This recipe for Turkey Gravy is ideal and can be prepared with or without drippings. Perfect for feeding a large crowd on Thanksgiving, all you need is butter, flour, black pepper, chicken or turkey stock, and/or drippings!
Thanksgiving dinner wouldn’t be the same without the turkey gravy! A few years ago, I used to be really afraid to make gravy because, for some reason, it seemed too difficult. I’m here to tell you that one of the simplest Thanksgiving dinner recipes is this homemade turkey gravy. Of course, you can use this turkey gravy for purposes other than Thanksgiving. You can use this any time of year. Whenever I make my favorite roast chicken, I usually use it.
The simplicity of the ingredients is one reason why this turkey gravy recipe is ideal. Navigate to the recipe card located at the bottom of the post to find the measurements of each ingredient.
The debate between flour and cornstarch as thickening agents for turkey gravy is a long-standing one. Both have their pros and cons and the best choice for you will depend on your personal preferences and dietary needs.
Flour: The Traditional Choice
Flour is the traditional thickening agent for turkey gravy and it’s a good all-around choice. It’s readily available, affordable, and produces a smooth, creamy gravy. However flour can sometimes create a slightly “doughy” taste if not cooked properly.
Pros of using flour:
- Readily available and affordable
- Produces a smooth, creamy gravy
- Good all-around choice
Cons of using flour:
- Can create a slightly “doughy” taste if not cooked properly
- Not gluten-free
Cornstarch: The Gluten-Free Option
Cornstarch is a good choice for those who are looking for a gluten-free gravy. It’s also a good option if you want a gravy that is less likely to clump or become stringy. However, cornstarch can sometimes produce a slightly thinner gravy than flour.
Pros of using cornstarch:
- Gluten-free
- Less likely to clump or become stringy
- Good option for a thinner gravy
Cons of using cornstarch:
- Can produce a slightly thinner gravy than flour
- Not as readily available as flour
Which is Better?
Ultimately, the best way to decide which thickening agent is right for you is to experiment and see what you prefer. You may find that you like the taste of flour-based gravy better, or you may prefer the convenience of cornstarch.
Here are some additional factors to consider when making your decision:
- Your personal preferences: Do you prefer a thicker or thinner gravy? Do you mind if the gravy has a slightly “doughy” taste?
- Dietary needs: Do you need a gluten-free gravy?
- Availability: Do you have flour or cornstarch on hand?
Tips for Making Turkey Gravy
No matter which thickening agent you choose, there are a few things you can do to make sure your turkey gravy turns out perfectly:
- Make sure your roux is cooked properly. This will help to prevent the gravy from having a raw flour taste.
- Add the liquid slowly, whisking constantly. This will help to prevent the gravy from becoming lumpy.
- Season the gravy to taste. Salt, pepper, and herbs can all be used to enhance the flavor of the gravy.
- Keep the gravy warm until serving. This will help to prevent it from thickening too much.
Whether you prefer flour or cornstarch, making delicious turkey gravy is easy with the right ingredients and techniques. Experiment and find the method that works best for you!
Turkey Gravy With or Without Drippings
One of the reasons I adore this homemade turkey gravy recipe is that it can be made with or without drippings. The liquid and any bits that remain in the pan or roaster after the chicken or turkey has finished cooking are referred to as the “drippings.” The combination of the meat slowly roasting, melted fat, and any pieces that have fallen off during cooking creates an incredible flavor. Makes my mouth water just thinking about it!.
If you plan to use drippings, transfer them into a fine-mesh strainer and let cool slightly so that the fat separates and begins to solidify at the top. Use a spoon to remove the fat. When it’s time to whisk, I like to strain them into a large glass measuring cup so I can easily see how much I have and pour it into the gravy.
You will need to buy chicken or turkey stock from the grocery store if you are making this turkey gravy without drippings. As the quality of the stock you use will directly affect the gravy’s flavor, make sure you use one of the highest quality.
Don’t worry if you don’t have enough turkey drippings for four cups. You can always add store-bought stock to make up for what you don’t have. To make a total of 4 cups of drippings/stock, for instance, take 2 cups of turkey drippings and add 2 cups of chicken stock.
How to Make Turkey Gravy
This is a quick guide to making homemade gravy for turkey. The entire process will only take about ten minutes because the method is so straightforward. See the recipe card at the bottom of the post for the complete recipe, which includes all measurements.
- Melt your butter. In a saucepan over low heat, melt the butter. Then stir in the black pepper.
- Make a roux. Slowly add the flour, whisking to combine. Keep whisking until the flour and butter are thoroughly combined.
- Add the liquid. Add your broth or drippings gradually, whisking constantly to combine. Hold off on adding more until the previous addition has been absorbed. Continue until all of the liquid has been added.
- Cook the gravy. Let the gravy simmer for a few minutes in order for it to thicken. Serve right away or reheat slowly until ready to serve.
We make a roux with flour and fat (butter) to make this gravy thick and creamy. This produces a thickening agent, similar to my Ultimate Loaded Baked Potato Soup, and is a crucial step in getting the perfect consistency for the gravy. It’s crucial to keep whisking as you add the flour and to add the liquid very slowly, letting it soak into the mixture before adding additional. Although it just takes a minute or two, you should not rush this process. Continue doing this until all of the broth or drippings have been added. Although it comes together quickly, you won’t want to put this recipe down until it’s finished.
Is turkey gravy better with flour or cornstarch?
FAQ
What is the best thickener for turkey gravy?
Is corn flour or plain flour better for gravy?
Is cornstarch or roux better for gravy?
How do you make turkey gravy with cornstarch?
Turkey Gravy with Cornstarch: Use half the amount of cornstarch as flour, 3 tablespoons cornstarch for this recipe. Whisk the cornstarch with some cold water to create a slurry until it is completely dissolved, then whisk into the drippings/broth; simmer until thickened.
What can I use instead of cornstarch to make turkey gravy?
(See tips section for cornstarch alternative.) Herbs: Minced fresh thyme or parsley adds a nice freshness and complexity. Salt and Pepper: Freshly cracked black pepper adds a lot more flavor! Start this easy gravy while turkey rests after roasting.
How do you make gravy with cornstarch?
If you prefer a gravy with a complex flavor and customizable texture: Flour is the recommended choice. Use a whisk to dissolve cornstarch flour in cold water before adding it to the gravy liquid. Gradually add the cornstarch slurry to avoid lumps. Bring the gravy to a boil and simmer for a few minutes to fully activate the cornstarch.
Does cornstarch thicken gravy?
Cornstarch and flour are two of the most common thickeners used in making gravy, and each has its own pros and cons. Cornstarch produces a smoother, clearer gravy and thickens at a lower temperature than flour. However, it can also create a slimy consistency if overused.