I used to concentrate on making Thanksgiving classics in more inventive and distinctive ways, but this year I’m going all comfort food. Over the past week, I’ve shared Herb-Roasted Turkey Breast along with Instant Pot Mashed Potatoes. Today, I’ve got a rich and savory Make-Ahead Turkey Gravy that brings it all together.
Gravy is one Thanksgiving item that I’ve neglected over the years. We smoke our turkey, so there are never any pan drippings on the surface, and I detest the thought of having to prepare a significant portion of Thanksgiving dinner in a short amount of time. While guests are around. After I’ve had several cocktails.
So, I would just get some gravy from Costco and rewarm it while the turkey was resting. But last year, I made this Make-Ahead Turkey Gravy and it was a smash hit. Like shockingly delicious. And I was able to prepare it the day before Thanksgiving! Continue reading for the recipe.
To make turkey gravy, you start by roasting turkey wings in a cast iron skillet until golden brown. Turkey wings are cheap and will infuse the gravy with plenty of turkey flavor. Then, you toss in the aromatics: shallot, garlic, carrot, celery, black pepper and shiitake mushrooms. Everything continues to roast until deeply golden.
At this stage, move the wings to a stock pot and use amontillado sherry to deglaze the skillet. Now, I know that sounds fancy, but it’s pretty damn good for $5 that I picked up at Trader Joe’s. Amontillado sherry has an intense flavor that helps add some backbone to the sauce.
If you can’t find amontillado sherry, then just deglaze with a dry sherry or dry white wine instead. Deglazing is crucial because it removes all of the tasty bits that have adhered to the pan’s bottom.
After that, scrape everything from the pan into the stock pot along with the turkey and add the bay leaf, thyme, and parsley along with the chicken stock. Everything is simmered until the liquid is reduced by 1/3. Basically we’re making turkey stock here.
In the final steps, you strain the stock and set it back over medium heat. After adding butter and flour to thicken the stock, MSG, sherry vinegar, salt, and pepper are added.
Hold up… MSG!? Yes, MSG. When used sparingly, it’s a perfectly safe product that enhances the flavor of this turkey gravy to a whole new level.
Make sure to sample the gravy both before and after adding the MSG so you can determine how the flavor is affected. It’s a real ah ha moment! I got my MSG on Amazon by the way.
Ah, Thanksgiving. A time for family, friends, and of course, delicious food! And what Thanksgiving feast would be complete without a generous helping of rich, flavorful gravy? Today, we’ll delve into the secrets of making the perfect Easy Turkey Gravy with Sherry, a recipe that’s sure to impress your guests and leave them wanting more.
Why Sherry?
You might be wondering, “Why sherry?” Well, this magical ingredient adds a subtle, nutty sweetness to the gravy, complementing the savory turkey flavors perfectly. It’s a secret weapon that elevates your gravy from ordinary to extraordinary.
Ingredients:
- Turkey drippings: The foundation of your gravy, these drippings hold the essence of the roasted turkey, creating a deep, rich flavor.
- Turkey stock: This adds additional depth and volume to the gravy, ensuring it’s not too thick or thin.
- Flour: The thickening agent, flour transforms the drippings and stock into a smooth, velvety gravy.
- Dry sherry: The star ingredient, adding a touch of sweetness and complexity to the flavor profile.
- Salt: Enhances the overall flavor and balances the sweetness of the sherry.
Instructions:
- Strain the drippings: Remove any bits and pieces from the drippings, leaving a flavorful base for your gravy.
- Make a slurry: Whisk flour with some of the turkey stock to create a smooth mixture. This ensures a lump-free gravy.
- Reduce the sherry: Simmer the sherry to concentrate its flavor and remove any harsh alcohol notes.
- Combine and thicken: Add the drippings, sherry, and remaining stock to the saucepan. Slowly whisk in the slurry and bring to a simmer. As the gravy thickens, you’ll know it’s nearing perfection.
- Season to taste: Adjust the salt and pepper to your liking, creating a balanced and flavorful gravy.
Tips and Tricks:
- Don’t skip the sherry: It’s the secret ingredient that makes this gravy truly special.
- Use low-sodium stock: This allows you to control the salt content and avoid an overly salty gravy.
- Adjust the thickness: If your gravy is too thin, whisk in a little more flour slurry. If it’s too thick, add a touch more stock.
