Ingredients

• Pan juices reserved on baking sheet from Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing or pan juices reserved in roasting pan from any other roast turkey
• 2 1/2 cups (about) Ultimate Turkey Stock or low-salt chicken broth
• 2 cups 1/4- to 3/8-inch fresh fennel cubes plus 1/4 cup chopped fennel fronds
• 1/3 cup finely chopped shallot
• 1/4 cup Pernod (anise-flavored liqueur)
• 6 tablespoons all purpose flour
• 1/2 cup dry white wine

Instructions

1. Scrape pan juices and browned bits from baking sheet into 4-cup measuring cup. Spoon off fat; reserve 1/3 cup (or supplement with butter). Add stock to juices to measure 4 cups.
2. Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Sauté until browned, about 5 minutes. Remove from heat; add liqueur. Return to heat; stir until liqueur evaporates, about 30 seconds. Whisk in flour. Cook until flour starts to brown, about 1 minute. Gradually whisk in wine, then 4 cups stock mixture. Simmer until gravy coats spoon, about 10 minutes. Add fennel fronds; season with salt and pepper.