How To Make Turkey Gravy from Scratch Recipe (2024)

FAQs

What is the secret to good gravy? ›

One of the most important keys to the best gravy is to cook the roux until golden in color. This deepens the flavor of the gravy. We're using equal parts flour and butter in this homemade gravy recipe to achieve the best silky consistency.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

Spruce up the gravy with a splash of Worcestershire sauce or soy sauce (if the gravy isn't already too salty, that is). Mushrooms or mushroom seasoning also work wonders to add rich flavor to depth-less gravy.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor. Start by adding just a little at a time, and continue until you reach a flavor you enjoy.

You cannot fix this. If you leave it as it is it's an unpleasant tasting mess as cornstarch is not totally flavorless, and if you heat it you will get rid of the taste somewhat but the starch will thicken the sauce so much that it's practically solid.

Problem: Your Gravy Tastes Like Flour

Flour thickens your gravy, but if you don't allow enough time for the ingredients to come together, or if they're not combined properly, the end result can be disappointing—it can feel doughy, chalky, or taste like flour.

She says three heaping tablespoons, I say more like a full 1/4 cup. It is something I believe that you learn to eyeball over the years of making gravy. The key is adding the flour to the cold water, not the other way around. SO – don't add the flour in the cup first.

What's the difference between turkey gravy and regular gravy? ›

Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken. White gravy is made with milk, fat, and a thickening agent; white gravy is made without drippings, and with sausage added is popular for biscuits and gravy.

Add a dash of white wine (nothing too fruity; we recommend a dry Chardonnay) to boost the richness of the turkey gravy. All you need to do is put a couple of tablespoons of your chosen white wine while you're heating up your gravy and voilà! The wine should evaporate in just a couple of minutes.

FIVE STEPS TO YUMMY GRAVY:

Add 1 tsp cracked black pepper, 1 tsp soy sauce, 1.5 tsp mustard (I prefer Dijon for its creamy and full character), and 1 tsp apple cider vinegar. Black pepper is texture, Dijon mustard adds mouthfeel, soy sauce increases texture, and vinegar cinches all the flavours in a little tighter.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Thicken Gravy with a Roux

To make your roux, use an equal amount of flour and fat, like butter or oil, and follow these steps: Melt the butter or heat the oil in a skillet or saucepan on medium heat. Add the flour and whisk into the fat until all lumps are gone.