Making the Drink:

1. Skim and discard any fat from the juices in the roasting pan. Add the water to the pan and place over medium heat. Boil 2 to 3 minutes, stirring with a wooden spoon to scrape up the browned bits from the bottom and sides of the pan. Transfer juices to a bowl.

2. In a saucepan, melt the butter over medium heat until bubbly, add the flour and stir rapidly for a few seconds to cook the flour. Rapidly whisk in the reserved pan juices and the broth. Cook until the gravy is smooth and thick enough to coat the back of a spoon. Stir in the sherry and season with salt and pepper.

3. Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving.

So Easy.