After turkey comes out of oven, strain drippings from bottom of pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from surface of liquid. Keep 3 Tbsp. of turkey fat, and reserve turkey drippings.
In large saucepan over medium heat add turkey fat until just simmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes. Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds. Whisk in stock, and then whisk in Holland House® Sherry Cooking Wine until combined. Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste. Pour through fine-mesh strainer over medium-sized bowl, then discard solids. Stir in chopped thyme and pour gravy into serving dish. Serve.
Share this recipe
Bold Boost #41: Pouring ½ cup of Holland House® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.