2 Tablespoons olive oil
4 Tablespoons canola oil
1/2 cup all-purpose flour
1 pound mushrooms, cleaned well and cut in eighths
1/4 cup dry white wine or dry sherry
several grinds black pepper
1 tsp finely chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp finely chopped fresh rosemary
Make the roux on Wednesday before Thanksgiving or on Thanksgiving morning after the turkey is in the oven. In a small saucepan, pour in 2 Tb olive oil and 4 Tb canola oil. With a wooden spoon, stir in sifted flour to make a roux. Cook the roux about 7 minutes over medium heat until it begins to darken to the shade of peanut butter. Let cool until turkey is done. You can store it in the refrigerator if you make it the day before.
When turkey is roasted, pick up the turkey on the rack from the pan and place over the serving platter.
If you roasted your turkey without liquid, stir white wine or sherry in the roasting pan and heat while scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add 2 3/4 cups of Roz’s Jewish Chicken Soup or boxed turkey stock.
If using my recipe for Thanksgiving Turkey, use the liquid and roasted vegetables at the bottom of the pan for gravy.
Remove large pieces of herbs from the liquid, then pour liquid into a fat separating cup. This is a cup that has a spout connected to the bottom of the cup. The fat will rise to the top and only the fat-free liquid will pour out, yielding 2 3/4 cups. Discard the fat left in the cup. Pour the sherry or wine into the stock. If needed add Roz’s Jewish Chicken Soup or boxed turkey stock.
Heat this defatted stock with drippings to a boil in a medium pot. Put the roux in a large mixing bowl. Set beaters on low and slowly pour in the hot turkey broth, beating constantly. Add minced thyme, rosemary, and several grinds black pepper. Beat the gravy on medium high until it is smooth. Pour the gravy into the pot and heat until it is simmering. Stir gravy while it heats to a boil. for 5 minutes. Add the mushrooms and continue to boil. Cook 10 minutes until mushrooms are cooked. Add chopped giblets, if desired. The gravy will thicken, although you may not notice it until it cools down, but it should coat the back of a spoon.
Thanks to the San Francisco Chronicle food section for their tips on making gravy with roux.