Pour turkey drippings into a bowl and skim the fat. Reserve ¼ cup of fat for roux.
Put roasting pan on the burner, heat and deglaze the pan with the sherry. Scrape up all the tasty brown bits.
Stir in Cider. Bring mixture to a boil and remove from the heat.
Heat a saucepan. Mix the reserved fat and flour in a small bowl, stirring well making sure you have no lumps. Add the roux mixture to the saucepan, whisking frequently until smooth about 3 minutes.
Add the sherry mixture and whisk quickly to avoid lumps. Add the broth and continue to whisk. Add more broth if necessary. Taste and season if needed. Note: If you get some lumps, no worries, just put the gravy thru a fine mesh sieve, then reheat.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/11/18/turkey-gravy-cider-sherry/