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Sherry Reduction Gravy

Photo: Andrew Scrivani

BY Mark Bittman

PUBLISHED October 17, 2024

This gravy relies on pan drippings but is finished with nothing more than water; good, relatively dry sherry, and butter. It's made in 10 minutes or so, as the turkey rests before carving.

 

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Sherry Reduction Gravy

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Makes 4 cups (12 servings) 1x

Time 15 minutes

Units Scale

Ingredients

  • Chopped turkey neck meat and giblets (see this turkey recipe, optional)

  • 1 1/2 cups amontillado sherry

  • 3 cups turkey or chicken stock (or water)

  • 3 tablespoons butter

  • Salt and pepper

Instructions

  1. After roasting the turkey and removing it from the roasting pan, pour off all but a tablespoon of the fat; leave as many of the herbs, garlic, solids, and as much of the pan juices behind as possible. Put the roasting pan over two burners, and turn the heat to high.

  2. Add the chopped giblets if using them, sherry, and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by half, 5 minutes or so.

  3. Add 3 cups water (or stock if you have it), and bring to a boil, stirring continuously. Lower heat to medium and simmer for about 5 minutes. Strain into a saucepan.

  4. Stir in the butter and, when it melts, taste and sprinkle with some salt and pepper. Keep warm until ready to serve.

— Recipe adapted from the New York Times: The Minimalist: Give Thanks in Three Hours from Scratch

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