Gravy recipes

Makes about 3 cups

drippings and vegetables from Dry-Brined Roasted Turkey

2 tablespoons cognac

1/2 cup dry vermouth

2 1/2 cups low-salt chicken broth (divided use)

2 teaspoons lightly chopped fresh thyme

1/2 cup heavy cream

1/4 cup all-purpose flour

Pour the juices from the roasting pan into a heat-proof cup. Let the fat rise to the top and spoon off about 3 tablespoons and return to the roasting pan. Skim off and discard the remaining fat from the juices and return the juices to the roasting pan with the vegetables.

Put the pan over 2 burners set on medium-high heat. Add the cognac, vermouth and ½ cup of the broth. Cook, stirring with a wooden spoon or wooden spatula to loosen the browned bits in the pan, until the liquid comes to a simmer.

Strain the contents of the roasting pan through a large sieve into a large saucepan. Add the remaining 2 cups broth and the thyme and bring to a boil. Reduce the heat to a simmer and let simmer to blend the flavors, about 5 minutes.

Meanwhile, put the heavy cream in a small bowl and whisk in the flour to make a smooth paste. Gradually whisk the cream mixture into the turkey-broth mixture. Bring to a boil over medium-high heat, reduce the heat to low, and gently simmer to thicken the gravy and cook off the raw-flour flavor, about 10 minutes. Keep hot over very low heat until ready to serve.

Per tablespoon serving: 71 calories, 0 grams protein, 7 grams fat, 2 grams saturated fat, 1 gram carbohydrate, 0 grams fiber, 10 milligrams cholesterol, 5 milligrams sodium.

Serves 6 to 8

1 1/2 to 2 cups pan drippings from the turkey

2 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/2 to 3/4 cup low-sodium chicken broth

Using a spoon, remove and discard the fat from the surface of the pan drippings. In a skillet, over low heat, melt the butter. Stirring constantly, sprinkle the flour over the butter. Cook, still stirring, until the mixture becomes a smooth paste, about 3 minutes.

Still stirring constantly, slowly add the pan drippings, 1/2 cup at a time, and wait until the mixture is smooth before adding more. Add 1/2 cup of the broth and stir until smooth. For a thinner consistency, add more broth, a few tablespoons at a time.

Per serving (based on 8 servings): 387 calories, 1 gram protein, 41 grams fat, 13 grams saturated fat, 3 grams carbohydrate, 0 grams fiber, 47 milligrams cholesterol, 5 milligrams sodium.