This Easy Turkey Gravy recipe is a delicious way to complete your holiday menu. This foolproof method creates silky-smooth turkey gravy in minutes.
Serve this easy gravy recipe with Dry Brine Turkey or Herb Roasted Turkey for the perfect Thanksgiving feast!
One of the last things that needs to be done before everyone can eat the Thanksgiving feast is making the gravy. In my kitchen, I’ll pour myself a glass of wine and take it easy as soon as the gravy is done!
“How much longer, Mom?” are almost always asked by at least one or two hungry boys hovering around the stove. In order to make this turkey gravy recipe quick and easy so that you can get to the important business of eating, I’ve worked on it over the years.
Despite the fact that this gravy is fast and easy, it is also my favorite. Adding dry sherry to the turkey drippings you saved makes this gravy for your turkey and mashed potatoes taste incredibly savory and delicious.
This foolproof method results in smooth and savory homemade turkey gravy worthy of gracing your holiday table.
Turkey gravy is an essential part of any Thanksgiving meal. It brings all the components of the feast together and enhances the flavor of everything it touches. But plain turkey gravy made from pan drippings can be a bit bland and boring. The solution? Add a splash of sherry! The nutty sweetness of sherry takes turkey gravy from basic to spectacular. Keep reading to learn why sherry is the secret ingredient for next-level gravy.
What is Sherry and Why Add it to Gravy?
Sherry is a fortified wine originally from Spain It has flavors of almond, caramel and vanilla with dried fruit notes Dry sherries like Fino provide sweetness without being sugary.
Adding sherry to gravy imparts:
- Deeper, richer flavor
- Enhanced savoriness
- A touch of sweetness
- Smooth, luxurious texture
- Sophisticated, upscale essence
About 1/4 to 1/3 cup per batch provides enough sherry flavor without overpowering, It blends beautifully into the classic gravy profile
Tips for Making Flawless Turkey Gravy with Sherry
Follow these simple tips for gravy nirvana:
- Start with turkey pan drippings for the base.
- Add low-sodium turkey or chicken stock to boost volume.
- Make a roux by whisking equal parts flour and butter.
- Gently simmer, don’t let it boil.
- Splash in 1/4 to 1/3 cup sherry at the end.
- Season with salt, pepper and herbs as desired.
The velvety texture and complex flavor duo of pan drippings and sherry is unbeatable!
Classic Turkey Gravy with Sherry Recipe
Ingredients:
- 1 cup turkey pan drippings
- 1/4 cup dry sherry
- 3 cups chicken or turkey stock
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper
Instructions:
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Pour drippings into a fat separator and reserve 1 cup, discarding excess fat.
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Add stock to drippings then pour into a saucepan and simmer.
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Melt butter in another pan, then whisk in flour to make a roux. Cook 2 minutes.
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Whisk roux into simmering drippings mixture until thickened.
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Stir in sherry and cook 5 more minutes.
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Season with salt and pepper.
Easy peasy! The sherry seamlessly integrates into traditional gravy for phenomenal flavor.
Customize Your Gravy
While classic sherry gravy is perfect, you can also mix things up:
- Mushroom Gravy – Add sautéed mushrooms
- Green Bean Gravy – Simmer beans in stock
- Apple Cider Gravy – Use cider for sweetness
- Cranberry Gravy – Swirl in cranberry sauce
- Sausage Gravy – Use browned sausage
Endless ideas for gourmet sherried gravy!
Frequently Asked Sherry Gravy Questions
What type of sherry should I use?
Stick with a dry style like Fino or Amontillado. Avoid creamy sweet sherries.
Can I use cooking sherry?
It’s better to use good quality bottled sherry, not cooking sherry which has added sodium.
How much sherry do I add?
For a standard batch, use 1/4 to 1/3 cup. Add towards the end.
Why is my gravy too boozy tasting?
You likely added too much sherry. The alcohol flavor will mellow out.
Can I use stock instead of sherry?
Stock won’t mimic sherry’s complexity. Use both for maximum richness.
The Perfect Thanksgiving Gravy
Homemade turkey gravy spiked with sherry is the ultimate finishing touch for your holiday spread. The sherry adds its signature flavor medley that takes gravy to the next level. Turkey, mashed potatoes and stuffing were made for soaking up this deluxe, silky gravy. Serve it in a dramatic gravy boat for an elegant presentation. With just a splash of sherry, you can turn run-of-the-mill gravy into sensational this Thanksgiving!
FAQ and Valerie’s Tips
A dry white wine like sauvignon blanc or pinot grigio is the best substitute for dry sherry. You can also use a bottle of madeira or marsala if you happen to have one in your pantry. If you want a non-alcoholic option, you can use a splash of apple cider or additional broth.
To enhance the color of gravy, whisk in a touch of Kitchen Bouquet browning and seasoning sauce. It works great to richen the color of gravies and sauces. A little goes a long way so just whisk it in a drop or two at a time, until you’re happy with the color. I use it from time to time but did not use it for the s in this post so that you can see the natural light color of turkey gravy.
If you added too much broth and the gravy is too thin, mix ¼ cup of water and about 1 tablespoon of cornstarch in a small bowl. Whisk the mixture into the gravy and allow to cook for another minute or two. Repeat if necessary to reach desired consistency.
Leftover gravy will thicken quite a bit when refrigerated. To warm it up again, do it slowly in the microwave or a saucepan on the stove. If you need to, add a little water or chicken broth to make it thinner.
How to Make Easy Turkey Gravy
When you remove your turkey from the roasting pan, you should be left with plenty of turkey drippings. This liquid has a lot of turkey flavor and any herbs or spices you may have used. A lot of the fat has been cooked off while the turkey roasts. It only takes a little of this thick, seasoned broth to give the finished gravy a lot of body and flavor.
- Take the roasting pan off the stove and set it over medium-low heat. Pour out all but 4 tablespoons of the turkey fat. You might need two burners if your roasting pan is very big. If there are big chunks of fat or solids stuck to the pan, use a big spoon to get them out and throw them away. Add the butter to the drippings.
- Add the flour and butter together and mix them together. Whisk quickly and constantly until the mixture is smooth.
- Add the dry sherry and use a whisk to get rid of any brown bits on the pan’s bottom and sides. Take 4 cups of broth and slowly add it to the gravy while whisking it to keep it smooth.
- Put in about 3 cups of broth. After that, wait a minute or two and whisk it in. The gravy will thicken as it comes to a simmer. Keeping adding more broth in small amounts until you reach the desired consistency will make it thinner if you’d like. Add salt and pepper to taste to the gravy.