Perfect Turkey Gravy

1. Stir 1 cup of the chicken broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in the measuring cup to make 2 cups total liquid.

2. Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Stir in flour.

3. Add broth mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.

4. To serve, strain gravy into a serving bowl.

* TEST KITCHEN TIP:

To make 1 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

TO MAKE AHEAD:

If your turkey is done and being kept warm while the rest of your holiday sides are finishing, prepare the gravy. Cover and keep gravy warm for up to 1 hour. For leftovers, cover and store gravy in the refrigerator. Reheat as needed. For the No-Drippings Gravy, you can make the gravy up to 3 days ahead; cover and chill. To serve, in a saucepan reheat gravy over medium heat until bubbling. If gravy is too thick, add additional chicken broth until desired consistency.

SHERRIED MUSHROOM AND SHALLOT GRAVY:

Prepare gravy as directed, except stir in 2 to 3 tablespoons sherry with the broth mixture in Step 3. Meanwhile, in a large skillet melt 2 tablespoons butter over medium-high heat. Add 2 cups sliced fresh cremini and/or button mushrooms, 1/4 cup chopped shallots (2 medium), and 1 clove garlic, minced. Cook and stir until mushrooms are beginning to brown. After straining gravy, stir in mushroom mixture and 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed. Makes 2 1/2 cups.Nutrition Facts per 1/4 cup: 93 cal., 2 g protein, 4 g carb., 8 g total fat (3 g sat. fat), 11 mg chol., 0 g dietary fiber, 3% vit. A, 2% vit. C, 176 mg sodium, 1% calcium, 2% iron.

CREAMY CRACKED PEPPERCORN AND GARLIC GRAVY:

Prepare gravy as directed, except before adding flour to the fat in Step 2, add 3 cloves garlic, minced, to the fat; cook and stir over medium heat for 2 minutes or until garlic is fragrant and beginning to brown. Add flour as directed. Stir in 1/4 cup whipping cream and 2 teaspoons Worcestershire-style marinade for chicken with the broth mixture in Step 3. Continue as directed. After straining gravy, stir in 1 teaspoon cracked black pepper. If desired, stir in 1 tablespoon snipped fresh parsley. Makes 2 1/4 cups.Nutrition facts per 1/4 cup: 93 cal., 1 g protein, 4 g carb., 8 g total fat (3 g sat. fat), 15 mg chol., 0 g dietary fiber, 2% vit. A, 1% vit. C, 188 mg sodium, 1% calcium, 2% iron.

BUTTERMILK-SAGE GRAVY:

Prepare gravy as directed, except add only enough broth to drippings to make 1 1/4 cups total liquid in Step 1. Stir in 1 cup buttermilk or sour milk.* Continue as directed. After straining gravy, stir in 2 teaspoons snipped fresh sage. Makes 2 cups.Nutrition Facts per 1/4 cup: 86 cal., 2 g protein, 5 g carb., 7 g total fat (2 g sat. fat), 8 mg chol., 0 g dietary fiber, 1% vit. A, 1% vit. C, 176 mg sodium, 4% calcium, 1% iron.

ROSEMARY-MADEIRA GRAVY:

Prepare gravy as directed, except add stir in 1/3 cup Madeira or dry white wine and 2 teaspoons snipped fresh rosemary with the broth mixture in Step 3. Continue as directed. If desired, strain gravy to remove rosemary before serving. Makes 2 1/4 cups.Nutrition Facts per 1/4 cup: 76 cal., 1 g protein, 3 g carb., 6 g total fat (2 g sat. fat), 6 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 176 mg sodium, 0% calcium, 1% iron.Nutrition Facts per 1/4 cup: 76 cal., 1 g protein, 3 g carb., 6 g total fat (2 g sat. fat), 6 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 176 mg sodium, 0% calcium, 1% iron.

NO-DRIPPINGS GRAVY:

Prepare gravy as directed, except replace the fat with 1/4 cup butter and replace drippings with reduced-sodium chicken broth or chicken stock. Makes 2 cups.Nutrition Facts per 1/4 cup: 69 cal., 1 g protein, 3 g carb., 6 g total fat (4 g sat. fat), 15 mg chol., 0 g dietary fiber, 4% vit. A, 0% vit. C, 238 mg sodium, 0% calcium, 1% iron.