How to Make Sherried Turkey Gravy (Lump-Free, Guaranteed)

There are a couple of essential and easy steps that make lump-free gravy a no-hassle success.

* When the turkey is finished cooking, transfer it to the carving board to cool. Spoon or pour all the great juices in the bottom of the roasting pan through a strainer, and discard the solids.

*Pour the juices into a fat separator. I love my OXO separator, which comes in both a 2-cup and 4-cup size. I have a 4-cup life, so here’s mine:

When you use a fat separator, the juices separate after just a couple of minutes of standing in the cup. The valuable juices rise to the top and the fat gets poured off. There are other methods of separating the fat, such as this below from Cooking Light:

Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat.

Okay, after you separate the juices, you will make a slurry with the flour—that is, mix flour with an equal amount of water to form a smooth mixture before adding it to the pan juices. This is the key to preventing lumps in your gravy.

I love the silky texture and warm flavor of the gravy Ebo (aka David Bonom) and I did for Anolon. To take away any last minute hassle, chop the shallots and garlic ahead of time and store in a plastic bag in the refrigerator. Have the flour measured out and waiting in a small bowl. (But wait to make the slurry just before using). Place the butter in a saucepan early and have it ready and waiting on a back burner on the stove.

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Turkey Gravy

Reserved defatted pan drippings

1/2-3/4 cup low sodium chicken broth

3 tablespoons all-purpose flour

2 tablespoons unsalted butter

1/4 cup finely chopped shallots

2 garlic cloves, minced

1/4 cup dry sherry wine

1/4 teaspoon salt

1/8 teaspoon black pepper

1. Combine reserved pan drippings with enough chicken broth to equal 3 cups.
2. Stir the flour into 3 tablespoons of water until the mixture is smooth.
3. Melt the butter in a medium saucepan over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until golden, about 1 1/2-2 minutes. Add the sherry and cook until it is nearly evaporated, 1-2 minutes. Pour in the drippings and bring to a boil. Whisk in the flour mixture (slurry) , return to a boil and cook, stirring, until thickened, about 2 minutes. Stir in salt and pepper. Strain if desired.

Makes about 3 cups

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For more Thanksgiving recipes and a guide to planning and timing, click here