Name: Easy Gravy for Turkey
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 3 cups
Ingredients: 2 large heads garlic, ends removed, turned on their sides and split through the middle to expose each clove of garlic; 2 medium yellow onions, thinly sliced; 2 tablespoons extra-virgin olive oil; Kosher salt; 1 cup dry sherry; 4 cups chicken broth; Drippings from a roast turkey; 2 tablespoons Dijon mustard; 1 tablespoon red wine vinegar; Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.
Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

Easy Gravy for Turkey

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