Sherry Reduction Gravy

• 1 1/2 cups amontillado or oloroso sherry
• 3 tablespoons butter (optional)
• Salt and freshly ground black pepper

1. Remove the giblets and pour off all but a tablespoon of the fat from the turkeys roasting pan; leave as many of the solids and as much of the dark liquid behind as possible.
2. Put the roasting pan over 2 burners and turn the heat to high.
3. Add the sherry and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by about half, 5 minutes or so.
4. Add 3 cups of water (or stock if you have it) and bring to a boil, stirring all the while.
5. Turn the heat to medium and simmer for about 5 minutes.
6. Stir in the butter if you like and, when it melts, salt and pepper to taste.
7. Keep warm until ready to serve.
8. Strain before serving if desired.

amontillado, butter, salt

Taken from www.epicurious.com/recipes/food/views/sherry-reduction-gravy-386831 (may not work)