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 component of a classic Thanksgiving feast. That rich, silky gravy ties the entire meal together when generously ladled over sliced turkey, fluffy mashed potatoes, stuffing, and buttery rolls. However, basic turkey gravy made solely from pan drippings can turn out rather bland and uninteresting. The solution is to spike your gravy with a splash of sherry wine. The nutty sweetness of sherry adds incredible depth of flavor and elevates gravy from mundane to magnificent.
In this article, we will discover why sherry gives turkey gravy a gourmet flair. You’ll learn the ideal type of sherry to use, how much to add, and tips for making smooth, luxurious gravy. We’ll also cover some delicious flavor variations to try with sherry. Read on to learn the secret to taking your Thanksgiving gravy from ho-hum to haute cuisine with just a dash of sherry!
What is Sherry and Why Add it to Gravy?
Before we talk about how sherry enhances gravy, let’s examine what sherry is exactly. Sherry is a fortified wine that hails from the Jerez region of Spain. It’s made by fermenting the juice of Palomino grapes and then fortifying the wine by adding grape spirits. This increases the ABV to around 15-20%.
There are different styles of sherry ranging from very dry to lusciously sweet. For cooking, a dry style like Fino or Amontillado works best. Dry sherries have flavors of almond caramel vanilla, and dried fruit. They provide a subtle nutty sweetness without being sugary.
So what does sherry bring to gravy? Here are some of the benefits:
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Deeper, richer flavor – Sherry’s nutty sweetness adds complexity and richness for a more interesting taste
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Enhanced savory notes – Sherry complements and intensifies the natural meaty flavor of the turkey drippings.
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Touch of sweetness – While not sugary, sherry lends a subtle sweetness that balances the savory.
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Smoother texture – The alcohol helps meld flavors and gives the gravy a silky consistency.
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Elegance – Even though the alcohol cooks off, sherry imparts a refined, gourmet quality.
Adding about 1/4 to 1/3 cup sherry per batch of gravy provides just enough complexity without overwhelming the gravy. Sherry blends in seamlessly to create the perfect traditional Thanksgiving flavor.
Tips for Making Turkey Gravy with Sherry
Making smooth, luxurious turkey gravy spiked with sherry involves just a few easy steps:
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Use the flavorful browned drippings left in the roasting pan as the base.
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Add chicken or turkey stock to the drippings to boost volume.
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Make a roux by whisking equal parts butter and flour to thicken the gravy.
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Gently simmer the gravy to prevent curdling. High heat can cause curdling.
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Splash in 1/4 to 1/3 cup sherry at the end right before serving.
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Season to taste with salt, pepper, fresh herbs, or a splash of vinegar.
The sherry mixes in seamlessly to create rich, silky gravy brimming with savory turkey essence.
Foolproof Classic Turkey Gravy with Sherry Recipe
This easy recipe shows how wonderfully sherry integrates into classic gravy flavors:
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 transfer to a saucepan over medium heat.
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Melt butter in a pan then whisk in flour to make a roux. Cook 2 minutes.
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Whisk roux into simmering drippings until thickened to desired consistency.
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Stir in sherry and cook 5 more minutes.
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Season with salt and pepper to taste.
The sherry seamlessly integrates into the quintessential Thanksgiving turkey gravy flavor, elevating it to new heights!
Delicious Turkey Gravy with Sherry Variations
While sherry beautifully complements traditional turkey gravy, you can also add various mix-ins for unique flavors:
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Mushroom Gravy – Sauté mushrooms and add to gravy for extra savory umami flavor.
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Green Bean Gravy – Simmer green beans in stock then blend for a healthy, vibrantly colored gravy.
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Apple Cider Gravy – Replace half the stock with apple cider for a fall-flavored gravy. Add sage.
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Cranberry Gravy – Swirl in cranberry sauce for a festive gravy with a hint of tart sweetness.
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Sausage Gravy – Cook crumbled sausage and sautéed onions for a hearty, meaty gravy.
The possibilities are endless for creating customized turkey gravy made special with a splash of sherry!
Frequently Asked Questions About Turkey Gravy with Sherry
What type of sherry should I use?
Stick with a dry style like Fino or Amontillado. Avoid sweet cream sherries.
Can I use cooking sherry?
It’s best to avoid cooking sherry, which has added sodium. Use good quality bottled sherry.
How much sherry should I add?
For a standard batch of gravy, use 1/4 to 1/3 cup sherry added at the end.
Why is my gravy too boozy tasting?
You likely added too much sherry. The alcohol mellows out as it simmers.
Can I substitute stock for the sherry?
Stock won’t mimic sherry’s complexity. Use both for maximum richness.
Sherry Transforms Gravy into a Gourmet Holiday Treat
Homemade turkey gravy spiked with a splash of dry sherry is the perfect crowning finish for your Thanksgiving spread. The sherry contributes its signature nutty caramel sweetness that remarkably enhances the traditional gravy. Turkey and fluffy mashed potatoes were simply meant to be smothered with this delicious upgraded gravy. With just a dash of sherry, you can easily turn run-of-the-mill gravy into a restaurant-quality complement for your holiday feast!
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.