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!
After a marathon day of cooking, making the gravy is one of the last tasks to attend to before everyone can dig in to the Thanksgiving feast. And, in my kitchen, just as soon as the gravy is ready, it’s time to pour myself a glass of wine and relax!
There is almost always at least one or two starving boys hovering around the stove saying “How much longer, Mom?”. That’s why, over the years, I’ve worked to simplify this turkey gravy recipe so it is quick and easy so that you can get down to the important business of eating.
Despite the fact that this gravy is fast and easy, it is also my favorite. The addition of reserved turkey drippings and dry sherry combine to make this incredibly savory and delicious gravy for your turkey and mashed potatoes.
This foolproof method results in smooth and savory homemade turkey gravy worthy of gracing your holiday table.
A beautifully bronzed turkey served with silky mashed potatoes smothered in rich, savory gravy is the quintessential image of a perfect Thanksgiving feast. While the turkey might take center stage, it’s the gravy that ties the whole meal together. Smooth, robust turkey gravy enhances every bite of the meal when ladled generously over turkey, mashed potatoes, stuffing, and biscuits. But ordinary gravy made from pan drippings can be slightly bland and lackluster. The solution is to add a splash of sherry wine. The nutty sweetness of sherry transforms basic turkey gravy into an elegant, gourmet accompaniment with subtle depth of flavor. Keep reading to learn why sherry gives turkey gravy an upscale taste and how to easily make this elevated version at home.
What is Sherry?
Before discussing how it enhances gravy, let’s first examine what exactly sherry is. Sherry is a fortified wine that originates from the Jerez region of Spain. It is made by fermenting the juice of Palomino grapes and then fortifying the wine by adding grape spirits. This boosts the alcohol content to around 15-20% ABV.
There are several styles of sherry ranging from very dry to lusciously sweet. For cooking purposes you want to use a drier variety like Fino or Amontillado. Dry sherries have flavors of almond caramel, vanilla, and dried fruit. They provide a nutty sweetness without being overly sugary.
Why Add Sherry to Turkey Gravy?
Adding a splash of sherry to gravy may seem unorthodox, but it has a transformative effect on the flavor. Here are some of the benefits sherry imparts:
Deeper Richer Flavor – Sherry’s nutty, slightly sweet taste adds complexity and richness that makes the gravy more interesting. It has more character than plain turkey drippings.
Enhanced Savory Notes – The savory, umami qualities of sherry complement the natural flavor of the turkey drippings. This ramps up the overall savory intensity.
Touch of Sweetness – While not sugary, sherry lends a subtle sweetness that balances out the savory. This gives the gravy more nuance.
Smooth Texture – The alcohol in sherry helps meld flavors and makes the gravy silky smooth. It has a luxurious mouthfeel.
Boozy Essence – Even though the alcohol cooks off, sherry gives the gravy an elegant, sophisticated quality reminiscent of fine dining
Adding 1/4 to 1/3 cup sherry per batch of gravy provides enough flavor without overpowering. The sherry seamlessly incorporates into the quintessential Thanksgiving gravy flavor profile.
Sherry vs. Wine vs. Stock
Sherry imparts unique qualities compared to other possible ingredients:
Wine – Dry white wine can work, but lacks sherry’s distinctive nutty sweetness. The flavor is one-dimensional.
Chicken Stock – Chicken stock adds savory flavor but doesn’t provide the complexity, richness, or sweetness that sherry does.
Turkey Stock – Turkey stock boosts meaty flavor but still doesn’t have the nuanced taste of sherry.
Sherry’s unique blend of nuttiness, caramel, vanilla, and raisin-like sweetness gives gravy a special flair unattainable from anything else. It takes gravy to the next level.
Tips for Making Turkey Gravy with Sherry
Making gravy with sherry involves just a few simple steps:
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Use pan drippings – The flavorful browned bits left in the turkey roasting pan provide the base.
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Add stock – Add homemade or low-sodium turkey stock to the drippings to boost volume.
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Make a roux – Whisk together equal parts flour and butter to thicken the gravy.
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Simmer – Gently simmer the gravy to avoid curdling from high heat.
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Splash in sherry – Add 1/4 to 1/3 cup sherry at the end right before serving.
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Season – Taste and season with salt, pepper, herbs like sage or thyme, or a dash of cider vinegar for brightness.
The sherry incorporations smoothly to create a silky, luxurious gravy brimming with rich, savory turkey flavor.
Gravy Tips to Remember
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Use 1 cup flour per 4-5 cups of liquid for thick gravy.
