is turkey gravy better with flour or cornstarch

by

This is the perfect Turkey Gravy Recipe with instructions to make it with or without drippings. You only need butter, flour, black pepper, chicken or turkey stock, and/or drippings. This is a great way to feed a lot of people on Thanksgiving!

Thanksgiving dinner isn’t complete without turkey gravy! I used to be very afraid to make gravy because, for some reason, it seemed too hard to do. I can tell you right now that this turkey gravy is one of the easiest Thanksgiving dinner recipes you’ll ever make. Of course, Thanksgiving isn’t the only time when this turkey gravy will come in handy. You can use this any time of year. I tend to use it any time I am making my favorite roast chicken.

Part of what makes this the perfect turkey gravy recipe is how simple the ingredients are. For the measurement of each ingredient, scroll to the recipe card at the bottom of the post.

Is Turkey Gravy Better With Flour or Cornstarch?

When making turkey gravy, one of the key ingredients for thickening it is either flour or cornstarch. But which one makes a better gravy? There are good arguments on both sides of this debate. Here, we’ll analyze the pros and cons of flour vs cornstarch for thickening your Thanksgiving turkey gravy.

Flour – The Traditional Thickener

Flour has been used for centuries to thicken gravies and sauces. All-purpose flour is the most common choice because it has moderate protein content, which helps thicken the liquid. Whole wheat flour can also be used for added flavor and nutrition.

The main benefits of using flour to thicken turkey gravy are:

  • Imparts a silky texture and velvety mouthfeel
  • Adds subtle wheat flavor that enhances savory flavors
  • Creates a rich, creamy, and opaque appearance
  • Thickens at a moderate pace as it cooks
  • Easy to find in any kitchen and budget-friendly

However, there are a few downsides to using flour:

  • Has a starchy flavor if undercooked or scorched
  • Can make the gravy pasty or gluey if too much is used
  • Adds gluten, so not good for gluten-free diets
  • Prone to clumping if not whisked in properly

Cornstarch – The Smoother Alternative

Cornstarch is a popular alternative thickener for gravies and sauces. It’s a pure starch derived from corn that creates a clear, glossy texture.

The main benefits of cornstarch for gravy are:

  • Produces a smooth, glossy consistency
  • Thickens quickly at high heat
  • Won’t alter flavors of the gravy
  • Provides transparency and sheen
  • Adds no gluten and is grain-free

The potential drawbacks of cornstarch include:

  • Can make the gravy slimy or gummy if overused
  • Loses its thickening power if overcooked
  • Doesn’t enhance flavor or richness like flour
  • Requires precise mixing to avoid lumps
  • Requires slurry or sauce base for even thickening

The Verdict

So which thickener makes better turkey gravy – flour or cornstarch? The answer depends on your preferences for taste, texture, and cooking method. For a classic velvety gravy with rich wheat undertones, flour is ideal. For a smooth, translucent gravy that won’t affect flavors, cornstarch is the better choice. You can also use a combo of the two thickeners to balance benefits. Try making a roux with equal parts flour and cornstarch whisked into the turkey drippings. This will create a luxurious gravy with both viscosities represented. Experiment to find your perfect turkey gravy thickness and consistency.

is turkey gravy better with flour or cornstarch

Turkey Gravy With or Without Drippings

This turkey gravy recipe can be made with or without drippings, which is one of the things I love about it. The “drippings” are the juices and bits that are left in the pan or roaster after the turkey or chicken is done cooking. With the meat slowly roasting, the fat that has melted, and any pieces that have fallen off while cooking, it gives it a great flavor. Makes my mouth water just thinking about it!.

If you’re using drippings, pour them into a fine mesh strainer and let them cool down a bit. The fat will rise to the top and start to solidify. Use a spoon to remove the fat. They make it easy for me to see how much I have and add it to the gravy while I whisk it. That’s why I strain them into a big glass measuring cup.

Store-bought chicken or turkey stock is what you’ll need to make this Turkey Gravy without the fat. Make sure you use a good stock, as it will have a direct effect on how the gravy tastes.

