Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2024)

FAQs

What to add to turkey gravy to make it taste better? ›

Fats add tremendous flavor.

Use them. Butter, chicken fat, turkey, beef, pork, bacon, duck, goose…if it has fat, it'll add flavor. And that, Riene, will get you back on the gravy train. Now, go roast a chicken, save the drippings, and make some gravy!

Stir in pan drippings.

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.

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.

Thanksgiving Help Line

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.

The Easiest Way: Reach for the Umami Bombs

These might seem like odd choices to include in gravy, but when used judiciously, they can seriously increase flavor, adding depth and savoriness. A quarter teaspoon of Marmite and a teaspoon of soy sauce for every quart of gravy is about the right amount.

Our secret gravy ingredient is: Honey!

Honey – AKA the pantry staple that keeps on giving – isn't just incredible on toast, in desserts or in glazes. We use it in our gravy, and it gives the perfect hint of sweetness to break up the rich umami flavours.

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

Bacon grease is a great choice, or you can use melted butter or oil. Warm the fat in the saucepan you'll use for the gravy over medium-low heat.

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.

What's the difference between turkey gravy and regular gravy? ›

Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken. White gravy is made with milk, fat, and a thickening agent; white gravy is made without drippings, and with sausage added is popular for biscuits and gravy.

Gravy can turn bitter if you accidentally burn the flour in the roux, or if you added any burnt drippings to the mix. Fat and sweet flavors mask bitter flavors, so add a pinch of sugar, a splash of heavy cream or a pat of butter.

To separate fat from drippings or gravy, first put a large resealable plastic bag in a large bowl. Pour in the drippings or gravy; seal the bag and let it stand for several minutes, until the fat rises to the top. Then, carefully lift the bag over a cup or bowl.

Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

You can also add seasonings, like salt and pepper, herbs, chopped-up giblets from the bird, and umami boosters, such as soy sauce or fish sauce.