Gravy Train

You might want to bookmark this little tidbit for next year's Thanksgiving, because it was the finest turkey gravy I've ever made.  This is yet another proof of how a little bit of playing with your food can take you someplace special.

Started by straining:
Turkey Pan Juices

The turkey had been stuffed with onions, sage, orange, celery, thyme, and garlic.
It had been brined and dried before roasting.
One and one half hours before end of cooking, I poured .5 can Coca-Cola over bird.

*You're think crazy thoughts now.  I know.  Coke?  WTF?!  This is the only time per year that I have a coke.  Hey, it helps make amazing gravy.  After I pour half the can, I take a sip from the rest and remind myself how horrible this stuff is!

Once all the juices are strained, allow them to sit so that the fat can rise to the top.  This will happen fairly quickly.  Remove all fat, reserving 4 tablespoons in a small pan.

Now, for the roasting pan:  Remove all big bits of leftover skin and gristle.
Then add:
3/4 Cup White Wine
1/2 Freshly Squeezed Orange
1 Tablespoon Sherry Vinegar

Place over medium heat, and scrape until leftover brown bits melt into the liquid, and the sharp alcohol flavor cooks off.  Strain, and add to pan juices.

You're going to make a roux out of the previously reserved turkey fat, and 4 tablespoons flour.  Whisk the fat and flour over medium-high heat for 5-7 minutes.  The longer you go, the deeper flavor you'll be rewarded with.  Just don't let it burn.

Slowly whisk the pan juices into the roux.  Continue to whisk for two minutes once all pan juice is added. 

Finish with:
Squeeze Fresh Orange
1/2 Tablespoon Sherry Vinegar
Salt, as necessary

If you're into that kind of thing, you can strain again before serving.  I didn't.