Turkey gravy is a staple at holiday feasts, rounding out the meal alongside the juicy roasted turkey. But making a flavorful gravy from scratch can seem daunting, especially if you’re short on time. Luckily, with a few simple techniques, even store-bought gravy can be transformed into something special. Read on for tips to take your gravy from flat to fabulous this holiday season.
Start with a Good Base
Quality gravy starts with a good turkey stock or broth Make your own using the turkey giblets, neck, and wings Simmer them in water with onions, carrots, celery, and fresh herbs for a few hours. Strain and chill to remove the fat. Of course, you can also use canned or boxed broth if short on time. Just avoid gravy mixes, which tend to be thin and artificial tasting.
Thicken It Up
For a smooth, velvety texture, thicken up thin, watery gravy. Make a quick slurry by whisking a tablespoon or two of cornstarch with an equal amount of cool water or broth. Slowly whisk it into simmering gravy until thickened to your desired consistency. The starch molecules absorb liquid, resulting in a rich, luxurious mouthfeel.
Add Savory Flavor
An easy way to spike flavor is by adding umami-rich ingredients like soy sauce, Worcestershire sauce, fish sauce, or mushroom ketchup. Just a splash of one of these savory condiments can add instant depth of flavor. You can also drop in a few chopped mushrooms, roast garlic cloves, or sauté aromatics to layer in sweet, toasted notes.
Use the Drippings
For the ultimate turkey essence, don’t discard those flavorful browned bits left behind in the roasting pan. Place the pan over medium heat, add a bit of liquid like broth or wine and scrape up all those tasty drippings. Incorporate them into your gravy for a hit of rich roasted turkey flavor.
Simmer with Herbs
Fresh or dried herbs are a quick way to impart aromatic flavor. Rosemary, thyme, sage, and bay leaves complement poultry beautifully. Tie herbs together in a bouquet garni or simply add a few herb sprigs and simmer for 5-10 minutes before straining out. The gravy gently extracts the oils and essences without any gritty specks.
Splash in Some Wine
Adding a bit of white wine brightens up gravy with a touch of acidity. Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio work well. The wine’s fruity notes contrast the richness of the gravy. Just add a splash to taste, keeping in mind the gravy should not taste overtly boozy.
Finish with Butter
For a luscious richness, whisk in a pat of cold butter at the end. Butter contains emulsifiers that help thicken and stabilize the gravy. About 1-2 tablespoons is plenty for a velvety finish. Just don’t let the gravy boil after adding or the butter will break, causing an oily mess.
Season Well
Proper seasoning is key for maximum flavor. Taste your gravy and adjust with more salt, pepper, herbs, or other seasonings until well seasoned. Keep in mind that gravy served alongside salty dishes may need less added salt. Get it just right and the flavors will pop.
Make Ahead and Reheat
Gravy can be made 1-2 days ahead. Allow it to cool completely before transferring to an airtight container. When ready to serve, pour the chilled gravy into a saucepan and gently reheat over medium-low, stirring frequently, until hot and bubbly. The resting time allows flavors to meld even further.
With a stellar turkey stock, luscious texture, and bold seasonings, your gravy will be far from an afterthought. Elevating store-bought to standout is easier than you think. This holiday season, serve your guests a silky, glossy gravy they can’t get enough of. Just be prepared to share your secrets when asked for the recipe! With a few simple tricks, you can masterfully spice up any turkey gravy to perfection.
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Whole sprigs of herbs
Not much changes when you add fresh rosemary, thyme, or sage to gravy, but a lot of people mess up and chop them up before adding them. Keep the different sprigs of herbs whole so that they are easy to fish out before you move the gravy from the pot to the boat for family and friends. Not everyone likes to bite into a piece of rosemary or sage leaf.
Grainy mustard is, by far, one of my favourite things to add to pretty much any savoury dish. It’s usually used on sandwiches or in salad dressings, but its sour taste and bite can really make rich sauces, especially gravy, taste better. Try this as well with any cream-based pasta sauce.
Like with mustard, adding a little vinegar at the end of gravy makes it taste better all around. The gravy is already strong, salty, and thick, but is there something else it’s missing? Add a drizzle of balsamic and watch it all come together. Magic.
Most of us are already eating way too many calories, so why not add a few more? Adding a few splashes of heavy cream to your gravy before serving will make it richer and creamier.
I mean, youre probably drinking it anyway, while youre preparing Thanksgiving dinner. If you have a crisp white wine on hand, a quarter cup can wake up your gravy and give it a little sweetness. On the other hand, a full-bodied red wine can give it a bourguignon-like flavor.
When you add caramelized onions to simple gravy, it makes it taste like that delicious beef dip sandwich. This combination is almost better the next day in a leftover turkey sandwich. Oh yeah!.
This year, make the best gravy you’ve ever made by adding these ingredients Posted October 6, 2015
While most people’s turkey will be the main dish at Thanksgiving, that doesn’t mean that other sides and sauces can’t try to steal the show. You may think you know a lot about gravy after making the perfect roux, adding the tasty drippings, and making your own rich stock. But here are 10 things you can do to make the good ol’ brown classic more interesting.
Mix the bacon fat with the pan drippings to get that familiar smoky and salty taste. Just cook the bacon, chop it up, and add it to the potatoes. Everyone will thank you.
You can find this Korean fermented pepper paste at Asian specialty stores and even at some national grocery store chains. Its a little spicy, a little smoky and a little sweet. When you add about a tablespoon (depending on how much gravy you’re making), people will say, “There’s something interesting in here, but I can’t quite figure out what it is.” “.
Keep em guessing, my friends. Keep em guessing.
How to Make Gravy from Turkey Drippings | Thanksgiving Turkey Gravy | Turkey with Gravy | Easy Gravy
FAQ
How to jazz up turkey gravy?
How to spice up bland turkey gravy?
What to put in gravy to make it taste better?
How to doctor up gravy mix?
What is the best way to make turkey gravy?
In an ideal world, if you have the time and inclination, the best way to make your gravy is to make your own stock, by browning the chopped carcass and neck of your turkey and simmering it with lots of vegetables. But a good-quality, low-sodium store-bought chicken stock makes a flavorful base that’s far better than jarred gravy.
How do you make turkey gravy from pan drippings?
Gravy is only as good as its parts. Making turkey gravy from your roast turkey’s pan drippings is the secret to a good gravy. Here’s how: Strain the pan drippings from your roast turkey into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Separate or spoon off the fat and set aside.
Can you use Turkey drippings in jarred gravy?
Use those wonderful pan drippings from your roasted turkey (a combination of stock, juices from the meat, and fat) to give jarred gravy a homemade flavor. If you’re game for a more rustic gravy, go ahead and mix in some shredded turkey while you’re at it. Pro Tip: As a rule of thumb, use two tablespoons of drippings per cup of gravy.