Turkey Gravy

By: Marge Perry & David Bonom

  • Yield:

    3 Cups

  • Cuisine:


  • Course:

    Side Dish


Reserved defatted Herb Rubbed Roasted Turkey pan drippings*
1/2 - 3/4 cup low sodium chicken broth
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
2 garlic cloves, minced
1/4 cup sherry wine
3 tablespoons all-purpose flour, dissolved in 3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper


  1. Combine reserved pan drippings with enough chicken broth to equal 3 cups.
  2. Melt the butter in a Farberware Glide 2-Qt Saucepan over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until starting to brown slightly, about 1 1/2-2 minutes. Pour in the sherry and cook until nearly evaporated, 1-2 minutes. Pour in the drippings and bring to a boil. Whisk in the flour mixture, return to a boil and cook, stirring, until thickened, about 2 minutes. Stir in salt and pepper. Strain if desired. Serve with Herb Rubbed Roasted Turkey.