Sherried Turkey Gravy Recipes

Steps:

• Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
• Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

Steps:

• In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
• Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes.
• Add liver and cook 15 minutes longer. Strain broth into a large bowl.
• Cover and keep in the refrigerator until needed.
• To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
• Pour the poultry dripping through a sieve into a 4-cup measuring cup.
• Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
• Let the mixture stand a few minutes until the fat rises to the top.
• Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
• Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
• Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
• Add remaining broth and enough water to the poultry drippings to equal 3½ cups.
• Gradually whisk in warm poultry drippings/broth mixture.
• Cook and stir until gravy boils and is slightly thick.
• Stir sherry into cooked gravy, reheat to simmering and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
• In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
• Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

Steps:

• Coarsely grind first 5 ingredients in spice mill; transfer to small bowl. Place cinnamon stick in spice mill and grind coarsely; add to bowl. Mix in coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and store at room temperature. Stir orange peel into Asian-spiced salt before using.
• Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve for roasting. Place turkey in roasting bag; sprinkle inside and out with Asian-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
• Mix green onions and next 4 ingredients in medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Set rack at lowest position in oven and preheat to 325°F. Mix soy sauce and molasses in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Divide chopped green onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.
• Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 31/2 hours longer. Brush turkey with soy sauce glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
• Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/4 cups total.
• Place reserved roasting pan over 2 burners on medium heat; add 1/2 cup reserved turkey fat and 1/2 cup flour. Whisk until roux is light brown, about 2 minutes. Whisk in Sherry, then stock mixture. Bring to boil, scraping up browned bits and whisking to blend. Boil until gravy is thick enough to coat spoon, about 8 minutes. Add chopped neck, heart, and gizzard, if desired. Whisk in 1 tablespoon soy sauce; season with salt and pepper.
• Serve turkey with gravy.
• A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.

Steps:

• Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.
• Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.
• Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.
• When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.
• In a deep skillet or large heavy pot, melt 12 tablespoons (3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.
• Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Steps:

• 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.
• 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.

Steps:

• Preheat oven to 425° F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
• Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
• Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
• In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with sage.