How To Make Turkey Gravy from Scratch Recipe (2024)

FAQs

Can you make gravy with just flour and water? ›

(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.) Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.

Turkey Gravy Ingredients

Butter: Salted or unsalted butter can be used, but I would not use a butter substitute. Flour: Thickens the gravy by combining with the butter to make a roux. Some turkey gravy recipes call for cornstarch, but I prefer to use flour.

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.

In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper.

Simple Gravy Recipe Without Milk

This old fashioned gravy recipe made from pan drippings and a slurry of water and corn starch has been passed down in my family for generations. It's a foolproof gravy recipe and so easy to make following these simple instructions.

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.

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.

Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes.

Another mistake is not taking into account the fact that gravy tends to thicken as it cools. When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out.

How do you thicken turkey gravy without flour? ›

Another way to thicken gravy without flour is to roast vegetables like carrots, onions or shallots, celery, whole garlic and red bell peppers with the meat. Strain the juices and puree the vegetables and add it to the de-fatted meat juices, wine and some stock. Reduce the liquid to a thick gravy then strain and serve.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

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.)

One way to thicken gravy with flour is by making a slurry. A slurry is made by whisking 2 tablespoons of flour with cold water, which then gets whisked into the gravy.

Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly. Heat one minute more to cook the flour thoroughly.

The ratio I use is: 1.5 tablespoons fat to 1.5 tablespoons flour to 1 cup liquid, which yields 1 cup of gravy. (Note: If you like your gravy thicker, go with 2 tablespoons of fat and 2 tablespoons of flour to 1 cup of liquid, which yields 1 cup of gravy).