Easy Turkey Gravy Recipe (2024)

FAQs

What is the secret to good gravy? ›

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.

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.

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.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

Stock simmers for longer and has a richer flavor and darker color than broth. What is the secret to good gravy? The secret to a good turkey gravy is using high-quality turkey stock. Generally, homemade stock has better flavor than anything you'll buy at the supermarket.

The Best Store-Bought Gravy: Knorr Roasted Turkey Gravy Mix

Maybe you just want/need to keep things super-simple. If that's the case, this gravy mix is very full-flavored, so you can serve it as is (just follow the instructions) and be perfectly satisfied.

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.

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.

How do you make Trisha Yearwood gravy? ›

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

It's bland.

If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce. You can also try simmering the gravy with some sautéed onions or mushrooms for added depth of flavor. A little bit of browned butter can also add a toasty, nutty flavor.

Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).

Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

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.