Sherried Turkey Gravy Recipes

SIMPLE TURKEY GRAVY

Steps:

• Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
• Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

FOOLPROOF TURKEY GRAVY

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

HOMEMADE TURKEY GRAVY

Steps:

• Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
• Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

SIMPLE TURKEY GRAVY

Steps:

• Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.

EASY GRAVY FOR TURKEY

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
• In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
• Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

TURKEY GRAVY

Steps:

• After turkey has been roast, pour juices from turkey into a large measuring cup.
• Skim off all fat, reserving a ¼ cup of it.
• Discard rest of fat.
• Pour fat into a medium sized saucepan.
• Stir in ¼ cup flour.
• In measuring cup, add enough water or chicken broth to equal 2 cups.
• Turn stovetop to medium heat and slowly pour in juices/water or chicken broth mixture.
• Stir over medium heat until thickened and bubbly.
• Salt& pepper to taste.
• Enjoy!

ROAST TURKEY WITH SHERRY WINE VINEGAR GRAVY

Steps:

• Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
• Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

HERBED TURKEY GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY

Steps:

• Preheat oven to 425°F.
• Reserve neck and giblets (excluding liver) for making stock.
• If you plan to use giblet turkey stock, start it now to use later for the gravy.
• For Turkey:.
• Rinse turkey and pat dry inside and out.
• Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice.
• Fold neck skin under body and fasten with a skewer.
• Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
• Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan.
• Spread turkey with butter and arrange on rack in roasting pan.
• Roast turkey in middle of oven 30 minutes.
• Reduce temperature to 325°F and baste turkey with pan juices.
• Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F and juices run clear when thigh is pierced.
• Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.
• Keep turkey warm, covered loosely with foil.
• For Gravy:.
• Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits.
• Stir in cider.
• Bring Sherry mixture to a boil and remove pan from heat.
• In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
• Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes.
• Whisk in additional stock or broth to thin gravy if desired.
• Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with sage.

GRPA'S BEST HOMEMADE TURKEY GRAVY

Steps:

• This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
• Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
• Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
• Carefully spoon the fat into a small saucepan. You should have approximately ¼ cup of the turkey fat. If your turkey is on the leaner side, or you're cooking a wild turkey, add additional butter or oil, to have ¼ cup.
• You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups. You can also add a splash of white wine. I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I don't think it needs it.
• Heat up the fat until it's simmering.
• Add the flour and whisk to combine.
• Cook for about a minute, to cook off the raw flour taste.
• Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
• Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
• Simmer the gravy until it thickens, about 5 minutes. Set aside.
• Serve with mashed potatoes and turkey.
• You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you're serving it the next day, you may wish to add more chicken broth to thin it out.
• My Note:.

FOOLPROOF THANKSGIVING TURKEY AND GRAVY

Steps:

• TURKEY:.
• Preheat oven to 350°F.
• Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
• Rinse turkey (inside and out) and pat dry with paper towels.
• Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
• In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
• Cover with foil and bake for 3 ½ to 4 hours, or until the internal temperature reaches 180°F
• During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
• Remove from oven and let rest (while the gravy is being prepared) before carving.
• GRAVY:.
• Bring the drippings to a boil in a large saucepan.
• Stir in soup and season with poultry seasoning, pepper, and garlic powder.
• Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
• In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
• Return the gravy to a boil, and gradually stir in the milk mixture.
• Continue to cook, stirring constantly, for 1 minute, or until thickened.
• Be careful not to let the bottom scorch.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY

Steps:

• Preheat oven to 425° F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
• Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
• Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
• In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with sage.

ROB'S TURKEY GRAVY

Steps:

• Place giblets and neck in a saucepan and cover with water. Add 2 bouillon cubes and place on the stove over medium-low heat. Cook for 1 hour, then check water level; if it has dipped below the turkey parts at all, add fresh water to cover and another cube of bouillon. Repeat this as necessary, for a total cooking time of 3 to 4 hours.
• Strain the remaining liquid and discard any solids. You should have between 2 to 3 cups of real, fresh turkey broth.
• Combine broth and gravy mix in a small saucepan using a ratio of 1 cup broth to 1 package gravy mix; stir to combine. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minutes. Serve hot.

TURKEY GRAVY

Steps:

• Pour drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the fat that has risen to the top. Add enough turkey stock to the skimmed drippings to make 8 cups total. Measure 3/4 cup fat.
• Heat the reserved fat in a large skillet over medium heat. Whisk in flour and cook until lightly browned, 8 to 10 minutes. Whisk in the turkey stock mixture and sherry. Cook, whisking often, until gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat.

SHERRIED TURKEY GRAVY

Steps:

• In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
• Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes.
• Add liver and cook 15 minutes longer. Strain broth into a large bowl.
• Cover and keep in the refrigerator until needed.
• To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
• Pour the poultry dripping through a sieve into a 4-cup measuring cup.
• Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
• Let the mixture stand a few minutes until the fat rises to the top.
• Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
• Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
• Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
• Add remaining broth and enough water to the poultry drippings to equal 3½ cups.
• Gradually whisk in warm poultry drippings/broth mixture.
• Cook and stir until gravy boils and is slightly thick.
• Stir sherry into cooked gravy, reheat to simmering and serve.