Instructions: Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside for about 10 minutes. Separate, reserving fat.

Heat the turkey stock in a medium saucepan over low heat. Place roasting pan over medium-high heat. Pour Madeira into roasting pan, let bubble (increase heat if necessary), and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits. Remove liquid from pan, and reserve with pan juices from fat separator. Return 1/4 cup reserved fat to roasting pan, sprinkle flour into pan, and cook over low heat 2 to 3 minutes.

Slowly whisk heated stock and reserved pan juices into fat and flour mixture. Increase heat to medium-high. Add rosemary, and season with salt and pepper. Cook until gravy is thick and coats the back of a spoon, 10 to 15 minutes.

Strain gravy from pan through a very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over a pan of simmering water, or serve immediately.

This recipe yields about 3 cups.

Yield: 3 cups

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