Turkey gravy is an essential part of any Thanksgiving feast. But let’s be honest – the gravy can make or break your holiday meal. Bland boring gravy ruins all your hard work and preparation. Luckily, with just a few simple tricks, you can transform lackluster gravy into a mouthwatering delight.
Start with a Good Base
Quality ingredients make a big difference. Opt for turkey drippings, stock and broth rather than jars or cans when possible. The real turkey flavor shines through and gives you a headstart on great gravy. If using canned or jarred gravy for convenience, choose low-sodium options and make sure to read labels to avoid unnecessary thickeners, flavors and preservatives.
Boost the Umami
Umami-rich ingredients amp up savoriness for next-level depth of flavor. A splash of Worcestershire sauce, soy sauce, fish sauce, or mushroom ketchup provides instant meaty punch. I like adding a teaspoon of Better Than Bouillon concentrated turkey base for an umami boost without changing the flavor profile.
Sauté the Veggies
Caramelized vegetables add sweetness and another layer of flavor. Onions, shallots, carrots, mushrooms and celery are all fantastic in gravy. Just sauté in butter or oil first until lightly browned before adding them to the gravy pot.
Deglaze the Roasting Pan
The flavor jackpot lies in all those browned turkey bits stuck to the roasting pan Be sure to deglaze the pan with stock or wine, letting it simmer while scraping up every last bit. Then add these drool-worthy drippings to the gravy.
Infuse with Fresh Herbs
Bright herbs balance out gravy’s richness. Rosemary, sage, thyme and marjoram are perfect choices. Make a bouquet garni by tying the herbs together, letting them steep in the simmering gravy for 5-10 minutes before removing.
Add a Splash of Wine
Wine amps up the flavor with sweet, tart and fruity notes. Splash in 1⁄4 cup of white wine like Chardonnay or Sauvignon Blanc or 1⁄8 cup of bold red wine like Cabernet. Just take care not to overdo it – you want a subtle wine essence, not alcoholic gravy.
Simmer with Spices
Warm spices like cinnamon, nutmeg, cloves, curry powder and smoked paprika lend cozy, aromatic vibes. Add them sparingly, starting with 1⁄4 teaspoon and tasting before adding more They can overpower quickly
Punch It Up with Pepper
Freshly cracked black pepper adds bite, brightness and a little heat. It helps cut through the richness too. Add as much as you want based on personal taste. I like at least 1⁄2 teaspoon for every 3-4 cups of gravy.
Thicken with Care
A properly thickened gravy clings lusciously to the turkey. Make a slurry by whisking a few tablespoons of cornstarch with cold water. Slowly drizzle into the simmering gravy, allowing it to gradually thicken to your perfect consistency.
Finish with a Swirl of Butter
Remove gravy from heat and whisk in a tablespoon or two of cold butter just before serving. This adds a silky richness and sheen to an already drool-worthy gravy.
Boost the Flavor Over Low Heat
Let your gravy simmer gently over low heat so the flavors can marry and intensify. The longer it simmers, the more the ingredients meld together into a cohesive, mouthwatering flavor profile. Just keep an eye on the consistency and add more liquid as needed.
Season Confidently
Don’t be shy with seasoning. Taste and adjust salt, pepper and other spices until the flavors really sing. Turkey gravy should taste perfectly seasoned on its own without the turkey or sides.
Strain for Smoothest Texture
For ultra-luscious gravy, strain it through a fine mesh sieve after simmering to remove any bits, lumps or pieces. This yields a smooth, spoon-coating texture.
Make a Flavorful Roux
For next-level gravy body, make a flavor-packed roux. Cook equal parts butter and flour together, letting it bubble for 1-2 minutes before whisking into the simmering liquid. The roux imparts incredible richness.
Add Acid for Brightness
A splash of lemon juice, vinegar or cream of tartar really makes gravy flavors pop. Start with 1⁄2 teaspoon and add more bright, tangy acidity to taste. But go easy, you don’t want sour gravy.
To Thicken, Use Potato Flakes
For a super smooth, lump-free gravy, use instant potato flakes instead of cornstarch or flour. Just mix 1-2 tablespoons with cold water first. The potato flakes impart creaminess without gloppiness.
Finish with a Drizzle of Heavy Cream
Want extra indulgence? Swirl in a few tablespoons of cold heavy cream at the very end for a hit of dairy richness. But restrain yourself so the gravy doesn’t become too heavy.
Add a Jalapeño Kick
Minced jalapeño is a great way to add some spicy zip. Start with just 1⁄4 of a seeded jalapeño. Let it infuse while simmering, then taste and add more kick if desired.
Spoon on the Schmaltz
Rendered turkey fat, aka schmaltz, enriches gravy with incredible meaty flavor. Stir in a few tablespoons along with the drippings for over-the-top richness.
Top with Crispy Fried Shallots
Give your gravy irresistible crunch and flavor by topping it with crispy fried shallots. Just fry sliced shallots in oil until golden brown and sprinkle them on top of the gravy right before serving.
In Summary
With a combination of umami boosters, fresh herbs, spices, pan drippings and wine, it’s easy to transform any basic turkey gravy into a show-stopping delight. Don’t settle for boring this Thanksgiving. With a little creativity, you can craft a gravy everyone will rave about for years to come. Just be sure to give it your own special twist.
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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.