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.
Come Thanksgiving, turkey gravy is often the crowning glory of the meal. But a great gravy starts with choosing the right thickener. Flour and cornstarch are both classic options, but each creates a different gravy texture and flavor. So which is better for turkey gravy – flour or cornstarch?
I took a deep dive into the pros and cons of each thickener to find out. Here’s what I discovered about making the best gravy for your holiday turkeys and roasts.
How Flour Impacts Turkey Gravy
All-purpose flour is a commonly used thickener for gravies. When mixed into turkey drippings, flour brings these gravy benefits:
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Creamier texture – The proteins in flour create a lush velvety gravy consistency.
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Toasted flavor – Cooked flour contributes a light nuttiness that enhances savory gravy flavor.
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Gradual thickening – Flour takes time to fully thicken liquid to the desired gravy consistency
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Wheat flavor – Subtle wheat notes can complement turkey and give gravy more depth.
However, flour does have some downsides for gravy:
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Cooks unevenly – Flour clumps can lead to lumpy gravy if not properly dissolved.
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Muted flavors – Flour can dull delicately flavored gravy if too much is used.
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Not gluten-free – Flour contains gluten, unsuitable for gluten-free diets.
How Cornstarch Changes Turkey Gravy
As a pure starch, cornstarch offers different benefits when thickening gravy:
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Clear, glossy sheen – Cornstarch creates a smooth, translucent gravy texture.
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Quick thickening – Cornstarch rapidly thickens liquid compared to flour.
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Neutral flavor – Cornstarch won’t alter or diminish turkey flavor.
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Gluten-free – Pure cornstarch contains no gluten.
However, cornstarch has some drawbacks:
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Potential gumminess – Too much cornstarch can make gravy gummy.
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Weaker structure – Cornstarch alone makes a less sturdy gravy than flour.
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Requires constant stirring – Cornstarch thickens unevenly if not stirred constantly.
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Less rich texture – Cornstarch produces a thinner gravy consistency.
Choosing the Best Thickener for Your Turkey Gravy
When deciding between flour vs. cornstarch for turkey gravy, consider these factors:
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Dietary needs – Cornstarch if gluten-free gravy is required.
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Flavor desires – Flour to enhance savory notes, cornstarch for neutral.
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Texture preferences – Flour for velvety richness, cornstarch for glossy smoothness.
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Time constraints – Cornstarch to thicken faster than more gradual flour.
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Volume needed – Flour better for larger batches, cornstarch for smaller.
You can also combine both thickeners in one gravy to utilize the best of each option. For a sample ratio, mix 2 tbsp cornstarch + 3 tbsp flour + 1 cup liquid.
Tips for Making Great Turkey Gravy
Whichever thickener you choose, these tips will help ensure delicious gravy:
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Use flavorful drippings – The base of great gravy comes from turkey juices.
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Cook roux properly – Cook raw flour taste out of flour/fat roux.
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Add thin slurry – Thickeners dissolve easiest in cold liquid before adding.
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Simmer gravy sufficiently – At least 5-10 minutes for thorough thickening.
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Season thoughtfully – Add savory flavors like black pepper, sage, thyme etc.
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Avoid lumps – Continuously whisk as you add thickener.
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Check thickness – Gravy should coat spoon thickly but still pour freely.
Smooth and Savory Turkey Gravy Awaits!
When prepared properly, both flour and cornstarch can create stellar turkey gravy. Consider the different qualities of each thickener and your own preferences to decide which suits your gravy best. Follow the tips above for smooth, richly flavored gravy guaranteed to be a crowning holiday achievement.
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.
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?
Does cornstarch or flour make better gravy?
What is the secret to good gravy?
How to make turkey gravy taste better?
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.