Tiffany Haney
Turkey gravy is a staple of the Thanksgiving feast, but it can be tricky to get right. A good gravy brings together all the elements of the Thanksgiving plate, elevating mashed potatoes, stuffing, and turkey to new heights. This guide will take you through the common problems with gravy, such as greasiness, lumps, and thin consistency, and provide tips on how to fix them, so you can make a rich, flavorful gravy that will impress your guests.
How to fix turkey pan gravy
| Characteristics | Values |
|---|---|
| Bland gravy | Add a bouillon cube, herbs, or a splash of wine or cognac. If you have time, add pan drippings from turkey, bacon, or bacon drippings, caramelized vegetables (like onions, leeks, carrots, and celery), herbs, or garlic. Simmer for 20 minutes or longer. |
| Lumpy gravy | Use Wondra flour as it doesn't clump as easily. Strain lumps out with a fine-mesh strainer or use an immersion blender to smooth it out. |
| Greasy gravy | Use a fat separator or large spoon to skim and remove excess fat. |
| Thin gravy | Simmer over medium-high heat to reduce the liquid. Add beurre manié (equal parts flour and room-temperature unsalted butter) a little at a time, whisking constantly, until the gravy thickens. Alternatively, gradually whisk in a little stock or water until the desired consistency is reached. |
| Thick gravy | Whisk in some turkey or chicken stock, a few tablespoons at a time, until the desired consistency is reached. |
| Salty gravy | Drippings from brined and kosher turkeys may be too salty. Use homemade stock instead of canned, even if it's made with chicken stock. |
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What You'll Learn
How to fix lumpy gravy
Lumpy gravy is a common problem that can occur when making turkey pan gravy. Here are some detailed instructions on how to fix lumpy gravy:
Use an Immersion Blender
If you have an immersion blender, this is a quick and easy way to fix lumpy gravy. Simply stick the blender directly into the gravy pot and blend until the lumps are gone. This method requires minimal cleanup since you don't need to use an extra bowl or sieve.
Whisk Vigorously
Another option is to whisk the gravy vigorously, making sure to get into the edges of the pan. Whisking for several minutes may help break up the lumps and create a smoother gravy. However, this method may not be as effective as other methods and can be tiring for your arm.
Use a Countertop Blender
If you have a countertop blender, you can pour the lumpy gravy into it and blend on high speed until smooth. This method may create a bit more cleanup, but it can be effective in achieving a lump-free gravy.
Use a Food Processor
Add the lumpy gravy to a food processor and process (not pulse) on high speed. This method typically yields silky-smooth gravy with no lumps. However, it does create some additional cleanup, as you'll need to wash the processor bowl and blade.
Add a Slurry
To avoid lumps, you can add a slurry to the gravy. Create a slurry by mixing a starch, such as cornstarch or arrowroot, with a small amount of gravy or water to form a thin paste. Stir the slurry well to ensure it's smooth and lump-free before whisking it into the gravy. If needed, you can make more slurry and repeat the process until the desired consistency is reached.
Preventing Lumps
To prevent lumps in the future, avoid dumping dry flour, cornstarch, or other starches directly into the pot. Instead, create a paste or slurry by mixing the starch with softened butter or liquid first, ensuring it's completely smooth before whisking it into the gravy. This way, the starch is fully hydrated and mixed with fat, reducing the chances of clumping.
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How to make gravy without pan drippings
While pan drippings add a lot of flavour to gravy, it is possible to make gravy without them. Here is a step-by-step guide on how to make gravy without pan drippings:
Firstly, you will need to decide on your ingredients. You can use butter, flour, broth, bouillon cubes, herbs, wine, bacon or bacon drippings, and vegetables such as onions, leeks, carrots, celery, and garlic. If you want to make a vegan gravy, you can use a vegan butter alternative.
