Turkey Gravy Recipe
Rich, velvety turkey gravy perfect for drizzling over your holiday feast.
There’s something magical about the moment warm, golden turkey gravy touches your plate. The rich aroma fills the room, promising a luxurious coating on everything it touches, from turkey slices to fluffy mashed potatoes. A well-made turkey gravy is the secret star of any holiday meal, transforming simple roasted meats and sides into a culinary experience. Growing up, I watched my grandmother meticulously whisk her gravy at the stovetop, infusing her love and a bit of kitchen alchemy into every batch. She'd always say the secret was in the drippings, those little browned bits that carried the essence of the roasted turkey. In this recipe, I’ve taken that lesson to heart, ensuring we harness every bit of flavor by simmering and occasionally skimming for clarity. What makes this turkey gravy shine is the inclusion of a splash of sherry and a hint of fresh herbs right at the end, adding depth without overpowering the natural turkey essence. Serve this gravy at your next festive gathering, and watch it disappear with delight.
Step-by-Step
- 01Step 1 / 6
In a medium saucepan over medium heat, combine the turkey drippings and flour, whisking continuously until you achieve a smooth, golden roux, about 3-4 minutes.
- 02Step 2 / 6
Gradually whisk in the chicken broth, ensuring no lumps form.
Continue to whisk as the mixture comes to a simmer.
- 03Step 3 / 6
Add the dry sherry and let the gravy simmer, stirring occasionally, until it thickens to your desired consistency, about 10-15 minutes.
- 04Step 4 / 6
Taste and season with salt and freshly ground black pepper.
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- 05Step 5 / 6
Add the fresh thyme and butter, whisking until the butter melts completely, giving the gravy a glossy finish.
- 06Step 6 / 6
Remove from heat and strain the gravy through a fine-mesh sieve for a silky texture if you prefer.
Serve warm.
Chef Tips
- •Use a degreasing pitcher to separate fat from drippings if they seem too greasy.
- •If you don't have drippings, use a combination of butter and a little turkey stock concentrate.
- •Whisk constantly to avoid lumps forming in your gravy.
- •For added flavor, consider using a splash of white wine instead of sherry.
- •Make sure to taste and adjust seasonings—the broth and drippings will vary in saltiness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make the gravy a day ahead. Store it in the refrigerator and reheat gently on the stove, whisking in a bit more broth if it thickens too much.
What can I substitute?+
You can substitute dry white wine for the sherry, or omit it entirely if you prefer non-alcoholic.
How do I store leftovers?+
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
