Turkey Gravy

Pour the drippings from the roasted turkey into a fat separator or heatproof measuring cup and allow the fat to rise to the top. Reserve 4 tablespoons of the turkey fat. Measure 1 cup of the remaining defatted drippings — if you don't have a full cup, make up the difference with additional turkey stock. Keep the stock and drippings warm.

Add the reserved turkey fat and 2 tablespoons of the butter to a saucepan over medium heat. Once melted, add the flour and whisk constantly for 3 to 5 minutes, until the roux turns golden brown and smells toasted and nutty. Don't rush this step — cooking the flour gives the gravy much more flavor and removes any raw flour taste.

Slowly add about 1/2 cup of the warm turkey stock while whisking constantly — the mixture will become very thick at first. Continue adding the stock gradually, whisking until smooth after each addition. Once about half the stock has been incorporated, you can begin adding the remaining stock in a steadier stream.

Whisk in the strained turkey drippings and bring the gravy to a gentle simmer. Reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until the gravy coats the back of a spoon.

Stir in the Worcestershire sauce. Taste before adding any salt — the turkey drippings can already contain quite a bit from the seasoning on the turkey. Season with freshly ground black pepper and kosher salt as needed.

Remove the gravy from the heat and whisk in the remaining 2 tablespoons cold butter, one tablespoon at a time. This gives the finished gravy a smoother texture and a little extra richness.

If the gravy is too thick, whisk in additional warm turkey stock a few tablespoons at a time. If it's too thin, return it to a gentle simmer and let it reduce until it reaches the consistency you want. The finished gravy should pour easily but cling to a spoon.

For an extra-smooth gravy, pour it through a fine-mesh strainer before serving. Serve hot.