If you have drippings from the turkey but not enough to equal four cups, no worries. You can always make up for what you don’t have by adding in store-bought stock. Let’s say you have 2 cups of turkey drippings. Just add 2 cups of chicken stock to make a total of 4 cups of drippings and stock.

is turkey gravy better with flour or cornstarch

How to Make Turkey Gravy

Here is a brief overview of how to make homemade turkey gravy. The method is so simple and will take only about 10 minutes from start to finish. For the full recipe including all measurements, see the recipe card at the bottom of the post.

  • 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 is fully mixed into the butter.
  • Add the liquid. Slowly add your broth or drippings, making sure to whisk all the time to mix. Do not add more until the first amount has been absorbed. Continue until all of the liquid has been added.
  • Cook the gravy. Let the gravy cook for a while so that it can get thicker. Serve right away or keep on low heat until you’re ready to serve.

To make this gravy thick and creamy, we make a roux using a fat (butter) and flour. This makes a thickening agent and is an important step in getting the gravy to the right consistency, just like it is in my Ultimate Loaded Baked Potato Soup. You need to keep whisking while you add the flour and the liquid very slowly so that the mixture can soak it up before adding more. This process only takes a minute or two, but you do not want to rush it. Do this until all of your drippings or broth has been added. This recipe comes together quickly but isn’t one you want to walk away from until it is done.

Is turkey gravy better with flour or cornstarch?

FAQ

Is it better to thicken turkey gravy with flour or cornstarch?

Flour is better for a thick, opaque sauce that reheats well. Cornstarch is twice as strong as flour as a thickening agent because it’s pure starch. Half as much is needed. It gives a glossy shine and is gluten-free but will become thinner when reheated. How do you make gravy less lumpy?

Does cornstarch or flour make better gravy?

Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.

What is the secret to good gravy?

The secret to perfect gravy is a 2:2:1 ratio. You want 2 Tbsp of fat which can be butter or pan drippings, 2 Tbsp of flour and 1 cup of stock. You can increase the ratio depending on how much gravy you want or need.

How to make turkey gravy taste better?

Add in some white wine. 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.

How to make turkey gravy with cornstarch instead of flour?

If you want to know how to make turkey gravy with cornstarch instead of flour, reduce the amount of cornstarch by 1 tablespoon, as cornstarch thickens more powerfully than flour does, because it is a pure starch. Or, you can swap flour for the same amount of a 1:1 gluten free flour blend like this.

How to make turkey gravy with cornstarch slurry?

Put the proper amount of cornstarch in a small bowl and add cold water. Mix the cornstarch slurry well until it has just loosened. Pour the cornstarch into the awaiting hot liquids by small amounts while whisking briskly. Thicken the meat juices by adding the cornstarch slurry. This works great for turkey gravy

Which gravy is better flour or cornstarch?

Texture: Cornstarch produces a more translucent and glossy gravy, while flour tends to give a thicker and creamier texture. If you prefer a smooth, velvety consistency, flour may be the better choice. If you prefer a clearer gravy, cornstarch may be the better option. 2. Flavor: Cornstarch is flavorless, so it won’t affect the taste of your gravy.

How do you make turkey gravy taste good?

To make sure your gravy has great flavor: Take your time sautéing the onion. Let it get nice and soft. You can do this while the turkey is still in the oven, or even earlier in the day. Cook the flour for AT LEAST 1 full minute. Seriously, set a timer. Raw flour taste will ruin your gravy. You’ll need 2 cups of liquid to make turkey gravy.

How do you make gravy with flour & cornstarch?

Place 1 tablespoon of all-purpose flour, Wondra, or cornstarch in a small bowl. Mix in 1-2 tablespoons of the thin gravy to make a paste. Add more gravy to thin it to a more liquid consistency, stirring until smooth. Slowly add the floury mix into the gravy, whisking with flair as you do. It should incorporate without any lumps.

Can you use cornstarch to thicken gravy?

If your gravy is lumpy, see “Troubleshooting Gravy” below for a fix. You can thicken gravy with either flour or cornstarch. Flour gravy better holds its consistency as it sits and when it is reheated, making it my preference for turkey gravy. Unless you have a guest who cannot have gluten, use flour to make gravy, not cornstarch.

Leave a Comment