1/2 Cup sweet sherry
All the roasted vegetables from the turkey in the cavity and around the turkey
(I use 1 bunch of celery, 6 large carrots, 3 large onions)
I season my turkey with paprika (not smoked), garlic, butter, salt and pepper
All the juices from the turkey
Some of the skin and turkey off the bone (you cannot use from carvings after you have carved the turkey.)
2 cups chicken stock
1. Take a small stock pot and place all ingredients. Simmer in a pot for about 45 minutes until all vegetables are completely tender. Get a blender and start taking small patches of the mixture with the juices and blend until smooth. Keep doing until all liquid and mixture is done. Take a look and taste (you can add Kitchen Bouquet to darken a little).
NOTE: This can be done the day ahead and reheated. If too thick, use some chicken stock.