Next, heat butter in a large skillet or saucepan over medium heat. Allow the butter to melt and turn slightly brown. Add your choice of aromatics and vegetables, such as onions, garlic, mushrooms, celery, carrots, and bell peppers. Cook, stirring frequently, until the vegetables are lightly browned but not burnt.
Remove the skillet from the heat and whisk in the flour. Return the skillet to the heat and cook the flour mixture until it is lightly browned. You can then add wine to deglaze the pan, scraping up any browned bits stuck to the pan.
Slowly add broth to the pan, whisking continuously to incorporate it into the mixture. Add pepper and whisk again. Bring the mixture to a simmer and cook, whisking frequently, for about 5-7 minutes, or until your desired thickness is achieved.
Finally, remove the pan from the heat and season with salt to taste. You can also add herbs to taste. Remember to taste the gravy as you season it to ensure it has the flavour you are looking for.
Your gravy is now ready to serve!
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How to fix gravy that's too thick
If your gravy is too thick, it probably contains a bit too much flour. You can thin it out with additional stock or water. However, using water will dilute the flavour, so it is recommended to use stock. You can also use broth to thin out your gravy.
Gravy should be thick enough to coat the back of a spoon when hot, but not so thick that it sticks to the spoon like glue. Add broth a little at a time until you reach the desired consistency.
If you want to thicken your gravy further, you can use another starch like cornstarch or arrowroot. Avoid adding dry starch directly to the gravy as it can form lumps. Instead, make a slurry by mixing a tablespoon or two of starch with just enough gravy to form a thin paste. Stir well to get the slurry smooth and lump-free before whisking it into the gravy. If your gravy is still too thick, make more slurry and repeat the process.
You can also use a flour product like Wondra, which is a refined flour that is lump-resistant. This can be whisked directly into your gravy without forming lumps.
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How to fix gravy that's too thin
If your turkey gravy is too thin, there are several ways to thicken it. One way is to make a slurry by mixing a tablespoon or two of starch like flour, cornstarch, or arrowroot with a small amount of gravy to form a thin paste. Ensure the slurry is smooth and lump-free before whisking it into the gravy. If you need to thicken it further, repeat the process. You can also use a refined flour product like Wondra flour, which is lump-resistant, meaning you can whisk it directly into the gravy without creating a slurry.
If you started with a roux and your gravy is too thin, another option is to reduce the gravy by simmering it until enough excess water has cooked off. However, this method can be time-consuming, reduce the total amount of gravy, and make the gravy saltier as the water cooks off and the salt concentrates. If you only have just enough gravy or don't want to risk making it saltier, it's best to use one of the other methods to thicken it.
To avoid lumps when adding flour, cornstarch, or another starch to your gravy, don't dump the starch directly into the pot. Instead, mix it with a small amount of gravy or water first to create a slurry, then whisk it into the rest of the gravy.
If your gravy is too thick, you can thin it with additional stock, broth, or water. However, using water will dilute the flavour of the gravy. You can also add a splash of wine or cognac to thin the gravy and add flavour.
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How to fix bland gravy
There are several ways to fix bland gravy. Firstly, you can add a bouillon cube, herbs, or a splash of wine or cognac to your gravy. These ingredients will add flavour to your gravy without needing to be cooked for a long time.
If you do have more time, you can add pan drippings from turkey, bacon, or bacon drippings. You can also add caramelized vegetables such as onions, leeks, carrots, or celery, as well as herbs or garlic. Simmer the gravy with these additions for 20 minutes or longer to allow the flavours to infuse. You can then strain out any additions using a fine-mesh strainer before serving.
If you want to make a gravy with a silkier mouthfeel, you can make a roux by combining fat (pan drippings, butter, and/or oil) and flour. The standard roux ratio is equal parts fat to flour (for example, 1/4 cup each of fat and flour). Cook the roux until it smells nutty and looks dry. You can also use a beurre manié, a paste made of equal parts flour and room-temperature unsalted butter, to thicken your gravy.
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