Making gravy is an intuitive process. Every year Erica insists on making gravy from the turkey pan drippings, but just eye balls the measurements. This year, we measured out what we used but ultimately the amount of flour and water you use will vary depending on how much turkey juice and fat you have left in your pan. But, don’t be deterred from making your own gravy, it really is so simple and delicious! Because we brined the turkey, the drippings were salty so we didn’t add any salt and deglazed the pan just with water (no stock necessary here). The addition of sherry gives this gravy a deep richness!
Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.
- Roast turkey pan drippings, reserved in the pan
- 2 tablespoons of all purpose flour
- 3 tablespoons of sherry
- 1 cup of water
Remove the roasting rack from the pan and place the pan over the stove on medium high heat. Scoop out any charred bits and drippings, leaving about 3-4 tablespoons inside the pan. Add 2 tablespoons of flour inside the pan.
Stir with a whisk until the flour has thickened into a dark roux.
Add three tablespoons of sherry to help deglaze the pan. Continue to whisk while adding the cup of water. Whisk until smooth and taste. If it’s too salty, add more water. If it’s too watery, add a bit more flour but be sure to keep whisking throughout. If you add more flour, be sure to whisk over heat for at least a few minutes to cook off the taste of flour. Adjust to your liking and consistency. Then pour through a fine mesh strainer into a gravy boat.
Silky, smooth gravy!
(images by HonestlyYUM)