 cup of the fat, adding the melted butter, if needed. Add enough turkey stock to the skimmed pan drippings to make 6 cups total.
Place the roasting pan over low heat on two burners of the stove and add the skimmed fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan. Cook until lightly browned, about 2 minutes. Whisk in the pan drippings mixture and bourbon, if desired. Cook, whisking often, until the gravy has thickened and is lump-free, about 5 minutes. Transfer to a warmed gravy boat and serve.
Makes about 6 cups