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Add warm stock gradually to prevent lumps.
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If it’s too thin, whisk some flour and butter into a small amount of stock then add to the gravy to thicken.
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Too thick? Thin it with additional stock.
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Don’t let it boil or gravy may curdle. Keep at a low simmer.
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Stir regularly to prevent scorching on the bottom.
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Taste and adjust seasoning as needed.
Classic Turkey Gravy with Sherry Recipe
This easy recipe demonstrates how splendidly sherry integrates into the typical gravy flavors.
Ingredients:
- Turkey pan drippings, about 1 cup
- 1/4 cup dry sherry
- 3 cups turkey or chicken stock
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions:
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Pour drippings into a fat separator and let sit 10 minutes. Reserve 1 cup drippings, discarding excess fat.
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Add stock to drippings. Pour into medium saucepan and bring to a gentle simmer over medium heat.
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Melt butter in another pan. Whisk in flour to form a roux. Cook 2 minutes stirring constantly.
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Whisk roux into simmering drippings a bit at a time 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 blends into the classic turkey gravy flavor, elevating it to new heights. Enjoy this elegant gravy on your Thanksgiving table this year!
Popular Variations
While sherry’s distinctive flavor beautifully seasons traditional gravy, you can also add various mix-ins:
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Mushroom Gravy – Sauté mushrooms and add to the gravy for extra savory depth.
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Green Bean Gravy – Simmer green beans in stock then blend to make a vibrantly colored and healthy gravy.
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Apple Cider Gravy – Replace half the stock with apple cider for a sweet tang. Add sage.
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Cranberry Gravy – Swirl cranberry sauce into the finished gravy for a seasonal twist.
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Sausage Gravy – Brown breakfast sausage and sautéed onions to make a rich, meaty gravy.
Endless possibilities exist for customized gravies made luxurious with a splash of sherry!
Frequently Asked Questions
What type of sherry should I use?
Stick with a drier style like Fino or Amontillado. Avoid cream sherries which are too sweet.
Can I use cooking sherry?
It’s best to avoid cooking sherry, which has added sodium and preservatives. Opt for good quality bottled sherry.
How much sherry do I add?
For a standard batch of gravy, use 1/4 to 1/3 cup sherry. Add it at the end.
Why does my gravy taste too boozy?
You likely added too much sherry. The alcohol will mellow out as the gravy simmers.
Can I substitute stock for sherry?
Stock won’t provide the same flavor complexity. Use both for maximum richness.
The Perfect Finish for a Thanksgiving Feast
Homemade turkey gravy spiked with sherry is the crowning final touch for your carefully planned Thanksgiving meal. The sherry contributes its trademark nutty sweetness and elegant nuances that complement the traditional gravy remarkably well. Turkey and fluffy mashed potatoes were made for soaking up this delicious gravy. Your guests will be begging for seconds of this upgraded version of a holiday classic. Serve it in a gravy boat for an extra fancy presentation. With just a dash of sherry, you can reinvent plain gravy into something 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. If you happen to have a bottle of madeira or marsala in your pantry, those can be used as well. 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’ve added to much broth and the gravy is too thin, mix about 1 tablespoon of cornstarch into ¼ cup water in a small bowl and stir to dissolve. 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 reheat, warm it gently in the microwave or in a saucepan on the stove, adding a little water or chicken broth to thin it to the desired consistency.
How to Make Easy Turkey Gravy
When you remove your turkey from the roasting pan, you should be left with plenty of turkey drippings. Much of this liquid consists of fat that has cooked off while the turkey roasts but it’s full of the flavor of the turkey and any herbs and aromatics you may have used. It only takes a little of this rich, seasoned broth to add some body and tons of flavor to the finished gravy.
- Pour off all but about 4 tablespoons of the turkey drippings from the roasting pan and place it on the stove over medium heat. If you have a very large roasting pan, you may need to use two burners. If there are any large deposits of fat or solids stuck to the pan, use a large spoon to scoop them out and discard them. Add the butter to the drippings.
- When the butter has melted, whisk in 6 tablespoons of flour. Whisk quickly and constantly until the mixture is smooth.
- Add the dry sherry and whisk up any brown bits from the bottom and edges of the pan. Measure out 4 cups of broth and begin to add it, gradually, whisking to keep the gravy perfectly smooth.
- Add about 3 cups of the broth and then stop and whisk for a couple of minutes. The gravy will thicken as it comes to a simmer. If you would like it thinner, continue adding additional broth in small increments until desired consistency has been reached. Taste the gravy and season it with salt and pepper, to taste.