Turkey Rub Turkey Gravy from Drippings

Once the turkey is out of the pan and resting, set the flameproof roasting pan over medium heat across one or two burners. Pour in 1 cup of the warm stock and scrape up all the browned bits with a wooden spoon until they dissolve, about 2 minutes.

Pour everything into a fat separator and let it settle for 10 minutes. No separator? Use a glass measuring cup and spoon the fat off the top. Measure ½ cup of the fat into a medium saucepan, topping up with unsalted butter if you come up short. Stir the defatted juices into the remaining 3 cups of stock to make about 4 cups of liquid total, then keep it warm in a small pot over low heat.

Heat the fat in the saucepan over medium heat until it shimmers. Whisk in the flour and cook, whisking constantly, for 3 to 4 minutes, until the roux turns golden and smells like popcorn.

Whisk in the Turkey Rub Seasoning and cook for 30 seconds, no longer. If you're using sherry or wine, pour it in now and whisk until it bubbles and mostly cooks off, about 30 seconds.

Add the warm liquid ¼ cup at a time, whisking until smooth before each addition. Once the gravy is loose and smooth, add the rest in larger pours.

Bring to a gentle simmer and cook for 5 to 8 minutes, whisking often, until the gravy coats the back of a spoon and tastes cooked rather than floury.

Taste before you add anything. Turkey Rub Seasoning contains salt, and if you dry-brined the turkey, the drippings are already seasoned. Add the soy sauce, salt, or pepper only if needed. If you spot lumps or bits, pour the gravy through a fine-mesh strainer.

Pull the gravy off the heat when it's a little looser than you want, since it thickens on the way to the table. Thin with a splash of warm stock if needed, and serve hot. To hold it, keep it on the lowest heat and whisk now and then.