- Keep it warm: Serve the gravy warm alongside your Thanksgiving feast for maximum enjoyment.
With this Easy Turkey Gravy with Sherry recipe, you’ll be the hero of Thanksgiving dinner. It’s simple to make, yet packed with flavor, and guaranteed to leave your guests wanting seconds (or thirds!). So grab your ingredients, put on your apron, and get ready to create a Thanksgiving tradition that everyone will love.
Frequently Asked Questions:
Q: Can I use chicken stock instead of turkey stock?
A: Yes, you can use chicken stock, but the flavor won’t be as rich and turkey-specific
Q: Can I make this gravy ahead of time?
A: Yes you can make the gravy ahead of time and reheat it gently when ready to serve.
Q: What can I do if my gravy is too thin?
A: Whisk in a little more flour slurry to thicken it up.
Q: What can I do if my gravy is too thick?
A: Add a touch more stock to thin it out.
Q: Can I use this gravy for other dishes?
A: Absolutely! This gravy is versatile and can be used on mashed potatoes, stuffing, or even roasted vegetables.
Additional Resources:
- More Thanksgiving recipes: Explore other Thanksgiving dishes to complete your feast.
- Tips for hosting Thanksgiving: Find helpful tips for planning and hosting a stress-free Thanksgiving dinner.
Happy Thanksgiving!
Make-Ahead Turkey Gravy Recipe
- 3 pounds turkey wings, flats and drumettes separated
- 4 tablespoons olive oil, divided
- Cut two heads of garlic in half lengthwise; you can discard the skins.
- 2 shallots, halved (you can leave the skins on)
- 2 stalks celery, cut into big pieces
- 2 carrots, peeled and cut into big pieces
- 4 ounces shiitake mushrooms, torn into large pieces (stems included)
- 2 teaspoons black peppercorns, lightly crushed
- 1/2 cup dry sherry, dry white wine, or amontillado sherry
- Six cups of low-sodium chicken stock (I made my own here)
- 6 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 6 tablespoons all purpose flour
- 4 tablespoons unsalted butter, room temperature
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons sherry vinegar (or red wine vinegar)
- 1 teaspoon MSG
- Preheat an oven to 450°F. Pour two tablespoons of olive oil into a large cast-iron skillet and add the wings. Roast on the lowest rack for 30 to 35 minutes, turning halfway through, or until golden brown and crispy in places.
- Toss with the remaining olive oil after adding the garlic, shallots, celery, carrots, and mushrooms to a medium-sized bowl. Remove the skillet from the oven, then carefully scrape over all of the vegetables. Add the peppercorns and carefully toss everything together. Place the skillet back in the oven and continue to roast for 35 to 40 minutes, or until everything is a deep golden brown. I like to flip the wings again halfway through cooking and move any vegetables that aren’t turning golden.
- After removing the skillet from the oven and placing it on the stovetop, move the wings to a big pot (you can keep the vegetables in the skillet). Heat the skillet to medium-high, add the sherry, and scrape up any brown bits that have adhered to the skillet’s bottom. Cook for a further two minutes or until the sherry has almost completely reduced.
- Add the stock, parsley, thyme, and bay leaves to the pot with the turkey after scraping everything from the skillet. Bring to a simmer over medium-high heat; after a few minutes, lower the heat to medium-low and simmer until the stock has reduced by one-third, about 35 to 40 minutes. As the stock simmers, you should occasionally turn the wings as they come up above the liquid. Skim off any extra fat that accumulates on the surface as well.
- Add the butter and flour to a small bowl and use a fork to mash them together while the stock is simmering. Set aside.
- With a slotted spoon, take out and discard the large solids from the stock. Transfer the stock into a big bowl or measuring cup using a fine-mesh strainer. Discard any solids. After cleaning the pot, put the turkey stock back in. Over medium heat, bring to a simmer and whisk in flour-butter mixture until smooth. Simmer for a further 6 to 8 minutes, or until the gravy is thick enough to coat the back of a spoon.
- Remove the gravy from the heat and add salt and pepper to taste. This gravy can be prepared up to 5 days ahead of time. In that case, stop here, transfer to a container, and refrigerate. When ready to serve, return the gravy to a simmer over medium heat and stir in the MSG* and vinegar. Taste for seasoning one last time.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!.
Im Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More….