The BEST Gravy Recipe: Your Turkey’s New BFF (2024)

FAQs

Is stock or broth better for turkey gravy? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

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.

Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper. These will impart additional flavors and complexity to the gravy. Stock or broth: If your pre-cooked gravy is too thick or lacks depth, you can thin it out.

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.

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson's nose and drumstick tips and fry for a few more minutes. Pour in the cider and boil for a few minutes.

Cornstarch should thicken gravy in less than a minute when at a simmer. If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

Mayonnaise: Mayonnaise is a classic choice for a turkey sandwich, and it can be flavored with herbs, spices, or other ingredients to add extra flavor. Mustard: Mustard is another popular choice for a turkey sandwich, and it comes in a variety of flavors, including yellow, Dijon, and spicy brown.

Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

Cornstarch can be used to produce a gravy that is thick and glossy and reheats well. It's just a matter of using the cornstarch to thicken hot broth or stock (most packaged varieties contain almost no fat), which can be seasoned however you like.

Instead, add some cornstarch (again, make sure to make a slurry) and in a moment or two, all that extra liquid will thicken into a flavorful sauce. Cornstarch can also be used to make a quick gravy sauce if your meat dish needs a little sauce. In that case, use chicken stock for your slurry instead of water.

How do you fix bland turkey gravy? ›

If your gravy is tasting a little less than stellar, all you have to do is stir in some cooked, chopped bacon, caramelized onions and/or some Dijon or spicy/whole grain mustard for a major flavor upgrade. Need a good gravy recipe to get started? Get Rach's no-fail gravy recipe here and get ready for oohs and aahs.

How to Fix Bitter Gravy. Gravy can turn bitter if you accidentally burn the flour in the roux, or if you added any burnt drippings to the mix. Fat and sweet flavors mask bitter flavors, so add a pinch of sugar, a splash of heavy cream or a pat of butter.

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.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

Supplement with Sautéed Vegetables

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings.

"Soy sauce is loaded with umami—the super savory, hard-to-define flavor that can make food insanely addictive. In gravy, you won't actually taste the soy sauce (unless you add a crazy amount); you'll just react more strongly to depth of flavor," writes Lauren Miyashiro for food site, Delish.com.

One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.