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The drippings from your roast turkey are the base for this gravy. If you do not have enough turkey fat after straining your drippings, add melted butter to make up the difference.
Ingredients
- 3 cups turkey drippings
- 8 cups turkey stock, or as needed
- ¾ cup all-purpose flour
- 1/3 cup dry sherry
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 64 | |
| Calories 95 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat3g | 14% |
| Cholesterol10mg | 3% |
| Sodium52mg | 2% |
| Total Carbohydrate1g | 1% |
| Dietary Fiber0g | 1% |
| Protein0g | |
| Vitamin C2mg | 10% |
| Calcium2mg | 0% |
| Iron0mg | 1% |
| Potassium25mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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