1-2 cup chicken broth
pan drippings from the turkey
2tbsp to ¼ cup melted butter
¼ cup flour
ground black pepper
2-3 tbsp sherry
2 cup sliced crimini or button mushrooms, cooked
1 clove garlic, minced
1tbsp fresh thyme
¼ cup chopped shallots
Melt 2 tbsp of butter over medium high heat; add 2 cups of fresh mushrooms, chopped shallots and 1 clove of minced garlic. Cook until the mushrooms begin to brown.
Stir 1 cup of broth into pan drippings in the roasting pan from the turkey, stirring to scrape up any crusty brown bits. Pour the drippings into a 2 cup glass measuring cup. Skim and reserve fat from the drippings. If necessary add enough melted butter to the reserved fat to make ¼ cup.
Add enough broth to the drippings in the measuring cup to make 2 cups. Add the sherry.
Pour the ¼ cup of fat into a medium saucepan and stir in the flour. Add the broth mixture all at once to the flour mixture. Stir with a whisk until smooth. Cook and stir for 1 minute more.
Strain the gravy and add the mushrooms and fresh thyme(or 1 tsp dried)