Can I use broth made from boullion to make the gravy?

A broth made from boullion will thicken properly into gravy, but it will not have the greatest flavor. For a really good gravy, always use fresh ingredients and real broth or stock, whether it's homemade, from a can, or a box.

Is easy turkey gravy better with flour or cornstarch?

For a smooth and creamy gravy, use flour. Cornstarch is great for thickening gravy in a pinch but produces more of a glossy gelatinous sauce that can get gloopy as it cools.

What can I add to turkey gravy for more flavor?

The best thing you can do for great tasting gravy is to start with the drippings from the roasting pan. Think of it like a flavor concentrate that boosts all the milder flavors. If you do not have pan drippings to start with, you can enhance the premade broth you're using. Pour the premade broth (add extra to make up for evaporation) into a pot and add one roughly chopped onion, one carrot, one celery stick, a clove of garlic, and a bay leaf. Bring to a boil, then simmer for 15-30 minutes. Strain out the vegetables and use that liquid to make the gravy.

How do I prevent the dreaded gravy skin?

To keep that pesky thick skin from forming on top of the gravy before you get a chance to serve it, cover the gravy with plastic wrap. You can do this while it's still in the pot you cooked it in. Pull the gravy off the heat and place a piece of plastic wrap over the top, pressing into onto the gravy. Try to "seal" it by pushing the plastic wrap against the edges and removing any air pockets that form. You want a full seal. Once it's time to serve it, pull the plastic wrap off, and wholla! Perfectly creamy turkey gravy.

Easy Turkey Gravy

Name: Easy Turkey Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: turkey drippings from roasting pan (optional); 1 quart turkey, chicken, or vegetable stock or broth; 1/2 cup all-purpose flour; 1/2 cup unsalted butter; salt and pepper to taste

Description

Whip up the perfect turkey gravy in no time! Follow the details & recipe card for easy turkey gravy & make your Thanksgiving spread shine. Read on!

Ingredients

Units Scale

turkey drippings from roasting pan (optional)
1 quart turkey, chicken, or vegetable stock or broth
1/2 cup all-purpose flour
1/2 cup unsalted butter
salt and pepper to taste

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Instructions

If you are using the turkey drippings from the roasting pan, start by pouring everything through a strainer into a measuring pitcher. Let it sit for 5-10 minutes until the fat floats to the top. Carefully spoon off as much fat as possible. If you don't have any drippings, you can use strictly premade broth or stock.
Once you've removed as much of the fat as you can, combine the turkey drippings and premade stock to make a full quart of liquid or more if you need more servings. (See chart in post for gravy yield to plan for your group)
To make gravy from one quart of liquid, warm a 2+ quart pot on the stove over medium heat and add 1/2 cup of butter. When the butter has melted, add 1/2 cup flour and whisk to combine. Cook the flour and butter mixture for 2-3 minutes. (SEE NOTE)
Slowly, at first, start adding the (still) warm stock while whisking. Once you've added about a cup, pour the remaining stock into the pot and turn the heat up to high.
Continue to whisk as it starts to bubble and thicken.
Once the gravy has thickened, turn the heat back down to medium-low and let the gravy cook for about 5 minutes more. Taste the gravy and adjust the salt and pepper as needed.
Pour into a gravy boat or add a ladle to the pot and serve immediately.

Notes

NOTE: The gravy instructions are the same no matter how much liquid you're starting out with, as long as you adjust the butter and flour as well. See the chart in the post for conversions.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: sauce
Method: Stove-top
Cuisine: American